Blithe CACAO PH

24/02/2023

It’s here when it’s here~ like we never left. The same quality you have enjoyed since our very beginning more than four years ago. Here comes the better (not bitter) - great for you and your family, for health and for beauty... cause you are worthy of it! 😊

🍫Available in 130g pouch for 199ph
🍫100% premium pure cacao from the
🍫 , ,
🍫Preparation with “molinilla ug batirol” is optional, because we’re so fine...
🍫Absolutely

Place your orders and try it today. Pick up and delivery available. ♥️🍫

We’re so happy to be back and have you all here! 😊

31/01/2023

Today we breathe deeply like it’s our first breathe. We are so happy to find you all here, our dear friends and our followers, despite quite a while of silence we have had during the very transformative years of pandemic. We appreciate your sticking with us. We appreciate your staying around until we figure out our first steps once again... Thank you and, yes, let us begin again. Soon!

For now, let us know in comments how you all have been doing these days. ♥️

18/08/2020

Chocolate tahini cookies 💕🍪Vegan gluten-free refined sugar free |soy free dairy free plant based 🌱 - yes another lovely possibility by .yuki
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Ingredients:
Makes 14 cookies
Dry
80g (1/2 cup+ 1 tbsp) almond flour
40g (1/3 cup)oat flour, GF certified if needed
15g (2tbsp) raw cacao powder
1/4 tsp baking soda
1/4 tsp pink salt
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Wet:
100g 1/2 cup homemade tahini *
100g 4 tbsp pure maple syrup or honey (for non vegan)
1/2 tsp vanilla paste
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To roll
25g (3 tbsp) white sesame seeds
16g (2 tbsp) black sesame seeds

*Make tahini by blending white sesame seeds (previously toasted for a couple of minutes) with food processor until creamy and smooth.
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In a small bowl, combine the dry ingredients.
In another bowl, whisk together all the wet ingredients until well combined. �Combine the dry and wet ingredients.
Mix together the white and black sesame seeds in a small bowl.�
Shape about one tablespoon of the cookie dough into a ball, roll it in the sesame seeds and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass, gently press the cookie balls until it’s about 8mm (1/3 inch) thick.
Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.�While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
Bake the cookies for about 8 minutes or until the edges are set.
Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
The chocolate tahini cookies keep well in an airtight container for about 1 week.

*Using - as pure cacao of choice, esp for diabetic, place 2 tablets in a warmer bow and warm until melted. You can also shave first before melting for easier mixing. Add to along wet ingredients. Then follow recipe as normal.

is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. Get them in store now The Good Earth Pantry 🍫😊

Healthy is easy with - the healthiest you can have today. ♥️

09/08/2020

Start the week right! Enjoy a cup or two of this hot Mexican Chocolate 🍫 the same goodness in health and flavour. is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. Healthy is easy with 🍃♥️🍃

Find us now The Good Earth Pantry ♥️🍫

DM us to order and for faster transactions. 🙂🍫



https://www.facebook.com/109006380828214/posts/143193124076206/?d=n

06/07/2020

Enjoy



https://www.facebook.com/109006380828214/posts/134099558318896/

JULY is designated as Nutrition Month by virtue of Presidential Decree No 491, s.1974, signed by President Ferdinand Marcos on June 25, 1974.

PD 491, also known as the Nutrition Act of the Philippines, created the National Nutrition Council tasked with formulating an integrated national program on nutrition.

Section 7 of the said decree designated the month of July as NUTRITION MONTH, "for the purpose of creating greater awareness among our people on the importance of nutrition" and "all activities thereto shall be approved and coordinated by the (Nutrition) Council."

Source: Official Gazette

03/07/2020

A fresh new start calls for a fresh new tart by .yuki More than just a celebration, it’s a whole new life after the lockdown, like something special & new has been born... ain’t it? 🥰👌🍃🙂
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Vegan chocolate cherry tart (V/GF/DF/PB🌱)
Crust:
130g oat flour (GF certified if needed)*
50g ground almonds
20g (1,5 tbsp) cacao powder
Pinch pink salt
1/4 tsp ground cinnamon
45g (2 tbsp) coconut oil, softened
40g date syrup/maple / honey
1-2 tbsp water *can be made by blending fine oats in a powerful food processor

Filling:
200g (1 1/2 cup) pitted cherries
100g (1/3 cup) pure maple syrup or 80g honey
1 tsp vanilla bean paste
500 ml plant milk (I used almond)
1/2 tbsp corn starch
1,5 tsp agar powder + 1 tbsp plant milk
1/4 tsp agar powder for the cherry compote

Make the crust:
Preheat oven to 170C degrees.
Add oat flour, ground almonds, salt, cacao powder to a food processor and pulse to combine.
Add coconut oil and sweetener and blend until the mixture is sticky. Add 1-2 tbsp of water if needed.
Press the mixture firmly into a 20cm tart tin with removable bottom.
Bake for 13-15 minutes or until golden brown.
Let cool down completely and refrigerate.
Compote
Place cherries and maple syrup into a small saucepan and heat over medium. Cook for 15 minutes and blend with an immersion blender. Pass the mixture through a sieve.
Place 100g of the cherry compote into a small saucepan and whisk in agar powder.
Cook on medium for 1 min or until it starts to thicken. Spread over the tart and place back in the fridge.

