Inspired by Blue Frog Breakfast’s Dark Cacao & Bitter Orange Ceylon Cinnamon cereal (which they no longer make *sigh*), this raw cheesecake is the perfect combination of chocolate and zesty orange!

Ingredients:

Base

  • 2 spoons Fix & Fogg Dark Chocolate Peanut Butter
  • 1 spoon of Honey
  • Half a cup of Almonds
  • Half a cup of Coconut
  • Dates (about 10)

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

Filling

  • 1 jar of Raglan Coconut Yoghurt
  • 1 cup of soaked cashews
  • 3 tablespoons Coconut Oil
  • Tablespoon Raw Cacao
  • 3 rows of The Remarkable Chocolate Co’s 70% dark chocolate
  • 1 large peeled organic orange
  • 1 spoon coconut butter
  • 1 spoon almond butter
  • 1 tsp Raw Honey
  • Vanilla essence

Method:

  1. Blend the topping ingredients until very smooth, then pour over your base.
  2. Top with a few generous handfuls of your favourite Blue Frog Breakfast cereal and enjoy!

Share your creations!

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

More Recipes

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  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake