KoRo Ireland

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28/05/2026

MANGO MATCHA RICE PAPER MOCHI 🥭🧡

Ingredients
2-3 sheets rice paper
4 tbsp thick vegan yogurt
1/2 tsp vanilla
2-3 tsp agave syrup
1 tsp matcha powder
2-4 tbsp mango puree

Steps
mix vegan yogurt with vanilla, matcha and optional agave syrup.
dip rice paper in water for 10-30sec for it to soften and add matcha yogurt and mango puree in the center. 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, dust mango matcha mochi in some more matcha powder and enjoy.

24/05/2026

ESPRESSO SOAKED DATE LATTES💥☕

Ingredients
3-4 large pitted dates
1 double shot espresso or a small cup of black filter coffee
ice cubes (optional)
200ml plant milk of choice
1-2 more shots fresh coffee of choice
pinch of salt (optional)

Steps
Pit and soak dates in hot espresso or coffee for 10-30min. or alternatively overnight.
After soaking, mix dates and espresso / coffee into a smooth paste / syrup. optionally add some more water to adjust consistency.
Make an iced latte by adding ice cubes to a glass, then adding 1-2 tsp of prepared date paste, pouring in plant milk and adding 1-2 more shots of fresh coffee on top. make a warm latte by mixing 1 tbsp date paste with 150ml plant milk first, whisk or coldfoam until evenly combined and pour over fresh cold brew or black coffee. enjoy.

15/05/2026

FYLDTE CHOKOLADE-DADDELHJERTER 💗
Ingredienser
8 medjool-dadler
100 g mørke chokoladestykker
4 frysetørrede jordbÌr
4 pekannødder
4 tsk jordnøddesmør
lidt salt (valgfrit)
lidt smuldrede frysetørrede jordbÌr (valgfrit, til pynt)
lidt hakkede pekannødder (valgfrit, til pynt)
Trin
SkĂŚr dadlerne diagonalt over pĂĽ midten og fjern stenen.
Kom 1/2 tsk jordnøddesmør pü hver daddelhalvdel og brug enten et frysetørret jordbÌr eller en pecannød til at sÌtte de to daddelhalvdele sammen igen, idet du holder den ene halvdel pü hovedet for at danne en lille
hjerteform.
Smelt chokoladechipsene og dÌk alle de fyldte daddelhjerter med chokolade, og drys derefter eventuelt lidt salt, hakkede pekannødder eller smuldrede frysetørrede jordbÌr over.SÌt de chokoladeovertrukne daddelhjerter i køleskabet i mindst 1 time eller i fryseren i 30 minutter, og nyd dem, nür chokoladen er stivnet.

08/05/2026

STRAWBERRY MILK DALGONA LATTE 🍓 ☕

Ingredients:

• 1-2 tbsp freeze dried strawberry powder or 1 small handful (about 10g) freeze dried strawberries
• 200ml soy or oat milk
• 1/2 tsp vanilla (optional)
• 1-2 tsp agave syrup (optional, to taste)
• 3 tsp instant coffee
• 3 tsp hot water
• 2 tsp agave syrup or sugar
• 2 freeze dried strawberries (optional, for decoration)

Steps:
1. prepare strawberry milk by whisking milk with strawberry powder until smooth or blending freeze dried strawberries with milk in a blender. optionally add vanilla and agave syrup and optionally strain through a sieve to remove possible clumps.
2. prepare dalgona foam by whipping up instant coffee, hot water and agave syrup using an electric whisk or milk frother until the foam becomes thick, light and fluffy.
3. add strawberry milk to a glass with ice cubes.
4. add dalgona foam on top and optionally decorate with 2 freeze dried strawberries. enjoy.

28/04/2026

MISO MAPLE WALNUTS OVER FETA 🧡💥

Ingredients
50g walnuts
1 tsp miso
1 tbsp maple syrup
1 tbsp vegan butter or coconut oil
1 block feta or prepared vegan feta alternative

Steps
1. Melt butter or coconut oil in a pan and add walnuts. Fry for a minute to slightly roast the walnuts.
2. Add miso and 1 tbsp maple syrup and stir until walnuts are evenly covered. Continue frying for another minute on lowest heat until the miso maple turns glazy and is covering all walnuts.
3.Let the walnuts cool down for a minute for them to crisp up and lastly serve over some feta or vegan veta alternative. optionally drizzle with some more maple syrup and / or flaky salt and enjoy as is or with some bread or salad.

