Double Chocolate Vanilla Nobó Cake

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One of our favourite healthy Irish food blogs is The Little Green Spoon. For those of you who aren’t familiar with the The Little Green Spoon, you are in for a real treat!

Created by the talented Indy Power it is a a gold mine of delicious healthy recipes. The majority are gluten and/or dairy free and also suitable for those following a paleo diet. We are big fans of her colorful healthy recipes and creative twists on classics, so much so that we asked Indy if she would create a couple of special recipes for us and feature as a guest blogger. 

We were delighted when she agreed! Below is her first guest post and wow it does not disappoint. We are so excited to share this Double Chocolate Vanilla Nobó cake – it would make a gorgeous Easter cake. Not only is it gorgeous it’s also easy to make, delicious and full of goodness – ticks all the boxes for us! A big thanks to Indy for creating this Nobó masterpiece! 

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double chocolate vanilla nobó cake
ingredients:

2 & ½ Cups of Ground Almonds
½ Cup and 1 Tablespoon of Coconut Oil, Melted
3 Tablespoons of Agave/Honey
1 Tub of Vanilla & Coconut Nobó
1 Tub of Chocolate & Toasted Almond Nobó

For the topping:
100g of Dark Chocolate
1 Tablespoon of Coconut Oil
½ Cup of Flaked Almonds

Start by getting your tubs out of the freezer and letting them sit out in the warmest spot in the kitchen, I put mine on top of the aga!

Line a spring form cake tin with parchment paper.

Combine the ground almonds, coconut oil and agave/honey in a large bowl. You should have a crumbly, wet-ish dough.

Press the mixture into the bottom of the cake tin and bake at 160’C for about 12 minutes.

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When it’s nice and golden brown take it out and let it cool.

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By the time it’s cool, your ice cream should be soft enough to pour/spread. If it’s not, microwave it on a low heat (you don’t want to burn it!) until it is. Eat all of the delicious almonds on top of the chocolate flavour just to make sure you have a smooth cake.

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Then spread the entire chocolate tub evenly out over the crust and pop it in the freezer for about 10 minutes to let it firm up a little.

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Then spread the vanilla tub out evenly on top of the chocolate layer. Pop it back in the freezer for about 3-4 hours. It’ll be very hard to resist, but leave it in there so it can set properly!

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When it’s almost time to take it out start making the toppings. Melt the chocolate and coconut oil together in a bain-marie. While it’s melting toast the almond flakes in a pan for 1-2 minutes until they’re golden brown.

At last! Take the cake out of the freezer, drizzle with the chocolate sauce and sprinkle with the toasted almond flakes!

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Slice and serve as it is or with a few fresh berries and some extra sauce poured over it.

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This recipe is Gluten Free, Dairy Free & Paleo.

Blueberry & sweet potato pancakes (gluten free & dairy free)

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We’ve been swooning over all the lovely pancake recipes appearing on blogs and instagram. This is our take for those looking to celebrate pancake Tuesday without the wheat and dairy. These sweet potato variety have become a staple in our house and really hit the spot without the guilt. We spotted a similar recipe on Holly Carpenters blog which look equally yummy and you can check out here.

Sweet Potato & Blueberry Pancakes (gluten free and dairy free) 
Makes about 7/8 medium pancakes

  • 3 organic, free range eggs
  • 1 medium sweet potato – mashed without skin (about 3/4 cup)
  • 1 heaped tablespoon ground almond
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder (gluten free)
  • coconut oil – for frying
  • 1/2 cup fresh blueberries or thawed frozen
  • Suggested Toppings: Nobó Fresh Lemon dairy free ice cream, honey and extra blueberries

Step One:
Make the batter – Mash sweet potato. Beat eggs in a bowl with ground almonds, baking powder and cinnamon and add mashed sweet potato. The batter works best if its smooth so if you have a hand blender it will create a nice smooth batter, otherwise whisk until lump free.

Step Two:
Heat a frying pan with a little coconut oil. Pour a small amount of batter (about 1/3 cup) onto heated pan, once bubbles start to appear add a couple of blueberries, before flipping. Cook until golden brown.

