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Recipe: Raspberry, pomegranate and chocolate mousse cake

Just look at that thing. 

Because the weather is warming up and there’s nothing better in the world than chocolate mousse.


1 cup raw almonds
1 cup dates
1 cup desiccated coconut
2 tablespoons raw cacao powder
1 tablespoon coconut oil
½ teaspoon vanilla extract

2 cups cashews, soaked
½ cup coconut milk
½ cup coconut oil, melted
6 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons raw cacao powder
Seeds for ½ pomegranate
1 cup frozen raspberries

For Decoration
1 punnet fresh raspberries
½ pomegranate

To make the base place the dates and almonds into a blender or food processor and blitz until it resembles a fine crumble. Add the desiccated coconut and raw cacao powder, and blitz until the ingredients are combined. Add the coconut oil and vanilla extract and mix through. Press the mixture into the base of a spring form cake tin that has been lined with baking paper and place in the freezer. To make the two top layers, soak the cashew nuts for a minimum of three hours by covering the cashews with water and setting aside. Drain and rinse once soaked. Place 2 cups soaked cashew nuts into a food processor or blender and whiz until smooth. Add the coconut milk, coconut oil, honey and vanilla extract. Blend until the mixture is very smooth. Depending on your food processor this could take quite some time. Remove the base from the freezer and pour one third of the white mixture onto the base. Place back in the freezer to set for 10 minutes. In the meantime place the cacao powder into the food processor and blend until combined. Remove the cake from the freezer sprinkle the raspberries and pomegranate seeds on the vanilla layer. Pour the chocolate cashew cream over the fruit and smooth the top with a spatular. Place in the fridge (or freezer to set faster) and allow to set for 1 – 2 hours. Decorate with fresh raspberries and pomegranate.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.


2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional


Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Raw Jaffa Slice



1 cup raw cashew nuts
1 cup dried dates
1 cup desiccated coconut
2 tablespoons raw cacao
Zest of one orange, grated
½ teaspoon vanilla extract
1 tablespoon coconut oil

1 cup raw cashew nuts
½ cup fresh orange juice
6 tablespoons coconut oil, melted
4 tablespoons honey
2 tablespoons raw cacao powder
Zest of one orange
1 cup dried dates
2 cups water
2 tablespoons raw cacao powder
3 tablespoons coconut oil, melted
½ teaspoon vanilla extract
½ teaspoon cinnamon
Sprinkle of salt
Zest half orange, grated
Orange zest to garnish


TO MAKE THE BASE place the raw cashews and dried dates into a blender or food processor and blitz until they are finely ground down. Add the desiccated coconut, cacao powder and orange zest, whizz until all the ingredients are combined. Finally add the wet ingredients, the vanilla extract and coconut oil. Combine. Line a slice tin with baking paper and press the base mixture into the bottom of the slice tin. Place in the fridge to set while you make the other layers.

TO MAKE THE FILLING soak the raw cashew nuts in water for 3 hours to soften. Drain and rinse the cashews with clean water. Place the swollen cashew nuts into a blender or food processor and blitz for a couple of minutes. Add the orange juice, melted coconut oil and honey and whizz until all of the ingredients are combined and very smooth. You may need to scrape the sides down several times. Add the orange zest and cacao powder, process for a final time, combining all the ingredients. Pour the orange choc cream onto the base and smooth over. Place back in the fridge.

TO MAKE THE TOPPING place the dried dates and 2 cups of water in a saucepan and simmer over a medium heat for 10 minutes. Drain the water from the dates and place the dates in a blender or food processor. Whizz until very smooth. Add the cacao powder, coconut oil, vanilla extract, cinnamon and orange zest. Continue to process until the chocolate topping is very smooth. Once the topping is cool, pour on top of the slice and smooth over. Decorate the top with orange zest and place back in the fridge to set for 1 hour. Once set cut into 20 squares and serve.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Apple and pork meatballs

Life is busy, we get it. That’s why simple, tasty dinners are the name of the game and these meatballs are extra delicious and oh so easy to whip up.

1 medium carrot
2 small apple’s
1cm knob fresh ginger
1 cup of shredded coconut
2 table spoons of coconut amino
500g of ground pork mince
1 lightly beaten egg
Chilli flakes to taste
Pinch of salt
Coconut oil for cooking the meatballs

Grate the carrot, apples and ginger, place in a bowl and combine. Add the shredded coconut and combine. Add the mince, coconut aminos, chilli and pinch of salt to the mixture. Beat the egg in a small bowl and add to the mixture, combine ingredients. Use a teaspoon to roll the mixture int o meatballs. Heat a pan over a medium heat on the stove with the coconut oil, when the pan is hot place the meat balls in in the pan. Be careful not to over crowd the pan and do a couple of separate batches. Gently turn the meat balls individually in the pan until they are brown and cooked through. You will be able to see that they are cooked because the apple will start to caramelise in the pan and they will look and smell delishimo! Serve with your favourite dipping sauce and a side of steamed vegetables or on a bed of cauliflower mash.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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