RAW: Frozen Greek Yoghurt // Raspberry // Granola Cake



I love this recipe. It’s super easy, it’s seriously healthy and it looks beautiful. What more could you want?
This is my version of RAW food. Although the yogurt is pasteurised, all of the other ingredients are in their raw form, i.e how they would be picked. While it’s an interesting concept, I couldn’t keep up with this everyday, but making simple recipes like this part of your day to day diet is definitely a good thing.
It’s great for breakfast and also a light dessert, especially if you fancy something sweet after dinner but are trying to be healthy. You can substitute the nuts for your favourites and dates also work really well in the base – or try using mixed berries, passionfruit or mango in the topping. Let me know how you get on!


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You will need:

For the granola:

1/2 cup ground almonds
1/2 cup dried figs, chopped
1/2 cup chopped, roasted hazelnuts
1/2 cup whole almonds
1/c cup desiccated coconut
2 tbsp honey

For the topping:

1 cup frozen raspberries
500g tub Greek yoghurt
Zest of 1 lemon
Handful of frozen berries, to decorate
Lemon zest, to decorate
Edible flowers, to decorate (I’ve used rosemary)

Prepare your springform tin by laying a large piece of cling film over the base of the tin, with lots of excess hanging over the edges. This will help you remove the cake once it’s frozen.
Add all of the ingredients for the granola, except the honey, to a food processor. Pulse for about 30 secs – 1 min or until everything is evenly chopped. Slowly add the honey until it starts to come together, then tip into your prepared springform tin and pack everything in so that the base is nice and solid. Use the back of a spoon or a palette knife to jeep it pushed down. Put it into the freezer while you prepare the topping.
Clean the blender, and place your frozen raspberries, lemon zest and greek yogurt inside. Blitz until smooth (about 1 min). Spread on top of the granola base and place in the freezer for at least 3 hours.
When you’re ready to serve, place your raspberries on top, grate over some lemon zest and stud with your edible flowers. You might need to leave for a couple of mins for easy cutting.





  1. That looks DELICIOUS! It’d be so good for the hot summer days & a bit healthier than the DQ Ice Cream cakes that are amazing but not the healthiest haha 🙂

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