Filling:
Add remaining compote, plant milk, vanilla, salt, agar and corn starch and whisk to combine. Cook over medium heat for 2 mins. Add sweetener if needed.
Remove from heat and let cool down to room temp, stirring occasionally.
Pour over the cooled tart.
Set in the fridge for at least 5hrs or overnight
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Check our NEW store partner for your all natural, local and international produces and products, of course including our very own in their pantry. DM to order - they deliver straight to your home. 🍃🌱💚 Stay healthy! 🌱🍃

10/05/2020

Take a bite or all of it? What’s your go-to chocolate balls to make at home. Try this by ‘s healthy 5-min chocolatey sweets ....💯😋
* oat flakes + almonds = grounded
Add ins:
* tahini or any nut/seeds butter - almond, sunflower or pumpkin seeds, etc. (peanut might be a bit too dense here)
* melted coconut oil
* melted chocolate
* cocoa powder + a pinch of salt
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As always - mix and match
As always - any more or less logical proportions (not to have it too wet) - you can't go wrong... Put them in the fridge for an hour or more. 🍫🍩🍮
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Tip: Chocolates are known as food for God. While most have diluted them thru various processes, did you know that all natural dark chocolates actually help in weightloss. Abt 80-100% actually helps improve your body’s metabolism. Always keep it natural. 💯 is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. Stay healthy at home w/ chocolates for a healthy you. Available in stores ( in bio) or DM to order. 💕👌❤️

09/05/2020

Happy Mother’s Day! Here’s a simple easy Mother’s Day Doughnut to make at home w/ lovely sprinkles. It’s gluten free by the way! Tag your favourite people to eat this with today! 💖😋👌💚
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What you will need~
⅔ c dark chocolate (100 g)
⅔ c butter (150 g) (or use olive oil)
½ c cocoa powder (50 g)
⅔ c sugar (135 g)
1 Tb vanilla extract
5 eggs (or flaxseed egg)
⅔ c chocolate (100 g), melted
⅓ c sprinkles (50 g)
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Pre-heat the oven to 180°C (350°F). Melt the chocolate and butter together in a saucepan over a medium heat. Stir in the cocoa powder, sugar and vanilla extract. Take off the heat and whisk in the eggs one at a time. Tear off a piece of greaseproof paper and scrunch into a small ball. Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them. Bake in the oven for 8-10 minutes. Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut. Dip in some melted chocolate, followed by some sprinkles. 👌💚
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Health/ Tip: You May replace butter w/ olive oil or vegan butter. You can opt for natural fruits to add as toppings. Serve ala mode w/ ice cream. Replace regular eggs w/ flaxseed egg to make it dairy free. And make sure you’re using real dark chocolates to help you in weightloss and amp your nutrition. is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. DM us for order. 👌💚😋
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01/05/2020

Hello May 1st! Here’s a small but really good stuff to cool you this summer flower month ~ CHOCOLATE COVERED NICE CREAM! Vegan, delicious, easy to make and healthy too, all in one. So let’s make this! 💚🌿🌱👌😋
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What you will need:
3 bananas
1 vanilla pod, or 1 teaspoon vanilla extract
¼ cup full-fat coconut milk (60 mL)
2 cups dark chocolate (340 g)
¼ cup coconut oil (50 g)
¾ cup crispy rice cereal (25 g)
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Cut the bananas into slices and place into a freezer safe bag. Freeze until solid. In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth. Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish. Freeze for at least two hours. Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted. Let the chocolate mixture cool completely then add crispy rice cereal. Mix well. Lift the parchment paper out of the baking dish to remove the ice cream. Cut the ice cream block into ½-inch (12.7-millimeter) cubes. Dip bites into chocolate mixture until evenly coated. Place bites on a baking tray and freeze. Let the bites thaw 5-7 minutes before eating. Enjoy!
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Healthy Tip: You can use olive oil in sub for the coconut oil. Also, you can sub plant based milk if not using coconut milk. You may also opt for healthy good nuts as alternative. This makes about 90 bite sized pieces. You can opt for larger cuts if you desire. We have videos on how to temper dark chocolate ~ in earlier feeds. This is perfect if you’re someone who do not utilise microwave as much. So, healthy & easy anyone can enjoy this anytime. Choose the real dark chocolate that helps aid in weightloss. is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. DM us for order or check the stores near you. ♥️🌿💯🌱 📸

