Raw Caramel & Chocolate Truffles

A perfectly sweet healthy treat best enjoyed watching a movie after dinner... (That is how I love having a couple. I can never stop after 1!)
I hope you enjoy these healthy caramel and chocolate truffles. They would be great for Easter!

Raw Caramel & Chocolate Truffles

Makes 25.

For the caramel:

   2 cups of pitted dates;
   2 tbsp of tahini
   1/2 tsp of vanilla paste;
   pinch of salt;

For the chocolate coating:
   1/2 cup of coconut oil;
   2 tbsp of raw cacao powder;

  1. Mix your pitted dates in a food processor or high speed blender;
  2. Add in tahini vanilla and salt;
  3. Once it becomes sticky and forms 1 big ball roll into smaller bliss balls with your hands.
  4.  Lay on a tray and pop in the fridge to set overnight or in the freezer for 10 min;
  5. Mix the coconut oil (melted) with the cacao 
  6.  And once your caramel bliss balls are cold enough dip once or twice in the chocolate coating mixture. 
  7. Keep them in the freezer and take them out  5 minutes before serving.



Birthday Vegan Chocolate Cupcakes

As mentioned in my last post, this month is my blog's first birthday and to celebrate I made myself some little birthday cupcakes. As always these chocolate cupcakes are super healthy and delicious. My birthday chocolate cupcake recipe is gluten free, dairy-free, vegan and refined sugar free. Yet it tastes amazing and will be perfect to share with a loved one on their birthday or for any special day or just because. I have already made 2 batches in the past 2 weeks just because! They were a big hit with my husband as well so I know this recipe is a winner.

These healthy cupcakes are topped with my healthy frosting which is 100% healthy 100% super yummy! You wont want to go back to heavy processed and high sugar frosting after this nutritious vegan frosting. 

As any birthday cake or cupcake must have I decorated my cupcakes with little sugar stars and candles! (I know the stars are not so healthy but once a year to celebrate I believe it is okay to add a bit of fun!)

I have seen lately a trend in food photography for dark, moody pictures and I tried to recreate this for my cupcakes but I think I will need to invest in a proper backdrop. 

Birthday Vegan Chocolate Cupcakes Recipe:
  • 1 cup of almond milk;
  • 2 tsp of baking powder;
  • 1 tbsp of apple cider vinegar;
  • 1/4 cup coconut flour;
  • 1/4 cup of rice flour ( or your preferred gluten free flour);
  • 1 tsp vanilla paste;
  • 1/2 cup of maple syrup (or sweetener of your choice);
  • 1/2 cup of raw cacao powder;
  • pinch of salt;
  • 1/2 avocado;
  • 1 can of 160ml of coconut cream set in the fridge for a few hours or overnight;
  • 2 tbsp of raw cacao powder;
  • pinch of salt;
  • 2 tbsp of maple syrup;
  1. Preheat oven at 200 degrees;
  2. Line a cupcake tray with cupcake liners;
  3. Mix the almond milk, apple cider vinegar and baking powder and leave for 5 min;
  4. Add in the coconut flour, gluten free flour, vanilla paste, cacao, maple syrup and pinch of salt;
  5. Whisk well;
  6. Pour into the cupcake tray;
  7. Cook in the oven for 30-40 min at 200 degrees;
For the frosting:
  1. Mix the avocado, coconut cream, cacao and maple syrup;
  2. Leave the cupcakes to cool down and then top the cupcakes with a spoon or use a pipe;
  3. Top with cacao nibs or stars or any toppings of your choice.
Happy Birthday to my blog! 



1st Birthday - Gluten Free, Paleo Orange and Almond Cake Recipe

This month is my blog's first birthday! A year ago early July 2013 I decide to take my "good camera" and take pictures of a new recipe I created: an orange and almond cake. Check out my first post! I think it is fair to say I have seriously improved my food photography skills and also my baking skills. 

In one year I have created (and eaten!) so many delicious and nutritious cakes, salads and more. I do not follow any diet label so my recipes range from raw, vegan, gluten free, dairy free and paleo. However they are all based on nutritious healthy wholesome ingredients. 

In one year I have had over 60,000 views on my blog (with 10,000 views each month in the past 2 months!) and I am still blown away anyone apart from my mother and myself would have a look at it! I have even had a bliss ball recipe featured on The Body Book!!(healthy website from Cameron Diaz!) That was probably the highlight of my blogging year! (Hence all the exclamation marks!) 

