INGREDIENTS
3 cups water
2 cups mixed frozen berries
1 teaspoon cinnamon
4 cloves
2 star anise
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons honey
4 pears, peeled

INSTRUCTIONS
In a large saucepan over a medium heat, place the water, berries, cinnamon, cloves, star anise, nutmeg, vanilla extract and honey. Gently simmer for 10 minutes. In the meantime peel the pears and remove the core from the bottom by using a corer or melon ball tool. Place the pears in the berry syrup and simmer for 20 minutes or until they are al dente. Serve in four little bowls with syrup and berries in the base of the bowl.

Delicious!

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

INGREDIENTS

Base

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

Filling
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
Topping
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

INSTRUCTIONS

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.

Apparently Christmas in July came about because our European settler friends weren’t keen on celebrating in 40 degree heat and not a snowflake in sight. Us Aussies though are up for a feast t any old time so Christmas in July it is! Here’s a healthy Christmas Cake to jump start the festivities.

INGREDIENTS
1 cup almond meal
1 cup dried dates
2 tablespoons coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
1 tablespoon orange zest
Pinch of salt
3 eggs
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons chia seeds
½ cup water
½ cup chopped prunes
½ cup chopped apricots
½ cup chopped figs
½ cup chopped brazil nuts
½ cup orange juice

INSTRUCTIONS
Pre-heat the oven at 180 degrees celsius and line a square cake tin with baking paper. To start, soak the chia seeds in the ½ cup of water and set aside. In a separate bowl soak the prunes, apricots and figs in the ½ cup of orange juice. In a food processor place the almond meal and dried dates, process until finely ground down and combined. Add the other dry ingredients including the coconut flour, cinnamon, ginger, nutmeg, baking soda, orange zest and salt. Process together until combined. In a small bowl whisk the eggs, apple cider vinegar, olive oil and soaked chia seeds. Add the wet mixture to the dry mixture and blitz in the processor until combined. Finally add the fruit that has been soaking in the orange juice and the Brazil nuts. Mix gently to combine the nuts and fruit into the cake mixture. Scrape the mixture into the cake tin and place in the oven for 40 minutes or until a skewer comes out clean. Remove the loaf from the oven allow to cool down.

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