01 Nov 2017
Meet Claire Sheehy, the Perth-based mother on a mission to prove desserts can be both delicious and nutritious.
WORDS: Jessica Zoiti
Raw desserts are everywhere these days. Every corner café worth its weight in custom-blend coffee beans has a bliss ball or two in its counter display.
Like many, Claire Sheehy embraced the raw dessert craze and quickly mastered the knack of making her own.
Together with her friend (also called Clair – without the ‘e’), she established Le Deux Clare, a business originally selling Claire’s raw, vegan, dairy and gluten-free recipe packs and Clair’s handmade candles at local markets and fairs.
Geography forced the two friends to part ways and Le Deux Claire was shelved for a period, until demand from family and friends for her raw desserts encouraged Claire to pick up where she’d left off.
“I have a massive sweet tooth – everyone who knows me couldn’t agree more – so I needed to make treats that were guilt-free. I also have vegan family members and I am dairy-free, so this has forced me to get creative in the kitchen and come up with recipes that cater to all.
“I found my desserts were always a hit with friends and family, even if they didn’t have specific dietary requirements, so I decided to continue with Le Deux Clare, creating desserts that are both nutritious and delicious,” she explains
Although small – Le Deux Clare currently has four stockists, including The Black Truffle – the business size and model is currently ideal for Claire, a stay-at home mum to two-year-old Kai. She creates each pack from hand, mainly in the evenings when her young son is sleeping.
“It’s a cliche but (being able to juggle business and motherhood) definitely comes down to doing what you love for a living,” she says.
“Wanting to stay home, lapping up motherhood and enjoying the weeks together as a family when my hubby is home (he has a fly-in fly-out job in the mining industry) is the main advantage of the business.”
“Plus, I love making up my recipe packs. When my son goes to bed that’s my time to get creative in the kitchen. As the business grows, Kai will go to daycare one day a week so I can use that day to drop packs off to retailers and anything else that needs to be done.”
Not only do Claire’s packs look gorgeous, the recipes really work. The range includes a Salted Caramel Slice, Chocolate Peanut Butter Slice, Bounty Bar Slice, Rose Delight Slice, and Lemon & Pistachio Slice. Each comes with simple to follow, step-by-step instructions and is ready to devour in less than an hour.
“It’s honestly as simple as blending the base and pouring it into the pan, stirring the centre and pouring on top of the base, and then sprinkling or spreading over the topping, before freezing, slicing and eating (the recipe cards say to freeze for two hours, but Claire admits one hour is usually sufficient). Finding the will power to not eat the whole thing – I’m not so good at that!” she laughs, adding that her guilty pleasure is probably the chocolate peanut butter slice.
“It’s the best of both worlds – sweet, salty, crunchy and smooth. Plus, this is also Kai’s favourite, so we have fun enjoying it for afternoon tea together.
The Black Truffle stocks the full range of Le Deux Clare raw recipe packs ($29.95 each). Each is vegan, dairy-free and gluten-free, guaranteeing a guilt-free treat.