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KoRo Ireland

We are KoRo, the online food platform for:
Superfoods🥭 Snacks🥜 Nuts & more🌶
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05/08/2026

ALOE COCONUT MATCHA🥥💚🍵
Ingredients
15-30ml aloe vera juice
150-200ml coconut water
1 tsp matcha
1-2 tsp maple syrup (optional)
some ice cubes
Steps
Make matcha by whisking 1 tsp of matcha powder with 70°C warm water until frothy.
Add ice cubes to a glass and add 15-30ml of aloe vera juice depending on your taste preferences (keep maximum intake recommendation of aloe juice in mind, so do not add more than 30ml per serving).
Fill up the glass with coconut water and add frothy matcha shot on top. enjoy as is or add a little maple syrup for more sweetness.

02/08/2026

MINI ICE CREAM BITE SANDWICHES🍨💛

Ingredients
120g ube & black currant cashew spread
120g mango & matcha cashew spread
2-3 tsp mango puree (optional)
100g plant milk
4-5 tbsp maple or agave syrup (to taste)
90ml oat milk
95g cashew butter
2 tbsp vegan yogurt
½ tsp vanilla
1 tbsp maple syrup
50g mango puree
30g roasted coconut flakes (optional)
some mini cookies
some freeze dried mango

Steps:
in two separate bowls, combine ube cashew spread and matcha cashew spread, with each 1 pinch of salt and 2-3 tbsp of maple or agave syrup.
next, gradually stir in 50g plant milk to each of the two bowls and whisk until both reach a smooth but thick and creamy consistency and everything is well combined.
in another bowl, combine oat milk, cashew butter, vanilla and maple syrup and mix until smooth.
pour the three different ice cream bases into an ice cube tray and optionally swirl in some mango puree and vegan yogurt onto the third base as well.
place the tray into the freezer overnight until fully frozen.
once the bites are frozen, remove from the tray and create mini sandwich cookies with mini cookies or freeze dried mango pieces. enjoy.

22/07/2026

LENTIL ZUCCHINI SALAD🥗😍
Ingredients
About 200 g lentils (dried) or 2 cans of lentils (240 g drained weight each)
3-4 large zucchini, sliced
6 medium carrots, sliced
2 large red onions, roughly sliced
6 tbsp olive oil
2 tsp cumin
2 tsp paprika
1 tsp cinnamon
1 tsp garlic powder (optional)
Salt
Pepper
100 g almonds, coarsely chopped
60 g chopped dates
1 large bunch of parsley, chopped

For the tahini-yogurt dressing
250 g soy yogurt
5-6 tbsp tahini
1 tbsp olive oil
4 tbsp lemon juice
1/2 tsp cumin
1 tbsp maple syrup or agave nectar
1 small clove of garlic, finely grated
5-8 tbsp water
Salt
Steps
Preheat the oven to 220°C (convection). Place the vegetables on a baking sheet, toss well with olive oil, cumin, paprika, cinnamon, garlic powder, salt, and pepper, and bake for 25–30 minutes.
Toast the almonds in a pan without oil until golden brown, then set aside.
Cook the dried lentils, or if using canned lentils, drain them through a sieve and rinse briefly.
Mix all the ingredients for the dressing.
Let the roasted vegetables cool for 5 minutes, then mix them with the lentils. Fold in the dates and half of the parsley.
Before serving, toss with the dressing and top with almonds, the remaining parsley, and pomegranate seeds.

08/07/2026

MISO PEANUT CHOCOLATE DATE BARK🤎😍
Ingredients
12 soft pitted dates
2 1/2 tsp miso paste
2 tbsp peanut butter
1 tsp maple syrup (optional)
dark chocolate drops
coconut chocolate drops
some sesame seeds (optional)
some soy protein crispies (optional)
Steps
pit and lay dates flat and closely next to each other on a piece of parchment paper.
cover with another piece of parchment paper and roll out as thinly as possible, to create an even layer of dates.
mix peanut butter, miso and optionally maple syrup into a thick paste.
spread paste onto date layer and melt chocolate of choice.
cover miso peanut layer with melted chocolate and optionally sprinkle with some sesame seeds and protein crispies.
place the bark into the fridge or freezer for 30min to set, then cut into pieces and enjoy.

