At Ombar, we’re super passionate about ensuring our ingredients are as sustainably sourced as possible. So organic farming of our hero ingredient, cacao, is a priority to say the least! The knowledge that organic farming is better than non-organic methods is no revelation – it’s not only better for our health, but also for the farmers, and of course the planet. But what does this mean exactly in the world of cacao? With a bit of help from our cacao expert, Paola, we’re be taking a sneak peek into the world of organic cacao farming. What does it mean to farm cacao organically? This one’s really ..read more

By Phoebe Liebling Nutritional Therapist BSc(Hons) DipNT mBANT mNNA CNHC registered GNC registered.   “Bonjour Mademoiselle, tu voudrais une noisette?” Goodness, the French have a way of making everything sound rather poetic and delicate don’t they. For those not au fait with the French language this literally means “Hello Miss, would you like a hazelnut”. Like I said the French just do it better! Leaving linguistics behind us now, let’s talk about these less than diminutive dynamos of the dietary world, because hazelnuts are anything but delicate when it comes to the health benefits the ..read more

Prep: 15 minutes Cook: 15 minutes Serves: 12  INGREDIENTS: 190g all-purpose flour 150g white sugar 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 180ml plant-based milk 1 tsp vanilla extract 2 tbsp apple sauce  5 tbsp vegan spread (melted) For the topping: 70g Ombar Centres Hazelnut Truffle (or more if you want!)  Crushed blanched hazelnuts  METHOD: Preheat the oven to 180°C. Prepare two doughnut trays by spraying with non-stick spray. Set aside. Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg, mixing w ..read more

Ingredients Ombar Coco Mylk  Plant-based milk of your choice Whipped coconut cream, homemade or store bought.  Method Break or chop the chocolate into small pieces and place in a microwavable bowl. Blitz in the microwave, on a medium setting, for 10-15 second intervals. Stir between intervals until smooth. Add the melted Ombar to a glass of chilled, plant based mylk and stir vigorously or use a blender until it's perfectly combined. Pour into a glass and top with whipped coconut cream. Now sit back and enjoy a cool, refreshing and delicious mylkshake!  ..read more

Prep: 30 minutes Cook: 2 hours Serves: 6 INGREDIENTS: Aquafaba from 1 tin of chickpeas  ¼ tsp cream of tartar 1 tsp vanilla extract ¼ tsp xanthan gum (optional)* 150g caster sugar  Vegan whipped cream of choice 25g Ombar Coco 60%, straight from the fridge and blended into a powder. Toppings: 2 handfuls raspberries 50g pistachios, crushed Ombar Coco 60%, grated * Xantham gum is not required but it helps the pavlova to hold its shape better METHOD: Place the liquid from 1 tin of chickpeas in a small pot over a medium-low heat. Pour it into a bowl to weigh it every so often and ..read more

Click here to download and print out our Ombar dot to dot sheet. Remember to share and tag us... our favourite wins what's in the pic!  ..read more

  Prep time: 50 mins Cook time: 35 mins  Chill time: 1+ hrs  Serves: 16 INGREDIENTS: Shortbread base 200g dairy free spread 100g caster sugar or 70g coconut sugar 275g plain flour Caramel layer 100g dairy free spread 100g light brown sugar (dark brown will work too) 600g vegan condensed milk A handful of chopped hazelnuts (optional) Topping 200g Ombar Coco 60% (72% Cacao would work well too) METHOD: Preheat your oven to 180C fan, and line a 9x9" square tin with parchment paper. Cream together your dairy free spread and sugar until light and fluffy. Add i ..read more

Click here to download and print out our Ombar colouring sheet.  Remember to tag us in your finished masterpieces!  ..read more

Prep time: 10 mins Cook time: 45 mins Serves: 4 INGREDIENTS 4 medium sized sweet potatoes 1 tbsp olive oil 1 large onion, diced 3 cloves garlic, minced  2 diced jalapeños, seeds removed  3 tbsp chili powder 1 tsp chipotle powder 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) pinto beans, drained and rinsed 1 can (28oz) diced tomatoes, with juices 15g Ombar 100%  1 1/2 cups water or vegetable stock and more if needed Salt & pepper, to taste   For serving: 4 tbsp Coyo yoghurt (check these lovely guys out he ..read more

  Prep time: 15 minutes Chill time: 30 minutes  Serves: 12 INGREDIENTS: 200g Ombar Coco Mylk (any flavour of Ombar would work really, it just depends how dark you want it!)   60g dairy free spread 50g vegan biscuits, chopped (we used digestives) 50g vegan marshmallows METHOD: Line a 22x12cm loaf tin with parchment paper and set aside.  Break up the Ombar chocolate and place in a heat-proof bowl with the dairy free spread. Place bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir until melted, remove from heat. Pour 1/4 of the mixture int ..read more