06/04/2020

Cappuccino Nice Cream by is called for in hot summer days like right now in our side of the world. This has 3 of the best things combined 😍 Healthy & delicious that you can make at home now and make for your your loved ones too. ♥️😋👌
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What you will need:
3 ripe bananas sliced and frozen⁣
1 teaspoon pure vanilla extract⁣
½ cup cold brew coffee⁣
1/4 cup unsweetened cocoa powder⁣
Chocolate chunks for serving⁣
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Add bananas, vanilla extract and cold brew coffee to a food processor. Blend until smooth and creamy, scraping down the sides of the blender as necessary.⁣ Add the cocoa powder and blend until it’s well incorporated.⁣ Pour into a freezer-friendly airtight container. Sprinkle chocolate chunks on top if desired⁣. Freeze for at least 2 hours until the mixture is solid. Allow the ice cream to thaw for a 5-10 minutes before scooping.⁣ Serve and enjoy🌱😋⁣
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Use - is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. It’s easy to prep even as a straight drink no need for batirol. We deliver today via Lalamove when you order via DM. ♥️

02/04/2020

Even inside home why not make some chocolate cake like this by .yuki .Plant-based chocolate banana bread with crunchy hazelnut ganache 💕Rich and moist, vegan-friendly, refined sugar-free, Plant-based🌱 When you eta you wouldn’t think it’s healthy. 💚😋👌🌱
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What you will need:
Wet~
220g (about 2 large) ripe bananas
150ml soy/almond milk
2 tsp lemon juice/ vinegar
70g oil ( neutral)
160g unrefined brown sugar
1 tsp vanilla bean paste
1 tbsp instant espresso dissolved in 1 tbsp water
Dry~
210g spelt flour, sifted
1 tsp baking soda
40g raw cacao powder
1/2 tsp sea salt
Optional add-ins: 50g | 1/3 cup non-dairy chocolate chips
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Preheat the oven to 175C degrees.
Grease and line a 22x10 cm loaf pan.
In a small bowl, combine soy/almond milk and lemon juice and set aside to curdle for 5 minutes. In a medium bowl, sift together the dry ingredients. Fold in the chocolate chips.Blend the bananas in a food processor until completely smooth. Add sugar, buttermilk, vanilla, oil , espresso and stir to combine. Pour the wet mixture over the dry and whisk until just combined.
Pour the batter into the prepared loaf pan.
Bake for 40-45 minutes. Let cool down completely before slicing.
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Crunchy chocolate hazelnut ganache ~
150g full fat coconut milk
300g chopped chocolate
4 tbsp toasted hazelnut, chopped
2 tbsp rose petals (edible)to decorate
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Heat the coconut milk over medium high until the simmer point. Pour over the chocolate chips and set aside for 5 minutes, then gently stir and let cool down completely. Fold in the hazelnuts. Pour over the cake and place in the fridge to set for at least 2 hours.
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If no edible petals are in hand you can replace this w/ healthy nuts or dried fruits of choice. For light or neutral oil you can opt for fruit oils like avocado, grape seed or olive oil. And don’t forget to use healthy dark chocolates - it is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. Bec healthy is easy w/ ♥️♥️
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Make this chocolate cake. Stay safe. Stay healthy. Stay home. We will come out stronger after this ♥️♥️

28/03/2020

In Sunday’s let’s ⁣✨😍 vegan spiced chocolate & orange self-saucing PUDDING 🍊🍫 this special pudding will make your tummy full and your heart melt right at the first scoop. 😋♥️👌
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What you will need:
90g coconut oil (or butter)⠀
¾ cup coconut milk (or milk of choice)⠀
Zest of 1 orange ⠀
1½ cups spelt flour or plain flour (or gluten-free flour for GF option)⠀
1 tsp baking powder⠀
⅓ cup raw cacao or cocoa powder (if using cocoa, I like to use dark dutch processed cocoa for a rich chocolate flavour)⠀
¾ cup coconut sugar (or brown sugar or raw sugar)⠀
1 tsp vanilla paste or extract ⠀
1 tsp cinnamon⠀ ⠀
2 tbs raw cacao or cocoa powder (if using cocoa, I like to use dark dutch processed cocoa for a rich chocolate flavour)⠀
1 cup coconut sugar (or brown sugar or raw sugar)⠀
Juice of ½ orange ⠀
1/4 cup coconut milk (or milk of choice)⠀
1 cup boiling water⠀
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Pre-heat your oven to 180C / 350F (fan forced).Melt the coconut oil and coconut milk in a small saucepan over low heat.⠀
Next add the coconut sugar, vanilla and orange zest and pour into a medium-sized mixing bowl.Sift in the flour, cacao, baking powder, and cinnamon, and stir to combine.Spread the mixture evenly into a baking dish (roughly 6-8 cup capacity).⠀
Next combine the coconut sugar, cacao, orange juice, coconut milk and boiling water, and stir until the coconut sugar has dissolved.Carefully pour the hot liquid over the pudding batter. I like to pour the liquid over the back of a spoon so it spreads evenly and doesn’t create a big hole in the centre of the pudding.Bake the pudding for 45 minutes.Remove the pudding from the oven and let it rest for 10 minutes before serving.Dust the pudding with extra cacao and serve warm with your favourite ice cream, cream or yoghurt.⠀
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This is equals 1-2tabs of depending on your desired richness. is vegan, vegetarian, keto- friendly, diabetic friendly, paleo and gluten free 100% all natural dark cacao. We deliver via Lalamove ( while supplies last) when you order via DM. Healthy is easy W/ ♥️👌😋