01/07/2026

TIRAMISU RICE PAPER MOCHI ☕🤎
Ingredients:
2-3 sheets rice paper
4 tbsp thick vegan yogurt
some strongly brewed filter coffee or espresso
1-2 biscuits (or for vegan option swap out for cookies of choice)
2-3 tsp agave syrup
1/2 tsp vanilla (optional)
1 tbsp cocoa powder
1 tbsp peanut powder (optional)
Steps:
Prepare coffee as you would normally and let cool.
Mix vegan yogurt with vanilla and optional agave syrup.
Dip rice paper in water for 10-30sec for it to soften and add vanilla yogurt in the center. dip biscuit or cookie of choice in cooled coffee and add on top of the yogurt. Add some more yogurt on top, then wrap the softened rice paper around the filling to make a little package similar to a dumpling or mochi.
Place the mochi in the freezer for 1h before serving, so they can properly set and chill, but don’t freeze completely.
Before serving, optionally dust tiramisu inspired mochi in some optional peanut powder and cocoa powder. enjoy.

24/06/2026

CHOCOLATE CARAMEL ICE CREAM POPSICLES🍦🍫
Ingredients
90 ml oat milk
85 g cashew butter
½ tsp vanilla
40 g peanut butter
30 g maple syrup
1 pinch of salt
150 g vegan chocolate chips
30 g roasted and salted peanuts
Steps
Stir oat milk, cashew butter, 2 tbsp maple syrup and 1/2 tsp vanilla together until you reach a smooth, creamy but liquid consistency. Then set aside.
In a separate bowl, mix peanut butter, 30g maple syrup and salt and stir into a thick, caramel-y consistency. Add 1 additional tsp of plant milk if needed.
Fill your cashew ice cream base into popsicle molds and swirl in spoonfuls of peanut caramel, then stick the popsicle sticks into the filled molds and place in the freezer for at least 4 hours or overnight to set.
Once the ice cream is firm enough to be removed from the molds, melt your vegan chocolate chips and add half of the salted peanuts.
Coat each ice cream popsicle with the melted chocolate and sprinkle remaining salted peanuts on top for decoration. Place the popsicles in the freezer for another 30min to fully set and enjoy. (you can store leftover popsicles in the freezer for up to several weeks.)

11/06/2026

GOLDEN MILK ICED MANGO LATTE
Ingredients
1-2 tsp golden milk mix
50-70ml hot water
ice cubes
2 tbsp mango puree
200ml plant milk of choice
1/2 tsp vanilla (optional)
1 tsp maple syrup (optional)
1 tsp vanilla protein powder (optional)
Steps
1. Whisk golden milk mix with hot water until smooth.
2. Add ice cubes to a glass and decorate with mango puree.
optionally add vanilla and maple syrup or vanilla protein powder to your plant milk of choice and pour into the prepared glass. then add whisked golden milk mix shot on top. enjoy.

03/06/2026

ALMOND CHERRY CREME DESSERT🍒🌸
Ingredients
200g silken tofu
3 tbsp coconut oil
1 tbsp white almond or cashew butter
1/2 tsp vanilla
2 tsp freeze dried strawberry or raspberry powder
2 tbsp agave syrup
2-3 tbsp frozen cherries
some vegan whipping cream
some sliced almonds (optional)
Steps
blend tofu, melted coconut oil, almond or cashew butter, vanilla and agave in a blender until smooth.
add 1 tsp raspberry or strawberry powder to half of the blended mixture.
add light base to a dessert bowl, then swirl in pink half and refrigerate everything overnight.
next day warm up frozen cherries and whip vegan cream.
assemble dessert with cherries, 1-2 tbsp of vegan whipped cream, 1 more tsp of strawberry or raspberry powder and optional sliced almonds. enjoy.

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Berlin

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