This delicious recipe from Nadia Lim’s Fresh Start Cookbook worked a treat when we added a little Raglan Coconut Yoghurt to the mix!



  • Zest of 2 lemons
  • 1/2 cup thread or desiccated coconut
  • 3/4 cup fine-rolled gluten-free oats
  • 10 medjool dates, pitted
  • Pinch of salt
  • 1 tablespoon coconut oil or butter


  • 1/2 cup macadamia nuts
  • 1/4 cup Raglan Coconut Yoghurt
  • 3/4 cup thread or desiccated coconut
  • Zest of 2 lemons
  • 1/4-1/3 cup lemon juice
  • 2-3 tablespoons pure maple syrup or liquid honey


  1. Line a 18–20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.
  2. Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin.
  3. Place all topping ingredients in the food processor and blitz to a smooth and creamy consistency (this will take at least a few minutes), scraping down the sides a few times with a spatula.
  4. Spread topping mixture evenly over the base. Place in the freezer to set for at least 2 hours.
  5. Use a large sharp knife to cut the slice into 20 pieces.
  6. Best stored in and eaten from the freezer.

Share your creations!

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

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake