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Kildare Village is celebrating the launch of its Summer Stories Festival with a late-night shopping event where all boutiques are open until 10pm this Friday, June 21st. And all restaurants, including Alchemy, will be staying open until 11pm.

The Village will play host to some of the top names in Irish street music, ranging from guitarists and drummers to pianists with an eclectic mix of entertainment to excite and create a festival atmosphere. Performances will take place throughout the mall over the weekend. The launch event will build up to a grand finale on Friday with a performance from the headline music act, Hermitage Green.

The street performers will perform throughout the weekend include some of Ireland's most exciting musicians such as Allie Sherlock, David Owens and more!

Experience art installations as well as a wide selection of delicious food and drink and sampling pop-ups throughout the mall as well as BBQ options.

As well as exciting music and food, discover The Extraordinary Sale at your favourite boutiques.
More here:

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RECIPE: Chocolate Hazelnut Bites


RECIPE: Chocolate Hazelnut Bites

Folks, we are delighted to share with you another delicious recipe from our healthy treat competition. They were all gorgeous so we thought you could make them too!!! These fantastic Chocolate Hazelnut Bites by Cliona Brennan were our joint winner on the day and they most certainly should not be kept a secret.

“These are so good they taste like you shouldn’t be eating them. Chewy, nutty caramel squares with a dense chocolatey topping; they have been compared to a Ferrero Rocher. Similarities would be the luxurious flavours of the chopped hazelnuts with a rich chocolate taste. When you look a little closer you realise that everything in them is insanely good for you. The three layered bite size treat is easy to make and is ideal for a midday snack or serving with coffee when friends call round.”

INGREDIENTS (Makes 14 bite size portions)


● 55g quick oats

● 80g medjool dates, pitted

● 1 tbsp coconut oil

● 1 tbsp cocoa powder

● 1/4 tsp salt

Hazelnut caramel filling:

● 180g hazelnuts, roasted

● 1 tbsp coconut oil

● 105g medjool dates, pitted

● 1 tsp vanilla extract

● 1/4 tsp salt

Chocolate topping:

● 100g 70% chocolate, chopped

● 2 tbsp coconut oil

● 100g whole & chopped hazelnuts


  1. Prepare a 8'x8” square baking tin with parchment paper on all sides.

  2. Make the base: Put oats in food processor and process into flour. Add medjool dates and pulse until blended. Then add coconut oil, cocoa powder and salt. Pulse until well mixed. Empty the mixture into the lined tin, and use your hands to pack mixture down firmly. Use the back of a spoon to smooth out the mixture. Transfer to freezer while you prepare remaining layers.

  3. Prepare the hazelnut caramel filling: Add the remaining 180g roasted hazelnuts to a food processor, alongside coconut oil. Mix until it forms a smooth nut butter, giving your food processor breaks and scraping down the sides as required. Add dates, vanilla extract and salt. Process until the mixture is blended into a paste. Remove baking tin from freezer, and smooth filling over the base. Use a spatula to press the filling down firmly. Transfer to fridge.

  4. Melt the chocolate topping: In a heat-proof bowl set over a saucepan, melt chopped chocolate and coconut oil. Whisk together until smooth. Pour on top of the hazelnut caramel filling. Give the remaining whole hazelnuts a rough chop, then sprinkle on top of the melted chocolate. Place in the fridge until chocolate layer has set (approximately 2-3 hours). Remove and slice into 14 smaller bars.

    Enjoy! We did!

    Thanks. Team Alchemy

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