Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.



  • 12 dates (soaked)
  • 2 spoons of cacao
  • 1 cup coconut
  • 1/2 cup of cashews

Whizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.


  • 1 1/2 cups of cashews (briefly soaked)
  • 3/4 jar of Raglan Coconut Yoghurt
  • 2 spoons of honey
  • 4 spoons of coconut oil
  • 1 tsp vanilla
  • Pinch of salt


  1. Blend all of the above until very smooth, then pour over your base.
  2. Grate some Whittakers Fairtrade Dark Chocolate on the top, then leave in the freezer for a couple of hours when it will be ready to serve!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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