Sometimes you just need a chocolate fix. Here’s the answer – and it’s only a little bit naughty!



  • Half a cup of almonds
  • 2 spoons of raw cacao powder
  • Handful of coconut flakes
  • Spoon of raw organic honey
  • 2 spoons organic coconut oil (I used Maiden South Pacific’s fermented oil – they pay their coconut growers a fair wage)
  • 1 spoon of Fairtrade TradeAid chocolate sauce

Whizz all the above in a food processor (do all the dry ingredients first, then stir in the honey, oil and chocolate sauce); press into a round springform tin, pop in the freezer to set.


  • 2 frozen Fairtrade bananas (I used All Good Bananas)
  • 8 pieces of Whittaker’s dark Fairtrade chocolate
  • 1/2 cups of cashews (briefly soaked)
  • 1/2 jar of Raglan Coconut Yoghurt
  • 2 spoons of coconut oil
  • 1 tsp organic vanilla paste (I used Mrs Roger’s)
  • Pinch of salt


  1. Blend all of the above until very smooth, then pour over your base.
  2. Leave in the freezer for a couple of hours when it will be ready to serve! Looks great with sliced bananas and chocolate sauce dribbled on top. ????

Share your creations!

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

More Recipes

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