Last week I had the pleasure of sharing my love and knowledge of Essential Oils with a group of curious beings at The Hague’s new Wellness-First Coworking Space: Flolab! It was already warm inside, but you can surely say it was a House-Oiling done right (or was it an Office-Warming?).
I first met Emma and Zhana in the early Fall of 2018. They’ve been hosting weekly coworking sessions at cafes throughout the city of The Hague for over 6 months now, and fostered a very inspired and diverse community in this way. After my trip to Utah in September and freeing up time in my schedule by letting go of a freelance job I’d taken on during the summer, I figured it was time to meet these ladies in real life and see what these weekly meetups were all about.
As most of you know, I moved back to the Netherlands in September 2017 and subletted from November through mid-February (2018) in The Hague to get a feel for the city. After a short, and snowy, stay with my mom up North in February, I found a home in the lovely Zeeheldenkwartier in March and started a new job in May of 2018. I wanted to get settled, be part of the entrepreneurial scene, but also needed to get my financial ducks in a row. Thus, I ended up working a lot, during weekends, evenings, or at the office in Amsterdam. I found myself saying ‘no, I can’t’ to a lot of invitations and slowly losing some of my zest for life. Was I just gonna work all the sunny days away and remain in this ‘in-between continents ‘state of mind?
My trip to Utah helped me make a shift of focus and energy. I realized there were habits that came naturally to me in North America that I hadn’t fully integrated in the Netherlands yet – somehow it had felt much easier to take good care of myself overseas… I had to take a closer look at lifestyle habits relating to movement, nutrition, stress management and proper sleep.
Another big part of why I had such a great time in Utah was the fact that I was surrounded by some incredibly driven and inspiring go-getting people. And as you can consider yourself to be the average of the 5 people you hang out with the most, I decided it was high time I show up more in my local community. I couldn’t just be positively influenced by podcasts, after all 😉
Since that first co-work session, I’ve had the pleasure to meet many local and international humans who – often – choose to do life a little/lot different. This has really helped me in feeling more at home in The Hague. Whether I run into a familiar face while working out, at the grocery store, or while waiting for the lights to turn green – the city is slowly turning into a town with friendly faces around every corner.
It’s been incredible to witness Emma and Zhana show up consistenly for their weekly sessions, set up several events – from How to do your own taxes as an entrepreneur, Sinterklaas, a clothing swap to making vision boards and our How to Flo through your (work)day using Essential Oils Workshop -, and as of last week: hold the keys to their very own, wellness-first, coworking space in the city centre!
Ladies, I am just so honoured to collaborate with you and so, so grateful for the space you hold for this community of creatives to come together, connect, learn, power up and shine their unique light! May we continue to be fueled by Essential Oils, Passion, Chocolate, Belly Laughter + Leaning in ♥
Ok, on to the chocolate…
I’d initially planned to only make one treat: this delicious Peppermint Avocado Chocolate Mousse. But felt inspired to play around in the kitchen some more – et voila, these goodies were born:
Wild Orange — Lovingly called ‘Sunshine in a bottle’, this essential oil is a personal favourite to use in sweet treats. Flavourwise it pairs perfectly with dark chocolate, but there are many benefits that go beyond the palate.
Cold pressed from the peel, Wild Orange is one of doTERRA’s top selling essential oils due to its energizing aroma and multiple health benefits. High in monoterpenes, Wild Orange possesses stimulating and purifying qualities, making it ideal to support healthy immune system function. It can be taken daily to cleanse the body. Take a good sniff before you devour these chocolates, inhaling Wild Orange will energize and uplift the body and mind.
Ginger — A grandmother’s favourite for nausea, gas, and cold extremities, Ginger is a true powerhouse in the kitchen and beyond.
Sourced from Madagascar, doTERRA Ginger essential oil is derived from the fresh rhizome of the ginger plant—the subterranean stalk of a plant that shoots out the root system. A featured ingredient in many Asian dishes, Ginger has a hot, fragrant flavor when used as a kitchen spice. In Western tradition, Ginger is most often used in sweets—gingerbread and ginger snaps being two examples. Internal use of Ginger is best known as a digestive aid and for helping to ease occasional indigestion and nausea.
As you can see, these chocolates are the perfect treat for a mid-afternoon pick-me-up or digestive aid! #YayForTreats
Anyway, on to the recipe, as I know that’s why you’re really here.
This is one of the easiest treats to make, and if you share Essential Oils with others or are looking for something extra special to serve up after dinner tonight – these are a great way to introduce loved ones to the benefits of doTERRA oils + there’s lots of ways to play around and improvise with this!
What you’ll need:
- 200 gram organic, pure chocolate (I used 2 85% chocolate bars)
- A handful of chopped pistachios (you can use salted, or add a little pinch of sea salt to the recipe in case you’re using unsalted)
- doTERRA Wild Orange and Ginger Essential Oils
- Dried Rose Petals
- a sillicone cupcake form
Melt the chocolate au bain marie, it goes a lot faster when you break the chocolate bars into small pieces and whisk the chocolate as it starts to melt. Ideally, melt the chocolate in a stainless steel bowl or a proper chocolate melting pot with a pour spout. This makes it a lot easier to pour the chocolate into the cupcake shapes and equally divide it.
While the chocolate melts, finely chop the pistachio’s. They’re quite easy to crush with any kitchen knife, I like to have a mix of mid-sized pieces down to some dusting as the colour works so well with the pink-ish rose petals!
Once melted, add about 4 drops of the Wild Orange essential oil and 1 drop of the Ginger essential oil to the chocolate mixture and give it a good stir. You always want to add essential oils towards the end of a cooking process, as they are sensitive to heat, light and air.
Pour the chocolate into the cupcake forms, I used a tray that holds 12. Depending on the temperature in your kitchen, the discs may start to set quite fast. Sprinkle them with the chipped pistachio and rose petals, pressing these down a bit where needed. When using unsalted pistachio’s, you can sprinkle the discs with some course sea salt for a true flavour explosion.
Carefully transfer to your fridge and let the discs set for a while. Once hardened, they’ll be very easy to pop out of the sillicone shape and ready to be served on a pretty tray! I recommend keeping them in the fridge until the moment your guests arrive, somehow these melt easily when they get excited about the fun & mingling they get to participate in!
Enjoy! And please let me know in case you explore with other flavours! You know I’ve made something similar with Lime, Lemon and Cardamom Essential Oils before (delish!), as well as Geranium + Wild Orange. There are endless flavour combinations to be made… I’m getting really curious about exploring with Black Pepper oil…. What do you think?
Disclaimer: I only recommend the ingestion of dōTERRA’s CPTG grade oils, as they are guaranteed free from synthetics, pesticides, bacteria, mould and free from any alterations. Each bottle only contains 100% pure essential oils. Please DO NOT use this information with any other brand, as the quality of essential oil is unknown and can cause great harm.