The Bounty Cake
8+ Serves. Recipe by Taline Gabriel @talinegabriel

Base 1:

½ cup of pecans
½ cup almonds
1 cup shredded coconut
1 tbsp cacao powder
¼ to ½ cup of rice malt syrup
3 medjool dates pitted
pinch of salt

Base 2:

½ cup cashews (soak for 1-2 hours)
2 cups shredded coconut
¼ cup coconut cream
1-2 tbsp rice malt syrup
1 tbsp coconut oil
1 cup desiccated coconut

Filling: 1

2 ½ cups cashews (soak 4 hours)
¾ cup rice malt syrup
½ cup coconut oil
½ cup coconut milk
½ cup non dairy milk
1 tbsp coconut butter (or nut butter)
¼ cup cacao powder


¼ cup coconut oil
2-3 tbsp cacao powder
2 tbsp maple syrup
50g dark chocolate
¼ cup coconut flakes
1-2 tbsp buckinis

Base Method: To make base 1, reduce almonds, pecans and coconut to small pieces in the food processor. Add all other ingredients and process until well combined. To make base 2, drain and rinse cashews and process with shredded coconut. Add coconut cream, coconut oil and race malt and whizz. Remove from processor and stir desiccated coconut through the mix. Combine base 1 and 2 to create a marble effect. Press base (approx. 1cm in thickness) into 22cm round cake tin lined with baking paper and freeze. Roll remaining base mixture into varying size bliss balls. Place in the fridge.

Filling Method: Drain and rinse cashews and blitz in processor with rice malt, coconut oil, coconut milk, non dairy milk, and coconut butter. Mixture should be smooth and creamy. Add cacao powder and pulse. Spread chocolate layer over cake base and freeze. When you are ready to serve the cake, remove from cake tin and place on a serving plate. Make the chocolate by whisking the coconut oil, cacao powder and maple syrup. Place bliss balls over the cake and randomly pour the chocolate over the middle allowing it to spill down the side of the cake. Sprinkle with buckinis and add coconut flakes. Beast eaten within 30 minutes of removing from freezer.



Easy Valentines Fudge


2 ½ cups cake mix (we recommend red velvet)
2 cups icing sugar
½ cup butter
¼ cup milk
2/3 cup chocolate chips

Heart-shaped sprinkles or icing to decorate.

Grab a square pan and line with baking paper.

Put cake mix, icing sugar, milk and butter into a bowl and pop in the microwave for 2 minutes.

Stir immediately until ingredients are thoroughly mixed together. Mix in chocolate chips whilst still warm so they melt slightly.

Pour mixture into your pan and tap pan on counter to ensure it is a nice even layer. Decorate with sprinkles quickly so they stick to your fudge whilst it’s still warm. Alternatively, wait until the fudge cools completely and pipe on icing.

Cover with glad wrap and put in the fridge for two hours. Cut into pieces then enjoy!



Recipe bought to you by The Source Bulk Foods.

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