Wattleseed Tiramisu



When you first go to any food markets, it can be a bit of a daunting and expensive experience. Who has the best stuff at the best price? What hat should I wear? But after going to these markets for a few years and now having a stall there, I feel like I should share some of the things I have learnt to make everything a little easier for you and your wallet. 

Firstly, markets are all about creating bonds. Here are a few beautiful connections I have made and why I buy their products… 

  • First of all, you can’t got past the one and only James and Ben at @prickle_hill_produce. These guys rock. They have amazing lemons, plums and oranges which they grow at their farm 15kms South West of Coleambally NSW. These guys are absolute legends. 

  • Yuri the apple man for spray free $10 bag of the best apples ever

  • Mithu - his store is only tomatoes, herbs, sometimes strawberries and cucumbers. He is also spray free.

  • Bread from the very talented Tom @berkelo.au. His rye sourdough (made the proper sourdough way) and croissants are off the chain.

  • Lucas and Max at @oceana_traders  for wild salmon and other great line caught fish.

  • @caseus_cheeseshop for biodynamic cheese and cultured butter.

  • Meat from @freerangebutcherThey often have ox tail which is great if you need to boost your iron intake. 

  • For other produce @johnsonsfarmgate have a lot of spray free options if you cant go fully organic.

  • For all other organic goodness you can trust the guys at @onetablelife to have beautiful produce and a large variety. 

  • Amee for all your not so guilty pleasures @loverawtreats. The best 100% organic raw treats I have ever had! 

  • @mattyshealthypizzabases for awesome gluten free pizza bases and tomato sauces.  

I hope this helps. If you need a hand come find me and I can point you in the right direction.


WATTLESEED TIRAMISU (makes 12 slices)


Biscuit layer

1 cup almond meal 

1 cup dried macadamia 

1 cup cashews 

1 cup pitted soaked dates with 

1/4 cup of date water 

1/4 tsp celtic salt 

2 tbsp melted cold-pressed coconut oil 

1 tbsp maca powder or mesquite powder

1 tsp of wattle seed powder 

2 shots of espresso


1/2 cup unsweetened almond milk 

1/4 cup of honey or organic agave 

1 cup of raw cashews (soaked)

1/4 cup of melted coconut oil

Meat from 1 coconut 

1/2 cup of kelp noodles 

Pinch of celtic salt

Chocolate brownie layer

1 cup almonds 

1 cup walnuts

1 cup cacao powder 

2 cups of dates 

1 avocado 

Chocolate layer

1/2 cup of coconut cream

1/2 cup of cacao butter (melted) 

1/2 cup of coconut oil (melted) 

1/2 cup of coconut nectar 

1/2 cup of cacao 

1/2 cup of carob 

Pinch of celtic salt


Biscuit layer

  1. Food process everything until a biscuit consistency.

  2. Press into lined cake tin (lined with baking paper) using the back of a spoon.


  1. Blend all ingredients until smooth. Pour over biscuit layer. Place in freezer to set.

Chocolate brownie layer 

  1. Food process all ingredients until broken down and then place into blender to make smooth. Once cream is set push chocolate layer ontop. Place in fridge.


  1. Whisk cacao and carob so there is no lumps in a large bowl.

  2. Melt both cacao butter and coconut oil. Leave to cool so it is not really hot when it hits the powder.

  3. Add coconut nectar to cacao and carob powder. Whilst slowly adding in cacao butter and coconut oil.

  4. Stir until smooth consistency.

  5. Slowly add coconut cream. Make sure it is room temperature.

  6. Pour over chocolate layer and place in fridge.

I tira-miss-you <3

Natasha Burbury