Paleo Dessert Recipes: Chocolate Raspberry Ganache Cake And Coconut Ice


Advocates of the Paleo diet say it improves digestion, reduces allergic reactions, boosts energy, regulates blood sugar and helps kick-start weight-loss.

And there's good news, living the Paleo life doesn't mean you have to skip dessert.

Check out these delicious recipes from health and happiness bloggers Emma and Carla Papas, a.k.a. ‘The Merrymaker Sisters’.


For the cake

2 cups raspberries (thawed frozen or fresh)

1 cup coconut sugar

1 cup almond meal

1/3 cup raw cacao powder

1/3 cup hot water

150g butter, cubed

100g Raw dark chocolate

4 eggs, separated

For the ganache

100g raw dark chocolate

1 cup coconut cream

Now what?

1) Preheat your oven to 170 degrees celsius and line a 22cm cake tin with baking paper.

2) Mix the raw cacao powder and water in a large mixing bowl until smooth.

3) In a double boiler, melt the chocolate and butter together. Remove from heat.

4) Add this to the large mixing bowl along with the coconut sugar, almond meal and egg yolks.

5) Stir until well combined.

6) In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through.

7) Transfer the batter in to the prepared tin and place in to the oven for 1 hour.

8) Allow the cake to cool in the tin for 15 minutes before turning out.

9) Arrange the raspberries on top of the cake and drizzle with chocolate ganache.

For the ganache

10) Combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring until smooth.

Serves 4

Prep time 10 mins

Total time 1 hr 10 mins


1 cup roasted hazelnuts

1 cup coconut milk

3 tbs. coconut oil

3 tbs. raw cacao powder

1 1/2 tbs. raw honey (or rice malt syrup)

1 tsp. 100% vanilla extract

Pinch of salt

Now what?

1) Place all of the ingredients in a food processor and whiz for around 5 minutes on high speed until smooth. You'll need to scrape the edges as you go.2) Pour the choccy cup mixture in to 4 individual ramekins and place in the fridge for an hour or until set.

Serves 12 people

Prep time 10 mins

Total time 1hr


3 cups unsweetened desiccated coconut

3/4 cup coconut milk

1/2 cup coconut oil

3/4 cup fresh raspberries (or frozen, just be sure to thaw them out first)

1 tbs. rice malt syrup/raw honey

1 tsp. vanilla extract

Now what?

1) Line the base of a 15 x 25cm slice tin.

2) In a saucepan over low heat place the coconut oil, coconut milk, rice malt syrup and vanilla. Stir until melted and combined.

3) Remove from heat and combine with desiccated coconut in a separate bowl.

4) Press half the mixture into the prepared tin and place into the freezer. Leave in the freezer until just firm.

5) Meanwhile, in a food processor whiz the raspberries until smooth.

6) Combine the raspberries with the remaining coconut mixture. It should be pink!

7) Take the tin out of the freezer and press the pink mixture on top of the white.

8) Place back into the freezer until firm (about 30 minutes).

9) Cut into slices and enjoy!

Check out The Merrymaker Sisters' website plus their Facebook, Instagram, Twitter, Pinterest and YouTube for more delicious recipes.

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