Step Three:
Serve in a stack with a scoop of Nobó, a drizzle of honey and some extra blueberries scattered on top.

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Enjoy and have a happy pancake Tuesday!

Rachel & Brian

Everlasting love, chocolate cake & random goodness

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We’re not traditionally ones for celebrating Valentine’s Day but this year we decided to get into the spirit, and mark it, with the launch of Nobó’s Random Acts of Goodness campaign.

We love the idea of being able to spontaneously brighten someones day with a little goodness so to launch this campaign we are delivering 5 boxes of Nobó on Friday. We’ve been getting loads of wonderful emails and messages and it’s been an absolute joy to read through the worthy nominations. There is a lotta love out there and it’s really cool to see people nominating friends, family, partners, and themselves – the hard part is going to be picking the winners. Luckily this won’t be the last we’ll see of this campaign, so those that entered will be high priority for next time.

For anyone thinking of staying cosy this weekend with a home cooked meal, we wanted to offer a yummy decadent dessert. Chocolate seemed like the natural choice, with an element of surprise.

There’s nothing worse than thinking you’re ‘treating yourself’ with lovely shop bought dessert only to feel sick and stuffed after it. Enter beetroot.

These little vegetables have a multitude of health benefits, and if you’re attempting to woo someone this Valentines day, you’ll be happy to hear that in many cultures the belief persists that if a man and a woman eat from the same beetroot then they will fall in love. Add the fact that one of the earliest known benefits of beetroot is its use as an aphrodisiac (with modern science supporting it!) and you’ve got yourself a pretty sweet cake.

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This recipe is an adaptation of Susan Jane White’s cake (original version here). It’s really simple to make and tastes amazing.

Dark chocolate beet cake

Ingredients:

  • 80g cocoa / cacao powder
  • 125g dark chocolate (melted)
  • 1 cup pureed beetroot *
  • 1 cup date paste or date syrup *
  • 4 eggs
  • ½ cup good quality extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • Blueberries & raspberries for decoration

* Short on time, we followed Susan Jane’s suggestion and used 1 vacuum pack of beetroot with no vinegar. You can however cook your own beetroots by boiling them with the skins on, then when cool, rubbing in paper to remove skins.

* You can either purchase date syrup or, make your own (which we did) by boiling pitted dates with a little water until they soften, puree, and use 1 cup of this date paste.

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Step One:
Preheat oven to 170 degrees, and grease a 9 inch springform tin.

Step Two:
Break dark chocolate into pieces and place in a heatproof bowl over a pan of simmering water.

Step Three:
In a high powered blender, blitz the cooked beetroot, cocoa and date syrup until smooth.

Step Four:
Empty beetroot mix into a mixing bowl, and, using an electric beater mix in eggs, olive oil, baking powder, salt and vanilla extract until combined.

Step Five:
Pour batter into greased tin and bake for 50 minutes. Allow to cool before removing from tin.

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Step Six:
Garnish with berries (heart shape optional) and serve with a generous scoop of Nobó.
Dig in, and enjoy.

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Rachel & Brian

Things about January

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This month absolutely flew by, with loads of great stuff going on – we’ve added lots of new listings, found ourselves a wonderful brand ambassador, made our first TV appearance, ran many miles around dublin, enjoyed plenty of juices and smoothies… and listened to lots of good music. Here are a few of the things we enjoyed most in January.

Juices and smoothies – It wouldn’t be January without adding some green juice into your life. Its been inspiring to see so many new Irish juice brands pop up and lots of our local shops providing a lovely offering – our top picks – The Punnet, Ness Juicery, Select Stores, The Hopsack and Staple Foods. We were also excited to hear from our friends at The Performance and Fitness Academy that some folks are enjoying nobó as part of their breakfast/post workout smoothie. Inspired by this we got to work to come up with a few yummy recipes and below is one of our favourites. A delicious blend of wholefoods, greens and healthy fats will kick your day off to the right start or provide you with some afternoon nourishment.