24/04/2026

RAINBOW CHIA YOGURT BOWL 🌈

Ingredients
• 3 tbsp chia seeds
• 6 tbsp vegan yogurt
• 3 tsp maple syrup
• 1/2 tsp blue spirulina
• 1/2 tsp matcha
• 1 tsp raspberry or strawberry powder
• 1 tbsp plant drink of choice
• 2 tsp vanilla protein powder (optional)
• 1-2 tbsp freeze dried blueberries (optional)
• 1 passionfruit (optional)
• 1 tbsp nut butter of choice (optional)

Steps
1. add two tbsp vegan yogurt and 1 tsp maple syrup each into 3 separate bowls.
2. to one bowl each, add blue spirulina, matcha and strawberry powder and mix.
3. add 1 tbsp chia to each bowl and mix again. to the strawberry one, add 1 tbsp of plant drink for a smoother consistency. to the matcha and spirulina one add 1 tsp vanilla protein powder each for a thicker consistency and some sweetness.
4. let the chia yogurt mixes thicken in the fridge overnight or for at least 7h. 5. the next day, serve thick chia yogurt together in one bowl and decorate with freeze-dried blueberries, nutbutter and a fresh passionfruit or fruit of choice. enjoy.

17/04/2026

LENTIL CHIP APPETIZER WITH YUZU MAYO & VINEGAR PEARLS 🖤 🤩

Ingredients:
1 bag of lentil chips
5-10 tsp of yuzu mayo
5-10 tsp of vinegar pearls with balsamico

Steps:
Add lentil chips to a bowl or plate and top each chip with about ⅓ - ½ tsp yuzu mayo.
Then add some vinegar pearls on top of each yuzu mayo chip as well.
Enjoy as an appetizer or snack.

10/04/2026

PEANUT RASPBERRY CRUNCH PROTEIN BARS ✨🥰

Ingredients
• 100g peanut powder
• 1 tbsp vanilla protein powder (optional)
• 1/2 tsp vanilla • 1 pinch of salt (optional)
• 3 tbsp thick vegan skyr style yogurt or greek yogurt
• 2 tbsp peanut butter • 2 tbsp maple syrup (optional)
• 3-4 tbsp vegan cashew and raspberry crunchy protein creme
• 100g vegan chocolate chips • 2-4 tbsp soy protein crispies
• 1-2 tsp freeze-dried raspberry powder (optional)

Steps
1. mix peanut powder, optional protein powder, vanilla and salt.
2. add vegan yogurt, peanut butter and optional maple syrup, then knead into a soft dough.
3. use baking paper or cling foil to roll out the dough into two flat rectangular shapes. place the first into a fitting tupperware container and add cashew raspberry protein creme on top, then cover with a layer of 2 tbsp protein soy crispies and lastly add the second layer of peanut dough.
4. press lightly to mold everything together into a kind of sandwich. place the tupperware into the freezer for at least 30min for the bars to set.
5. melt chocolate and cut the set sandwiched dough into bars.
6. coat each bar with chocolate and optionally decorate with some more soy protein crispies.
7. lastly, optionally dust the bars with some raspberry powder and store them in the freezer for up to several weeks for meal prep. enjoy.

03/04/2026

MISO CREAM CABBAGE ✨ 💚

Ingredients

• ½ large or 1 small pointed cabbage (approx. 600 g)
• 2 tbsp neutral oil
• 50 g (vegan) butter, room temperature
• 1.5–2 tbsp white miso paste
• 2 tsp agave syrup
• 100 ml dry white wine • 300 ml (vegan) cream
• 1 tsp KoRo soy sauce For the toppings:
• KoRo organic black sesame seeds
• KoRo organic unhulled sesame seeds (light)
• 1/2 bunch chives, finely chopped

Steps

1. Remove the butter from the refrigerator about 30 minutes before use. Then mix with miso and agave syrup to form a smooth cream.
2. Cut the pointed cabbage into large wedges, leaving the stalk intact so that the pieces hold together.
3. Heat the oil in a large pan over high heat. Place the cabbage in the pan with the cut sides facing down and fry over medium to high heat until it is clearly browned. Turn and allow the other sides to brown as well. Then reduce the heat.
4. Add the miso butter to the cabbage and brush or toss the pieces with it. Continue frying until everything is shiny and slightly caramelized.
5. Deglaze with white wine and simmer for 1–2 minutes.
6. Add cream and soy sauce and simmer gently until the sauce thickens slightly. Season with salt and pepper to taste. 7. Lightly toast light and black sesame seeds in a pan without oil. Serve the cabbage on plates and garnish with sesame seeds and chives.

30/01/2026

ALMOND CHOCOLATE YOGURT PROTEIN BARS 🍫💪

Ingredients
• 50g vegan chocolate protein powder
• 1 tbsp cocoa powder
• 3 tbsp thick vegan skyr style yogurt or greek yogurt
• 50g almond flour
• 25g almond butter
• small pinch of salt (optional)
• 1 tsp maple syrup (optional)
• 100g vegan chocolate chips of choice
• 1-2 tbsp cocoa nibs or soy protein crispies (optional, for decoration)

Steps
1. mix protein powder, almond flour and salt.
2. add yogurt, almond butter and optional maple syrup, then knead into a soft dough.
3. use baking paper or cling foil to shape the dough into a rectangular shape. place into the freezer for at least 30min to harden.
4. melt chocolate and cut set dough into bars.
5. coat each bar with chocolate and optionally decorate with some cocoa nibs or soy protein crispies. store the bars in the freezer for up to 2 weeks for meal prep and enjoy.

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Berlin

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