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Filtering by Category: Healthy Treats

Homemade Chocolates

Aisling FitzGibbon

Homemade Chocolate.jpg


2 cups Cacao Powder

2 cups Coconut Sugar

200 grams Cacao Butter

1 big handful of flaked Almonds

1 big handful of goji berries 

1 1/2 Teaspoon of Vanilla Extract or 1 Teaspoon of Peppermint extract 

Pinch of sea salt


Add 2 cups of cacao powder to a large mixing bowl.

Add 2 cups of coconut sugar to high speed blender and blend of high until finely milled.

Mix in the finely milled coconut sugar to the cacao powder.

Bring a pint of water to the boil in a sauce pan and place a ceramic bowl that fits over the saucepan to melt the cacao butter. Once your cacao butter is fully melted add to the cacao powder and coconut sugar and mix until fully incorporated. 

Add 1 and 1/2 teaspoons of Vanilla Extract or 1 teaspoon of peppermint extract and a pinch of sea salt. 

Using an Electric whisk blend the chocolate mixture to ensure it is fully blended. 

Add your goji berries and almonds and stir.

Place the mixture into your chocolate molds using a tablespoon. Here are some examples of molds that will work for this recipe; Love heart Chocolate Molds  Plain Chocolate molds. Fancy Chocolate molds

Once ready place in the fridge to set. Leave overnight and then take out the next day to pop chocolates into a airtight container like a Pyrex dish with a lid. Keeps up to one week in the fridge. 

As these homemade chocolates are nutrient dense they are incredibly filling so it is hard to overeat them. What I like to do is just leave out 1-2 chocolates per person and keep the rest in the fridge. Really take your time to enjoy them as you have created your own homemade chocolate and you will never look at chocolate in the same way again. Let the love affair begin. 


Aisling xo 

Homemade Healthy Chocolate Energy Bars

Aisling FitzGibbon

Recipe in 2 steps

First step your base


1 cup of desiccated coconut

3 Tablespoon Extra virgin coconut oil

1/4 cup of maple syrup

1 teaspoon organic vanilla extract 

3/4 cup of Macaccino Dark Powder

2 handful of goji berries 


Melt your coconut oil, maple syrup and vanilla extract in a bowl over a saucepan of boiling water, stirring gently.

Add your heated coconut oil, maple syrup and vanilla extract  to your bowl of desiccated coconut, macaccino dark powder and goji berries and stir until fully incorporated. 

Add your mix to your Pyrex dish and firmly press into an even shape. Pop in the freezer covered with lid or a layer of baking paper while you make your homemade chocolate. 

2nd Step


1 cup of cacoa butter 

1 cup of cocoa powder

1 cup of coconut sugar (milled finely)

2 tablespoons of vanilla extract

pinch of sea salt 


Melt your cacoa butter in a bowl over a saucepan of boiling water and stir until fully melted. 

While your cacoa butter is melting, add your 1 cup of coconut sugar to a high speed blender and blend until finely milled. Add all ingredients into a bowl and mix until fully incorporated. To ensure it is fully blended I like to mix through with a hand held whisk to ensure it is smooth. 

Remove your base from the freezer and pour over with your chocolate mixture ensuring an even distribution. Don't worry if the chocolate spills over as you can make this extra chocolate into small shapes. 

I hope you enjoy!