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Recipe: Red velvet brownies

INGREDIENTS
200 grams of raw beetroot
1⁄2 cup melted coconut oil
1⁄2 cup honey
2 large eggs
1⁄2 cup raw cacao powder
1 teaspoon bi carb soda
2 tablespoons coconut flour

INSTRUCTIONS
Preheat the oven to 180 degrees. Peel the beetroot and cut into 4 -6 pieces. Place in the food processor and finely chop or you can grate with a box grater. Add the coconut oil, honey and eggs, combine the ingredients. Add the cacao, bi-carb soda and coconut flour, mix until combined. Line a baking tin with parchment paper and pour the mixture into the tin. Place in the oven for 25 minutes or until a skewer comes out cleanly. Let the brownie cool and cut into bite size squares or use a round cooking cutter and make round brownies and top with chocolate frosting and raspberries.

Makes 8 large serves or 20 bite size serves

Sugar Free Chocolate Frosting

10 medjool dates2 tablespoons of cacao2 tablespoons of coconut oil 1 teaspoon vanilla essence 1 pinch of salt

Place the pitted dates, cacao, coconut oil, vanilla essence and salt into the food processor and blitz. You will have to stop the processor and scrape down the sides several times. Continue to process until you have the consistency of frosting.

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

Recipe: Chocolate Granola

They say breakfast is the most important meal of the day and one including chocolate is surely the most delicious. Try this simple, healthy granola for something a little bit sweeter in the mornings.

INGREDIENTS
1 ½ cups raw almonds
½ a cup of pecans
½ a cup of cashews
½ a cup of sunflower seeds
2 cups of shredded coconut
½ a cup of cacao powder
1/3 cup of coconut oil, melted
1/3 cup of maple syrup
1 teaspoon of vanilla extract
½ teaspoon of salt

DIRECTIONS
Pre-heat your oven to 130 degrees celsius and line a baking tray with baking paper. Place the almonds, pecans and cashew nuts in a food processor and blitz for only a few seconds. You want the mixture to be crunched down a little but ideally there will still be a few whole nuts.
Place the sunflower seeds and coconut into the food processor and blitz for a few seconds until the mixture is combined but still chunky.
Place the dry mixture in a bowl. To prepare the wet mixture, in a small bowl whisk together the cacao, melted coconut oil, maple syrup, vanilla extract and salt. Once the wet mixture is combined, pour into the dry mixture and coat the nuts evenly.  Spread the coated granola evenly in a single layer on the baking tray.
Place in the oven for 50 – 60 minutes, shaking the tray once at around 25 minutes and then let bake for a minimum of a further 25 minutes.  Let the granola stand to cool for a couple of hours once baked and then store in an airtight container or jar.

Makes 5 cups
Preparation time 15 minutes
Baking time 50 minutes

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.

INGREDIENTS:

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

DIRECTIONS:

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: Raspberry, pomegranate and chocolate mousse cake

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

INGREDIENTS
Base

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

Filling
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

INSTRUCTIONS
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.

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