Decadent Chocolate “Mousse” with fresh berries

OneĀ of the things I missed most when I embarked on the Coeliac, Food Allergy and Intolerence journey, was desserts and other sweet treats. This chocolate “mousse” is a big hit with my children, and it certainly hits the spot for me as well. It is packed full of goodness and is lovely and rich, so a little goes a long way!

Gluten, dairy, nut, egg and soy free.



1 very ripe avocado

1 large ripe banana

1 table spoon maple syrup (rice malt syrup or honey also work well, you can add extra if you prefer it sweeter)

1/2 teaspoon of vanilla essence

2 teaspoons of coconut oil (this helps add richness and body. You can leave it out if you prefer)

1 1/2 tablespoons of raw cacao powder.

Pinch of sea salt


Place all of the ingedients into a jug or bowl. Blend with a stick blender for a few minutes, until light and fluffy.

Serve with fresh mixed berries.

White chocolate and Apricot Cake

I made this cake yesterday, to celebrate Easter with our God daughter and her parents. It was lovely and moist, decadent without being too sickly sweet. Gluten dairy and nut free. Contains soy and egg.



2 cups of gluten free self raising flour

2 teaspoons gluten free baking powder

2/3 cup raw or white sugar

1/2 teaspoon cinnamon

100g dairy and nut free white chocolate (I used Sweet William)


3 egg1 cup soy or rice milk

1/2 cup of melted nuttelex or canola oil

400g tin of apricot halves

1 teaspoon vanilla essence

2 tablespoons of apricot jam


Preheat oven to 160 degrees.

Combine dry ingredients in a large bowl.

In another bowl, beat three eggs. Add vanilla and milk.

In the microwave or over low heat, melt 50g of white chocolate with the nuttelex or oil. Allow to cool slightly.

Quickly beat chocolate mixture into eggs and milk.

Make a well in the centre of the dry ingredients. Pour wet ingredients in. Gently combine using a spatula, it’s fine if there are a few small lumps. Try not to over mix, or the cake will become chewy.

Pour mixture into a greased 25cm (10 inch) cake tin.

Gently place apricots one by one on top of the cake, spreading them evenly across the top.

Bake for 40 – 45 minutes, or until the sides come away from the edge of the cake tin, and the top of the cake springs back when pressed.

Allow cake to cool. When cool, remove from pan. Heat jam in microwave for about 20 seconds. Take out and stir. Pour jam over the top of the cake, ensuring the whole top is evenly covered.

Melt the remaining white chocolate. Drizzle all over the top of the cake.


Easter is just on the horizon, and in celebration, tickle the imagination magazine have a whole page of gorgeous bunny prints. My little blue floral bunny is amongst them.