Our newest recruit – meet Benny!

Pip and Nut have a new member – Benny the office dog! Thanks to Borrow my Doggy we we’ve hired Benny for one day a week for some general housekeeping, playtime ‘n’ cuddles. After a rigorous application process and numerous interviews, we found Benny’s enthusiasm, charm and 10/10 cuteness fit the bill just perfectly.




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Unlimited nut butter at Nike’s #UnlimitedYou

So… You may or may not have seen that the Pip & Nut squirrels were at Nike’s #UnlimitedYou a few weeks back. We served up a serious stack of pancakes topped with fresh fruit and nut butter a-plenty to fuel those active squirrels after their workouts. After being put through their paces at Barry’s bootcamp, they went straight into Kobox class to kick some butt before waddling up the stairs to the rooftop for some incredible views of London.




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It’s pretty darn sCRUMPtious!

It’s pretty darn sCRUMPtious!

Pip & Nut’s Crunchy Maple Peanut Butter is on the menu this week at Good & Proper Tea Co.’s Leather Lane cafe in the ultimate crumpet collab. Pip and Charlotte went down for some quality control checks and had the all-important job of testing the combo of Crunchy Maple, banana and seeds.




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The squirrel’s out the bag! Say hello to TWO new Pip & Nut flavours…

The squirrel’s out the bag! Say hello to TWO new Pip & Nut flavours…




pip hooray


We’ve been itching to share this news with you for months and finally we can shout it from the tree-tops: we have TWO new flavours joining our all-star squirrel line up! The first batch landed at The Nest a few weeks ago and we can confirm that all pots have been licked clean. They taste ahhhhhmazing (even if we do say so ourselves). Spoons at the ready – these are some of the most addictive yet.


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Pip & Nut joins the Mile High Club: the winning #delfie

Pip & Nut joins the Mile High Club: the winning #delfie

When we asked our Pip & Nut followers to send us a ‘delfie’ (a desk selfie, obviously) we didn’t expect many to take up the (frankly quite strange) challenge.  Turns out we underestimated our awesome squirrel community and The Kernel’s inbox was bursting with all sorts of interpretations of the ‘delfie’.


For those who are wondering how on earth this came about, we were inspired by this snap of a rather lovely looking drawer at Google HQ, stuffed full of Pip & Nut squeeze packs.



google drawer


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Pancake day already? That crêped up on us..

Pancake day already? That crêped up on us..


There seems to be a day for everything these days, from national bubble bath day to national nap in public day. Despite pancake day being an old favourite, there is still a bunch of funny yet equally ridiculous pancake facts to accompany the day. Here’s our pick of the best:


– Around 52 million eggs are used in the UK on Pancake Day, which is 22 million more than usual


– The largest pancake ever made measured 15 metres and weighed in at three tonnes – you’ll need a lot of nut butter to top that one..


– The most flips anyone has ever done with a pancake is 349 flips in two minutes. Flippin’ good if you ask us!


– Also flippin’ good is Dominic Cuzzacrea, who flipped a pancake 31 feet (and 1 inch) into the air in November 2010, making him the current record holder.


– On average we consume two pancakes per person on Pancake Day, which means that we get through 117 million pancakes in one day. This requires enough milk to fill more than 93 Olympic swimming pools and almost 13 million kilos of plain flour


– We all have our preferences for pancake toppings but the weirdest pancake toppings that we’ve heard have to be sour cream and caviar, ketchup and mustard, coco pops and cream, cream cheese and strawberries.


However if like us you prefer to stick to nut butter then you may want to enter our competition with Clean Eating Alice to be in with the chance of winning a months supply of nut butter. To enter simply recreate one of her pancake recipes, or use your own, take a picture and tag both @clean_eating_alice and @pipandnut and use the hashtag #CEAGiveaway. Good luck!



Time Out to Eat

Taking Time Out to Eat

We have a very exciting new, brown, four legged addition to our office. No, sadly it’s not an office dog (yet), but a table!



Up until now we’ve been eating lunch at our desks, spilling all manor of things down tops, coffees over legs and realistically it was probably only a matter of time until one of our laptops got it.


However apart from the risk mitigation side of things, it’s really actually important to get away from the desk and take time to enjoy your food.

We’ve compiled a list here of why you should take time out to eat:


You don’t overeat – distracted or ‘mindless’ eating mean your body and brain don’t properly process the amount of food you consume. As a result, the hormone ‘leptin’ is often late in signalling to the brain that it’s time to stop eating as you’re full.


Boost productivity – research has shown a change in surroundings boosts productivity. Do more, work less – sounds like a winner!


Good opportunity to socialise – Catch up on the office goss, find out who’s doing what at the weekend and other mindless chatter


Your desk is full of germs  – Research has shown that the average office keyboard has more bacteria per swab than


Fed up with mince pies?

Fed up with mince pies? Try our detox smoothie!

Screenshot 2016-01-06 16.58.13


If, like us, you ate one too many mince pie and drank one too many mulled wine, you may well be using January as a detox month. With this in mind, we’ve created a mega tasty and really rather healthy smoothie recipe, using our honey cinnamon and cashew nut butter.


Here’s how to make it:




For the Bottom Half:


– 1 Banana

– 1 Tbsp. Oats

– 100ml Almond Milk

– A dollop of Honey Cinnamon Cashew Butter


For the Top Half:


– 1 Pear

– Handful of spinach leaves

– 1/4 of an Avocado

– 100ml Almond milk

– Chia seeds




Whiz together all the ingredients in a blender, starting with the bottom half and then once poured into a glass top with the blended top half mixture. Top with a sprinkling chia seeds.


Serves 1 hungry squirrel


Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)

Baked Honey Cinnamon Cashew Festive Cheesecake (g’on, it’s a cracker!)



Mince pies, Christmas pudding and Yule log are all very well.. but for those of you that really just can’t bare to tear yourselves away from nut butters needn’t fret as we’ve got the perfect recipe for you! Prepare yourselves for the deliciousness (though we say so ourselves) that is our baked honey, cinnamon cashew nut cheesecake!


Festive Cheesecake_V1



And believe it or not, it’s really rather simple to make..


To make this cracker of a cheesecake you will need:


For the base:


300g Digestive biscuits

100g Melted butter

Pinch of salt


For the filling:


500g Cream cheese

50g Golden caster sugar

1 tbsp. Cornflour

3 Free range eggs

200g Greek yoghurt

75g Runny honey

100g of Pip & Nut Honey Cinnamon Cashew butter

200g Sultanas (soaked in boiling water and drained)

Seeds from 1 vanilla pod


Serves: 12 hungry squirrels


1) Preheat the oven to 160C


2) In a bowl or blender, finely crush the digestives and mix together with the melted better and pinch of salt. Transfer this mixture in to a 30cm round spring form cake tin and pack down evenly over the base. Place in the fridge for 20 minutes or so to set.


3) In a large bowl, beat together the cream cheese, sugar, cornflour and vanilla seeds. Add the eggs and yoghurt and then incorporate the cashew nut butter, honey and drained sultanas.


4) Pour the mixture into the cake tin and spread evenly.


5) Wrap the tin with foil and then place in the middle of a large roasting try. Pour hot water around the tin until it reaches half way up the sides of the cake tin, and then place in the oven to cook for 30 minutes.


6) Chill the cheesecake in the fridge before serving.


cheesecake option 2