Berry Mousse Cake

Berry Mousse Cake

Berry Mousse cake

Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.


1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil

Process in a food processor until it comes together. Press into a lined square baking tin.

2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)

3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)


Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining ingredients, except the berries. Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).

85gm Cacao Butter
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) maple syrup or 3 Tbsp honey

Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.

I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.

Keep in fridge. for up to 4 days. Or freeze for up to one month.

Serve with fresh berries, Coconut Bites and coconut yogurt or ice-cream. Enjoy….

NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.

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Easter Birds Nests

Easter Birds Nests

Easter Nests

These little Easter Birds Nests are a lot of fun to make for both adults and children to enjoy.  They are naturally gluten and dairy free and free from added refined sugars which is so important particularly as we are bombarded by highly refined sugary Easter Eggs at this time of the year. Make a few and wrap them as gifts for friends. We made mini dairy free eggs to go inside our nests.

Ingredients for Easter Birds Nests

1 cup desiccated coconut
1 cup buckwheat (toasted – see note below)
5 Tbsp currants
½ cup sunflower seeds
4 Tbsp sesame seeds
2 Tbsp cacao powder
1 Tbsp chia seeds
¼ cup raw honey
¼ cup + 3 Tbsp melted coconut oil
Pinch cinnamon
Pinch salt


Mix all dry ingredients in a medium sized bowl. Next add in wet ingredients and mix well. Use your fingertips to ensure that it is well mixed.

Spoon into muffin tins and create a well in the centre.

Place in fridge/freezer to set.

Place chocolate eggs in a for an Easter treat. 

Alternatively if you don’t want to make a nest shape this mix could be pressed down firmly into a standard cake tin, lined with baking paper, and had as a slice. Perhaps drizzle with chocolate for an indulgent treat!


You can alternate the seeds if desired, use less of one or exclude altogether.




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Vegetable Satay

Vegetable Satay

We love a ‘fakeaway’ and our veggie satay with cauliflower rice delivers on flavour in a way that a takeaway from the High Street doesn’t always. This is an easy meal to prepare during the week and is a favourite for children and adults alike.. It can be altered to add in chicken if you prefer, or bulk out with chickpeas. Easy to prepare, a great recipe to cook in a stone or Le Creuset dish if you have one, as it cooks evenly and leaves you with only one dish to wash!


Serves 4

1 onion
1 large knob ginger
1 large clove garlic
1/2 long red chilli (more if desired)
1 red pepper (diced)
1 zucchini (2 if small) (diced)
1-2 carrots (diced)
1/2 cauliflower or broccoli (cut into florets)
1 large sweet potato (diced)
1 1/2 tsp coriander seeds (crushed)
1 tsp garam masala
1 Tbsp coconut sugar
3 Tbsp tamari
4 heaped Tbsp peanut butter or nut butter
400mls coconut milk (not light)
1/2 cup cooked chickpeas (optional)
1/4 cashew nuts (optional).

Cauliflower rice ingredients

I large head of cauliflower

2 tsp coconut oil and a pinch of seasoning – cumin, salt and pepper




Finely chop the first four ingredients, if you have a small hand-held processor this is ideal. Keep your food processor handy as we’ll use it again in a moment. Place in dish along with crushed coriander seeds, garam masala, coconut sugar, tamari, nut butter and coconut milk. Stir well to combine and then add in chopped vegetables and sweet potato.

Cut or full apart your cauliflower head into florets and place into your food processor. Pulse until this resembles grains of rice.

Cook at 180C for 50-60 minutes. Stir a couple of times while cooking. Half way through cooking add in chickpeas and cashew nuts if using. The sauce will thicken as it cooks.

Just prior to serving melt your coconut oil in a hot wok, add your cauliflower rice and seasoning and toss through until cooked to your liking.


Note – You can adjust the veggies adding more or less as desired. You can also add diced chicken to this meal instead of the chickpeas, if you prefer to have meat in it.

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Non Alcoholic Pina Colada

Non Alcoholic Pina Colada

I have just made one of these delicious non alcoholic pina colada cocktails as I sit to write the recipe down. I was recently inspired by a trip to Belize for my brother’s wedding. We thoroughly enjoyed all the fresh ingredients used. Not drinking alcohol I frequently opted for an alcohol-free cocktail and it become my go-to drink. I was sure that they must put sugar syrup or something else in it as it tasted so good, so on my return home I mixed the ingredients and Voila! It was delicious!

Ingredients for Non Alcoholic Pina Colada:

400gm cored and cut ripe sweet pineapple
1 cup creamy coconut cream/milk
Juice of half a lime (or more if desired)
​Pinch Cinnamon (optional)
A couple of ice cubes (optional)

Place all ingredients into a high speed blender and then blend until creamy. (This should only take about 30 seconds or so). Pour into glasses and serve.

NOTE – In Belize they used Pineapple Juice, but I find just using the straight pineapple just as delicious, and it is so good for you. Pineapple is a great source of digestive enzymes as well as containing bromelain which is excellent for muscle aches. It is also recommended for those suffering from arthritis.

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Christmas Cake

Christmas Cake

Christmas Cake

Packed full of nuts and dried fruit, this is a Christmas Cake that you will want an excuse to make all year round.

Have yourself a merry little Christmas, Let your heart be light….

This is a wonderful festive time of year. A time of year too where food abounds and making healthy choices can be difficult, I have created a Christmas Cake that is not only scrumptious but also a healthy treat… Enjoy.



400g brazil nuts

150g almonds

175g cashew nuts

250g pitted dates

250g dried figs cut roughly into 1/2 or 1/3rds

250g sticky raisins (see NOTE below)

60g goji berries

100g currants

100g dried pineapple (see NOTE below)

120g ground almonds

60g coconut sugar (optional)

80g raw honey

1 tsp baking powder

20g ground chia seeds

1 1/2 tsp ground cinnamon

1/2 tsp vanilla powder

2 eggs

Filtered water



Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

In another small bowl, place ground chia seeds with 4 tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and wet hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

Place in an oven at 130C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

Allow to cool fully before cutting.

This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Serves 35 pieces



1. Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.

2. Dried pineapple. This can be replaced with organic apricots instead (i often replace the pineapple with apricots as they are easier to source). It is not the glace pineapple althought you could use this.

3. With the proportions of dried fruit these can be altered slightly, I will often use less dates and more figs as I love sticky soft figs, and they create a wonderful flavour in the cake.

If you have any questions or feedback please leave a comment below…

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