I have enjoyed being adventurous in the kitchen and trying to turn old favourite french recipes into healthier recipes. I am hoping to do more healthy french recipes and also more savoury recipes as I think my blog is 80% sweets (with 60% of them being chocolate based!). 

To commemorate my blog's first birthday I recreated my first recipe which as an Orange and Almond Cake. I chose to create a brand new recipe that I knew would work better than the first one. This revamped orange and almond cake recipe is vegan, gluten free and paleo.

Stay tuned for a special new recipe to celebrate my blog's first birthday (it includes chocolate!).

Orange and Almond Cake recipe:

  • 1 cup of almond milk;
  • 1tbsp apple cider vinegar;
  • 1 cup almond meal;
  • 1/4 cup of coconut flour;
  • 1 tsp vanilla paste;
  • 2 tsp baking powder;
  • 1/2 cup of honey or the sweetener of you choice;
  • 6 drops of Orange essential oil or zest of 1 orange + juice of 1/2 orange;
  • Silvered almond to top;
  1. Pre heat oven at 200 degrees and line a cake tray with baking paper;
  2. Mix the almond milk and apple cider vinegar and let to react on its own for 5 min;
  3. Add the baking powder, almond meal and coconut flour;
  4. Mix with the vanilla and honey;
  5. Add the orange zest and juice or drops of Doterra essential oil.
  6. Put in the cake tray and put in the oven for 30 min;
  7. Let to cool and enjoy (be careful when serving as it gets a little crumbly)

If you like this recipe make sure to subscribe to my newsletter to get my new healthy recipes and wellness posts straight into your inbox! 


Quinoa Porridge Topped With Rhubarb & Apple Stew

I love quinoa - it is very tasty, nutritious and versatile- I have it at least once a week either in a salad, served with salmon or veggies like in my Quinoa Ratatouille recipe. I also like to have it for breakfast and have been enjoying for a while this winter cooked with almond milk in the morning. It is a nice change from having oats and my recipe is perfect for when I have a busy week as it makes 4 big servings or 6 smaller ones.

Quinoa has so many health benefits but it is even better for breakfast as it means you start the day with a high protein nutritious breakfast. Quinoa is a gluten free seed (not a grain) that is really high in protein. It is also a complex carbohydrate that is low GI so having this quinoa porridge for breakfast will keep you full all morning and will give you energy all day. Some people use quinoa flakes to make quinoa porridge but for some reason I really do not like quinoa flakes so my quinoa porridge recipe only uses whole quinoa seed but you could add some quinoa flakes.

Make sure to always rinse Quinoa thoroughly to remove the saponin on the seeds as it is a natural toxic chemical preventing the wildlife from eating the seeds.

Recipe for the Quinoa Porridge:
  • 2 cups of quinoa;
  • 4 cups of water;
  • 2 cups of almond milk;
  • 2 tsp of cinnamon;
  • 1 tsp of cardamon;
  • 2 tbsp of maple syrup;
  • 1 tsp of organic vanilla paste;
  • nuts and seeds to top
  1. Rinse your quinoa thoroughly under water;
  2. Cook in a pan on medium heat with 2 cups of water for every cup of quinoa;
  3. Once cooked and water is all done, add in the almond milk;
  4. Add in the cinnamon and cardamon;
  5. Let to cook for 5 min and add the maple syrup and vanilla;
  6. Serve into bowls and top with the apple and rhubarb stew and some of your favourite nuts, seeds and superfoods. (Mine are goji berries and pumpkin seeds- I add them to my breakfast every morning!)

 Recipe for the Apple & Rhubarb Stew:

  • 3 red apples;
  • 5 stalks of rhubarb;
  • 1/2 cup of water;
  • 1 tsp of cinnamon;
  1. Peel the apples and wash the rhubarb and slice into small chunks;
  2. Cook on slow heat with 1/2 cup of water;
  3. Add in the cinnamon and cardamon;
  4. Stir often until the apples and the rhubarb become very soft and it is stewed.
  5. Use on top of your quinoa porridge or on its own as a snack. 

If you like this recipe make sure to subscribe to my newsletter to get my new healthy recipes and wellness posts straight into your inbox! 
Copyright © 2014 Claire Power. All rights reserved.