Blithe CACAO PH

25/04/2026

Blithe Cacao is returning. 🤍

After some time away, we are slowly bringing back the brand with the same love for premium Filipino tablea—small-batch, intentional, and made for comfort, gifting, and quiet rituals.

This restart begins with what we’ve always loved most: cacao in its simplest, warmest form.

If you’d like to be part of the first release, feel free to message us.

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. ♥️🌿💯🌱 📸