Raw Vegan Chocolate & Caramel Donuts

If looking for a yummy chocolate treat ahead of Easter why not make these vegan raw donuts? These are gluten free, refined sugar free and get the tick of approval from the husband and the twins! (They only got one bite each!) These are not super healthy and definitely a treat but I donut care!
See what I did here? haha so bad!

Raw chocolate & Caramel Donuts 🍩 
Makes 6 big donuts.


1 cup of almonds
1 cup of cashews 
1/2 cup of coconut 
1 cup of pitted dates
1/2 tsp of cinnamon
1/2 cup of cacao powder
1 tbsp of coconut oil
2 tbsp of water

1 cup of pitted dates
2 tbsp of tahini
1/2 tsp of vanilla
3 tbsp of water 
Pinch of salt

1. In a food processor mix all the donuts ingredients starting with the nuts and adding the other ingredients one by one.
2. Line a donut tin with a sheet of plastic wrap over the whole tin. 
3. Press the donut mixture into the tin and leave to set in the freezer for 30 minutes while you make the caramel.
4. For the caramel mix the dates tahini and water in a food processor until smooth. 
5. Remove the donuts from the pan carefully. It is a bit fragile so take your time and use a knife if need be to dislodge them.
6. Top each donut with caramel and buckinis or crushed nuts or cacao nibs.
7. Keep in the fridge for up to 1 week.


Vegan Pear & Chocolate Galette

Autumn is here and with it some different fruits. I really like pears in Autumn and got inspired on a rainy weekend to make a vegan galette with chocolate and Packam pears. This is one of the best flavour combination and my husband and the twins absolutely loved it. (I treated the twins to a small bite!)

This recipe is vegan and very easy with only 4 ingredients!! 

1 1/2 cup of wholemeal flour
1/2 cup of cold water
3 tbsp of coconut oil at room temperature
1/2 block of good quality dark chocolate. I used Lindt 85% chocolate.
2-3 medium ripe pears.


1. Pre-heat your oven at 200 Degrees Celsius;
2. In a bowl mix the flour, water and oil with your hands and roll the dough flat in between 2 sheets of baking paper;
3. Melt some dark chocolate on the stove or in the microwave for 30-45 seconds;
4. Pour the chocolate in the middle of your crust;
5. Thinly slice the pears and arrange in a circle over the chocolate;
6. Fold the edges of the crust to form a rustic round galette;
7. Cook in the oven for 15 minutes or until golden.


Roasted Eggplant & Quinoa Salad

I am making the most of the last warm summer days to make salads. I love salads but prefer when they are filling like this one with some whole-grains, nuts, dressing and lots of veggies. This salad is a little middle -Eastern inspired but feel free to add your spin on it. 

  • 2 cups of cooked quinoa
  • 1 eggplant 
  • 1/2 bunch of kale
  • 2-3 cooked beetroots
  • 1 cucumber
  • 1/2-1 red onion
  • 1/2 cup of almonds
  • 1/3 cup of tahini
  • juice of 1 lemon
  • salt and pepper

  1. Cook the quinoa and roast the eggplant diced in the oven for 20 minutes at 200 degrees Celsius;
  2. Leave the quinoa and eggplant to cool down;
  3. Cut the kale leaves and massage them with olive oil with your hands;
  4. Mix in a salad bowl, the quinoa, eggplants, kale, diced cucumber, diced red onion, diced beetroots and dress with almonds, tahini, lemon juice and salt and pepper. Add olive oil if you wish. 

Copyright © 2014 Claire Power. All rights reserved.