Double Chocolate Vanilla Nobó Cake

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! 

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.

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

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.

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.

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!

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!

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

         This recipe is Gluten Free, Dairy Free & Paleo.