What do you get when you cross Hakanoa Hand-Made Ginger Syrup with Raglan Coconut Yoghurt and a little bit of carrot? Our lovely friend Thibah at The Tilba Tree, came up with this Raw Carrot & Ginger Syrup Slice with Raglan Coconut Yoghurt Frosting! Such a great treat to enjoy with company of any sort … or, just on your own ????


Coconut Yoghurt Frosting

  • 1/3 cup Coconut Oil (melted)
  • 1 cup Coconut Yoghurt
  • 2 Tbsp Maple Syrup
  • Lemon Zest (half a lemon)
  • ½ cup desiccated coconut

Carrot & Ginger Syrup Slice

  • 1 ½ cups desiccated coconut
  • 1 cup walnuts
  • ½ cup sunflower seeds
  • 1 cup dates – soaked in hot water for 10 minutes
  • ½ cup peanut butter
  • 2 carrots (grated)
  • Juice of half a lemon
  • ½ tsp vanilla essence
  • 1 tsp cinnamon powder
  • A pinch of salt
  • 2 tbsp Hakanoa hand-made Ginger Syrup


Coconut Yoghurt Frosting

  1. Place everything but the melted coconut oil in a food processor, once combined, slowly add the melted coconut oil while the food processor is on a low setting.
  2. Remove from the food processor and set aside.

Carrot & Ginger Syrup Slice

  1. Place everything but the grated carrot in the food processor, pulse to combine. Add the carrot, and process again to combine loosely.
  2. Line a 9 inch tray with baking paper, leaving enough over the edges to lift and pull the slice away. Firmly press down the slice mixture and spread evenly over the tray.
  3. Spread over the Coconut Yoghurt Frosting evenly with a spatula.
  4. Place the slice in the freezer for 2-3 hours to set.

This slice is best kept in the freezer, and slices best 5 mins after being removed from the freezer. It will keep for up to 2 weeks in an airtight container.

Thanks to Thibah at The Tilba Tree for this recipe.

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