Double Chocolate Brownies

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The final recipe instalment from our guest blogger Indy Power from the The Little Green Spoon, are these decadent, moist double chocolate brownies. They are so simple to make, taste divine and also happen to be gluten free, dairy free and paleo. What’s not to love! A huge thank-you to Indy for featuring on our blog, we are such fans of her work and have absolutely loved seeing the healthy tasty creations she has come up with. Give these a try and let us know what you think!

double chocolate brownies
makes 16
ingredients:

1 & 1/2 Cups of Almond Butter
3/4 Cup of Maple Syrup
2 Eggs
1 Teaspoon of Vanilla Extract
1/2 Cup of Cacao Powder
1 Teaspoon of Baking Powder
Big Pinch of Coarse Salt
1/2 Cup of Dark Chocolate Chips

Combine the almond butter and maple syrup in a large bowl (try not to eat it all, it’s incredible!)
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Add in the eggs and vanillla and mix until combined.
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Add in the cacao powder, baking powder and salt and mix thoroughly. Stir in the chocolate chips.

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Bake at 180’C for 25-30 minutes depending on how you like them. I like mine fudgey and sticky so I took mine out after about 27 minutes. Serve hot or cold with nobó!

This recipe is Gluten Free, Dairy Free & Paleo.

 

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Sticky Almond Cake

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This is the second instalment and guest post from blogger Indy Power from the The Little Green Spoon, a gorgeous sticky almond cake – another must try recipe that’s also dairy and gluten free. Yum!

sticky almond cake
ingredients:

2 Cups of Ground Almonds
1 Cup of Coconut Oil, Melted
1/2 Cup of Agave
3 Eggs
1 Teaspoon of Baking Powder
3/4 Cups of Polenta

For the topping:
1 Cup of Flaked Almonds
1/2 Cup of Agave
1/2 Cup of Water

Whisk the eggs, agave and melted coconut oil together.

In a separate bowl, combine the polenta, ground almonds and baking powder. Then pour into the egg mixture and mix until throughly combined.

Pour the mixture into a baking tin lined with parchment paper and bake at 180’C for 20-25 minutes, test it until a knife comes out clean.

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Take it out and let it cool on a wire rack.

Pop the almond flakes in a pan on medium heat and cook until lightly browned, then set aside. Then simply add the agave and water to a pan on medium heat and let it simmer for about 5 minutes until its thickened a little.

If you’re having it straight away then pour the syrup over the top of the cake while it’s still warm and sprinkle with the toasted almonds. Slice it and pop a scoop of nobó right on top! If you’re not having it right away then make the toppings just before serving so the syrup is nice and hot.

 

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This recipe is Gluten Free & Dairy Free

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