Category Archives: Chocolate

Homemade Peanut Butter Chocolate


Homemade Peanut Butter Chocolate

Eating clean does NOT mean missing out on the best things in life!! This delicious crunchy peanut butter chocolate bar is so delicious & a perfect holiday treat for the family.

You’ll need:
Coconut Oil (Extra Virgin)
Peanut butter
70% dark chocolate

How to:
1. Melt the coconut oil at low heat (1 tsp,) add the chocolate (100gr,) and mix well. Now just add a little chocolate into a Mini Silicone Baking Cups and the some peanut butter finish with a layer of chocolate on top.

2. Put them in the freezer for about 30-40 minutes.

Store in fridge at all time, otherwise the chocolate will melt.

Enjoy! <3

Low Fat Chocolate Cupcakes


Sweet Chocolate Cupcakes with Peanut Butter Frosting!

It’s Halloween and the kids are begging for treats, so what better than a chocolate cupcake with peanut butter frosting! We’ve made this a healthier choice by using coconut oil, 70% dark chocolate, whole wheat flour, stevia and apple sauce instead of butter, semisweet chocolate chips, granulated sugar and eggs. If you are vegan you can swop the sour cream with a natural soy yoghurt :)


  • 8 Tbsp Coconut Oil
  • 2 ounces Organic Ecuador 70% dark chocolate (or any other dark chocolate you prefer)
  • ½ Cup Organic Dark Cocoa Powder
  • ¾ Cup White Whole Wheat flour (or all purpose flour)
  • ½ tsp Baking soda
  • ¾ tsp Baking powder
  • 1/2 Cup Apple Sauce (equals 2 eggs)
  • ¾ cup Stevia
  • 1 tsp Vanilla extract
  • ½ tsp table salt
  • ½ Cup Organic Sour Cream

Peanut Butter Frosting: (warning super sweet! but oh so good)

  • 1 Cup Organic Confectioner Sugar
  • 1 Cup Organic Creamy Peanut-butter
  • 5 Tbsp Coconut Oil room temperature
  • ¾ tsp Vanilla extract
  • ¼ tsp Kosher salt
  • ⅓ Cup Organic Heavy Cream (or ⅓ cup thick coconut milk, only the solid milk not the liquid)


1. Preheat the oven to 350 F (177 C)

2. Combine coconut oil, chocolate and cocoa powder in a heat proof bowl and using the water bath method heat until the chocolate and coconut oil has melted. Remove from heat and whisk until smooth. Set aside to cool until just warm to touch.

3. In a separate bowl whisk together flour, baking soda and baking powder together, set aside.

4. Now use your stand mixer and whisk apple sauce, sugar, vanilla, and salt until fully incorporated. Add the cooled chocolate to the mix and blend until combined. Sift 1/3 of the flour to the mix and stir until combined. Now add the chocolate mix to the batter and blend until combined, then add the sour cream and blend well. Lastly add the rest of the flour until the batter is fluffy and thick.

5. Divide the batter evenly into 16 medium sized muffin cups or 8 large muffin cups. Bake at lower-middle position for about 15-18 minutes or until skewer inserted into center of cupcakes comes out clean.

6. Place the cupcakes on a wire rack to cool. You want the cupcakes to be completely cooled if you are decorating them with frosting.


Now if you’re not looking for the healthy version this is what you need to change:

  • 8 Tbsp Coconut oil = 8 Tbsp unsalted Butter
  • Ecuador Chocolate = Semisweet chocolate
  • ½ Cup Organic Dark Cocoa powder = ½ Cup Dutch-processed Cocoa powder
  • ¾ Cup White Whole Wheat flour = ¾ Cup All Purpose Flour
  • 1/2 Cup Apple Sauce = 2 Eggs
  • ¾ cup Stevia = ¾ cup granulated Sugar
  • 5 Tbsp Coconut Oil = 5 Tbsp Butter


Using a stand mixer, blend the confectioner sugar, peanut butter, coconut oil, vanilla and salt. Mix at medium speed until mixture creamy, you will have to scrape down the sides a few times. Add the cream and beat on high speed until the mixture is light and smooth.

Decorate you cupcakes and Enjoy!

Fruity & Nutty Chocolate


Fruity & Nutty Chocolate

Guys! This is so easy and tastes so amazing it’s almost dangerous! 😛 After you’ve tried this you’ll prefer to make your own at home we swear!

You’ll Need:

  • 100 – 200 grams (1/2 – 1 cup) of 70 % dark Chocolate (Ecuador organic)
  • Handful of Dried Fruits
  • Handful of Nuts

1. Melt the chocolate slowly over low heat in a water bath or in your microwave. Make sure your chocolate does not come in contact with water, this will make it unworkable (we don’t want that ). For a quicker melting time, cut the chocolate into smaller pieces

2. Pour the melted chocolate into molds or onto a baking sheet lined with parchment paper or a glass pan to harden. If you choose a glass pan make sure you spread some coconut oil in the pan or use a parchment paper so that the chocolate doesn’t stick to the bottom.


3. Spread the dried fruit and nuts evenly on top.

4. Set it to cool in the fridge for about 30-40 minutes or in the freezer for about 15 minutes.


5. Cut up into chunks and serve cool.

6. Store in the fridge rolled up in parchment paper in an airtight container. This method will keep your chocolates fresh and tasty for longer. You can also store them the same way in your freezer :)

You can choose how much chocolate you use depending on how much you’re making or how thick you’d like it. If you can find the Ecuador Organic Chocolate it will give that extra delicious chocolate aroma!

You can usually find shops where you can pick dried fruits and nuts of your choice :)

We used: (all organic)


Dried: Pineapple, Banana, Cashew nuts & Apricots

Unsalted: Raisins, Hazelnuts, Brazil nuts, Walnuts, Almonds & Peanuts

200 g Ecuador Organic Dark 70% Chocolate




Homemade Bounty Chocolate


Eating clean does NOT mean missing out on the best things in life!! This delicious chocolate bar is a perfect low fat, gluten, milk, sugar free treat! (vegan) :) You should try to get everything organic for this recipe that way it stay’s clean and low in calories.

You’ll need:


  • 1 Can Coconut Milk
  • 3 1/2 Tbsp Coconut Oil (Extra Virgin)
  • 1/2 Cup Coconut Flakes (a little bit more if needed)
  • 2 Tbsp Sweet Stevia


  • 1/2 cup 70% dark chocolate
  • 2 tbsp Coconut Oil

How to:

  1. Melt the coconut oil at low heat, add the stevia and mix well.
  2. Now add the coconut milk, NOT the water, only the thicker white mass.
  3. Stir inn the coconut flakes and mix it all together until you can tell it’s getting thicker (you might need to add some more coconut flakes)
  4. For this part you can choose to spoon it all onto a baking paper and cutting into squares when it’s cooled completely or, you can get your little reusable confetti molds and make all kinds of shapes and sizes. However you go about this all you have to remember is to press the mass down.
  5. Put them in the freezer for about 30-40 minutes.

Chocolate Coating:

  1. Melt the chocolate and stir in the coconut oil.
  2. Dip the confetti into the chocolate using a toothpick, sprinkle some coconut flakes on top if desired and set them to cool in the fridge.
  3. Store in fridge at all time, otherwise the chocolate will melt.

Enjoy! <3