8 Tracks – We’ve been picking our daily soundtracks from this clever site. Sometimes its nice to just sit back and have someone compile a playlist for you, and with the ‘explore’ function you can pick playlists based on your mood or what sort of music you feel like listening to. We’ve been introduced to lots of great songs and this site is to blame for having ‘Shine a Light’ by The C90′s on repeat for the last 3 weeks!

Running Dublin - We’ve signed up for the Paris marathon in April (gulp!) so we’re getting into full swing with our training now.  We’re trying to keep the long runs interesting by mixing up locations and using it as an opportunity to get out in nature and visit parts of Dublin we don’t usually get to enjoy – check out some of our favourite runs below (excuse the iphone pics). If you have any suggestions for nice routes we would love to hear them!

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Run

We now have a brand ambassador! We were delighted to meet with World Cup kayaking medalist Jen Burke. Speaking to her left us feeling inspired –  her passion, determination and hard work is incredible. It was wonderful to hear that Jen is such a fan of our ice cream, and that we share the same views on health and treats. Jen agrees it isn’t just about restricting your diet, but being happy and treating yourself with things that make you feel good and make your body happy too. Jen has already been American National Champion, and represented USA in numerous World Championships and World Cups. She is now focused on representing Ireland at Rio 2016 having moved back here. It’s amazing to have one of the worlds top kayakers flying the Irish flag and we hope lots more people start to follow Jen and support her journey!

Monthly grat·i·tude - We have been so fortunate to meet some incredible people who have helped us on our way. We continue to be humbled by how generous friends, family and other businesses have been with their time and their support. Our January gratitude shout out goes out to Outlier by Design, without whom our new site wouldn’t have been possible. If you’re in the market for a new website or a design consultant be sure to check them out.

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Raspberry Kick Smoothie
makes 2 glasses

Ingredients:

  • unsweetened almond milk – about 1/2 cup
  • 1 tablespoon chia seeds
  • 1 cup frozen raspberries
  • 1/2 courgette (pretty flavourless but adds fibre & B Vitamins)
  • 3/4 banana (frozen & very ripe to add sweetness)
  • 2 good spoons of Vanilla & Coconut Nobó
  • small handfull spinach

Ingredients

Mix all ingredients in a blender until smooth. Add more almond milk or water if it feels too thick. Pour into a glass over some crushed raspberries. Sip and enjoy!

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Rachel & Brian

2013 highlights and best bits

When starting a business, it can often feel like an uphill battle. We are quickly discovering that things you think will happen quickly seem to take a lot longer than anticipated with constant challenges along the way. It all becomes a bit of a blur sometimes and it’s hard to savour and celebrate the small successes along the way. So before diving into a new year, we wanted to take a moment to pause and take stock of the positive things that have happened. It’s been an amazing year for us, and one we’ll never forget. So we thought we would share some of our highlights and favourite moments from 2013 and also take this opportunity to thank you all for the support along the way.

We completed the Innagrual Foodworks program run by Bord Bia, Enterprise Ireland and Teagasc and got lots of lovely press coverage…

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launch of Food Works 2013

We progressed from our home kitchen and rented a commercial space, setting up our micro-creamery so that we could make more Frozen Goodness. Hairnets and plastic arprons became our new weekday work attire.

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We started selling at Dun Laoghaire People’s Park Farmers market every Sunday and met some amazing folks. We still can’t believe the support and encouragement we have received from people. Over the course of the summer our regular customers quickly became new friends and we looked forward to our Sundays (except for the occassional cold one!). We’re already looking forward to restarting next year.

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We won a Great Taste Gold star for 2 of our flavors – our award winning flavours now proudly displaying their badges of honor.


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Lucinda O’Sullivan gave nobó the thumbs up!

launch of Food Works 2013

We made the leap from Farmers Market to retail outlets and are now available in some select shop freezers around Dublin.

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And to top it all off….nobó became a family business.

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Thank you to everyone for making 2013 such a memorable year. Wishing you all a very happy and healthy 2014.

Brian and Rachel