Mixed berry and caramel cake

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I am now living back in Western Australia and have enjoyed the end of a wet winter and the start of spring. Between all the unpacking, catching up with friends and finding a job I have sadly not had time to update this blog. But I am back now, with a recipe you wont want to miss!

One of my favourite health food companies, Loving Earth, recently released Caramel and Salted caramel chocolate, both refined sugar free and vegan. I have been excitedly thinking up ways to use these beautiful chocolate bars. The sweet caramel chocolate matches perfectly with the tart berries and creamy vanilla.

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Mixed berry and caramel cake


3 cups of raw cashews, soaked overnight, rinsed

1 cup hazelnuts

1/2 cup loving earth caramelised buckinis

12 medjool dates

3/4 cup coconut oil, melted

1 cup blueberries, thawed

1 cup raspberries, thawed

1 lemon, juiced

6 tablespoons coconut cream

6 tablespoons loving earth coconut nectar

1 tablespoon loving earth acai powder

1 teaspoon vanilla bean extract

6 strawberries, quartered


Place the hazelnuts in a food processor and blend until just crushed. Add the buckinis and dates and blend until combined. You may need to add 1 T water to get a sticky consistency.

Line a 30 x 15 cm tin with baking paper. Press the base mixture into the tin.

Wipe out the processor and add 1 cup of the cashews, the raspberries, 1/4 C of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream and 1 T of the coconut nectar. Process until smooth and creamy, scraping down the sides as you go. Pour over the base and smooth the top. Place in the freezer while you do the next layer.

Add 1 cup of the cashews, the blueberries, 1/4 cup of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream, 1 T of the coconut nectar and the acai. Process until smooth and creamy.

Remove the cake from the freezer and pour the blueberry layer over. Carefully smooth the top. Place back in the freezer.

Wipe out the processor and add the rest of the cashews, coconut oil coconut cream, coconut nectar and lemon juice long with the vanilla bean paste. Process until smooth and creamy.

Take the cake out of the freezer and place the strawberries over the other layers. Pour over the final layer, partially covering the strawberries. Make sure the top is smooth and place back in the freezer for at least 4 hours.

To serve, slice the cake in rectangles, approximately 14. Let sit in the fridge 30 minutes prior to serving. Decorate with strawberries, loving earth caramel chocolate both melted and solid and edible flowers.

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Farewell Darwin!


For the last three or so years I have been living in a little tropical paradise. Darwin is a city that is not really a city, it still has a laid back vibe not found in other bustling metro areas. I think its the climate that makes it like this, almost every day is 30 degrees so most the time its too hot to hurry anywhere. One of my favourite things about Darwin would have to be the markets. There are markets nearly every night of the week, all with different things going on. We have markets on the beach, in town, in community shopping centres and in the rural area! My favourite would have to be the Rapid Creaak markets. These are located in a community shopping area, with an organic health store (yay)! Every sunday farmers come in with truckloads of every imaginable tropical fruit and vegetable. The markets have a huge Asian influence going on so there is lots of asian food for sale as well. The laksa’s are to die for! Sticky rice parcels, coconut waffles, banana fritters, tofu yoghurt, coconut ice cream and green papaw salad are all a must try too! Every Sinday morning my mother and I explore these markets and come home with bags bursting with fresh fruit and vegetables. They are absolutely bliss and I am going to miss these markets and the produce very much.

Anyway, as I am moving this week I ย have been rather busy packing and not much time for cooking! This cake has been on my mind for a while now as it just embraces the tropical flavours perfectly. If you can’t get your hands on fresh grated coconut flesh, just soak some shredded coconut over night.


Coconut, lime and mango cheesecake


1 C almonds
1 C dates
1 inch piece of ginger, grated

200g fresh grated coconut
4 limes, juiced
zest of 1 lime
2 T coconut nectar
2 T coconut oil
100ml coconut oil

300g mango

Coconut flakes, fresh fruit, rose petals, lime zest and macadamias to serve.

Line a rectangular lamington tin, 30×15 cm, with baking paper. Place the almonds, dates and grated ginger into a food process. Process for 2-3 minutes or until sticking together. You still want a bit of crunch from the nuts in there. Press into the tin and place in the freezer.

Place the coconut and lime layer ingredients into the food processer bowl. Process for roughly 5 minutes, depending on the power of your processor. You want a smooth and creamy texture. Pour over the base, smooth the top and return to the freeze.

For the final layer, blitz your mango until smooth. Spread over the other layers and smooth the top. Set in the freezer for at least 4 hours.

An hour before serving place the cheesecake in the fridge. To serve slice into rectangles and top with coconut flakes, fresh fruit and rose petals.