Be yourself; Everyone else is already taken.
— Oscar Wilde.
This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.
Be yourself; Everyone else is already taken.
— Oscar Wilde.
This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.
Oh my!! I know you are supposed to be humble upon your own creations – but I’m not gonna make it this time. This little, creamy, flavourful, chunky, heavy, delicious and healthy treat is absolutely one of the best I’ve ever had.
My fellow nutrition geek girl friends tasted it the other night fresh from the fridge, and they said that it was the best piece of chocolate they had ever had!!

So what is it that makes this filled chocolate cup so very special? For once it is healthy and knowing this can be interpreted in too many ways, I will just say: No this does not mean that it can be eaten all the time at all times, but it is a wonderful snack, dessert and quick energy fix.
And here we are talking gooood energy! It is chocolate of high quality with a healthy content of cocoa (70+), it is coconut sugar that does not play around with your blood sugar, it is fibers from coconut flour and it is healthy fats from hazelnuts and coconut oil!
Chocolate & coconut cups with a hazelnut surprise
Makes 15 cups
Chocolate shell
150 g dark chocolate 70%
1 Tbsp coconut oil
Hazelnut center
3 tbsp hazenut butter or another nut butter (60 g)
1-2 Tbsp coconut sugar
1 Tbsp cocoa nibs, blended into very small bits
1 Tbsp coconut oil
2 Tbsp coconut fibres or ground desiccated coconut flour
1/2 tsp ground vanilla
A pinch of salt
Topping
1 fresh fig, cut in cubes
Directions
Melt chocolate and coconut oil in a double boiler. Prepare 15 small muffin cups, preferable silicone, and add 1 Tbsp of the liquid chocolate to each cup. Place in freezer for 5 min while making the filling.
In a bowl add all of the ingredients for the filling and mix thoroughly to avoid any lumps. Remove the cooled chocolate cups from the freezer and add 1 Tbsp of filling in each and top with 1 additional Tbsp of liquid chocolate. Gently place 1 piece of fig in each cup and place the cups back in the freezer until they have set.
Store in the fridge for up to a week – or as long as you can keep your hands of them 😉
This is an example post, originally published as part of Blogging University. Enroll in one of our ten programs, and start your blog right.
You’re going to publish a post today. Don’t worry about how your blog looks. Don’t worry if you haven’t given it a name yet, or you’re feeling overwhelmed. Just click the “New Post” button, and tell us why you’re here.
Why do this?
The post can be short or long, a personal intro to your life or a bloggy mission statement, a manifesto for the future or a simple outline of your the types of things you hope to publish.
To help you get started, here are a few questions:
You’re not locked into any of this; one of the wonderful things about blogs is how they constantly evolve as we learn, grow, and interact with one another — but it’s good to know where and why you started, and articulating your goals may just give you a few other post ideas.
Can’t think how to get started? Just write the first thing that pops into your head. Anne Lamott, author of a book on writing we love, says that you need to give yourself permission to write a “crappy first draft”. Anne makes a great point — just start writing, and worry about editing it later.
When you’re ready to publish, give your post three to five tags that describe your blog’s focus — writing, photography, fiction, parenting, food, cars, movies, sports, whatever. These tags will help others who care about your topics find you in the Reader. Make sure one of the tags is “zerotohero,” so other new bloggers can find you, too.