Celebrate the splendor of Spring with this sumptuous smoothie!
After all the wait, Spring is finally here, beckoning all things good, like rays of light breaking in through the blinds in the morning, birds chirping their song and the sweet Summer breeze just around the corner. It’s the promise of all things good.
We couldn’t be more excited. So we’ve created the ultimate smoothie with Wahiki’s Turmeric Latte ice cream, the first flavour of its kind in the world! When was the last time you had ice cream that had ginger, black pepper and cinnamon in it?
Now you can! Imagine, superfoods in your ice cream! AND it’s dairy free, cruelty free, and certified gluten free!
With only 9.4 grams of sugar per 100grams, this is the guiltless treat you’ve been waiting for. Feel good without feeling bad afterwards!
Turmeric Latte Tropical Smoothie Bowl:
- 1 frozen banana
- 1/2 cup frozen mango
- 1 slice of pineapple
- 1/2 tsp of organic turmeric powder
- Juice of 1 lime
- 1/3 cup coconut water
- 1 large scoop of Wahiki Turmeric Latte Coconut Ice Cream
1.Add all ingredients into a high speed blender and process until smooth and thick.
2.Pour into you bowl or coconut bowl.
3.Topped with your favourite gluten free granola, fresh chopped pineapple or mango, sliced banana, a sprinkle of turmeric powder and a big scoop of Wahiki Turmeric Latte Coconut Ice Cream.
4.Send us your photo to share on our Instagram page @wahikinz
- 2 cup almond flour
- 1/2 cup coconut flour
- 2 Tbsp. arrowroot
- 3 Tbsp. coconut sugar
- Pinch of Himalayan pink salt
- 3 Tbsp. extra virgin coconut oil
- 3-4 Tbsp. water
Wahiki Coconut Chocolate Mousse Filling
- 2 cups cashew nuts
- 2 tubs (120ml each) of Wahiki coconut chocolate ice cream (slightly thawed)
- 1/4 cup coconut nectar syrup
- 2 Tbsp. extra virgin coconut oil
- 2 Tbsp. coconut milk
- 1/2 tsp pure vanilla extract
- Shaved dark chocolate
- Freeze dried raspberries
- Coconut Flakes
- Add all ingredients expect the water into a food processor and process until the mixture is all combined.
- Add the water in a table spoonful at a time and process a little longer until the mixture comes together (you made need to add one more table spoon of water if the consistency is to dry).
- Pour the mixture out and knead slightly, then shape into a ball. Wrap in cling film and place in the fridge while you make the coconut chocolate mousse filling.
- Preheat the oven to 180C.
- Grease a tart tin (ideally a removable base) with coconut oil.
- Remove the tart mixture from the cling film and place in the tart tin. Using your hands press the mixture evenly to cover the base and sides. Make sure that it is flush with the edges of the tin.
- Prick the pastry base with a fork and place in the oven for 10 minutes. Just keep an eye on it so it does not get too brown.
- Remove from the oven and set aside to fully cool before add your mousse mixture.
Wahiki Coconut Chocolate Mousse Filling
- Place your cashew nuts in a bowl and soak for at least four hours or overnight.
- Drain and rinse the soaked cashew nuts and place into a high speed blender.
- Add all the remaining ingredients and process until smooth and creamy.
- Place in the fridge while you cook the tart base.
- Once base is fully cooled, remove from the tart tin and pour in your Wahiki coconut chocolate mousse mixture. Spread evenly.
- Decorate with your toppings.
- Place in the fridge for up to two hours before serving. It will keep in the fridge for a couple of days (but probably will not last that long).
Apple and Pear Filling
- 4 apples
- 3 pears
- 1 Tbsp coconut sugar
- 1 tsp cinnamon
- 1 cup rolled oats
- 1/4 cup coconut flour
- 1/2 almond meal
- 1/3 cup sliced almonds
- 1/2 cup coconut flakes
- 1 Tbsp coconut sugar
- 1 tsp cinnamon
- 1/3 cup extra virgin coconut oil
- Pre heat oven to 160C.
- Grease a baking dish with coconut oil.
- Peel and de-core the apples and pears. Thinly slice each piece of fruit and layer your slices in a circular pattern in your baking dish.
- In a small bowl mix together the coconut sugar and cinnamon and sprinkle over the top of the sliced apples and pears.
- In a bowl combine the dry ingredients. Add the coconut oil and using your hands, work the coconut oil through the dry mixture to create a crumble consistency.
- Evenly spread the crumble mixture over the top of the sliced apples and pears.
- Place your dish in the oven and bake for 30-35 minutes until the crumble is golden and the apples and pears are cooked to desired softness.
- Once removed from the oven, allow to cool slightly before spooning out. Top with a big scoop of Wahiki Vanilla Coconut Ice Cream
The Golden Spice is the talk of any and all kitchens right now. Soaring in popularity, it doesn’t matter if you’ve never cooked a meal in your life or are a seasoned chef – you would’ve heard about its benefits. An ancient spice, turmeric is known for its incredible anti-inflammatory properties with its active ingredient being curcumin. Now, for the first time in your life, you can have it in your ice cream and smoothies! Wahiki Creamery brings you turmeric, black pepper (to activate the goodness of curcumin), cinnamon and banana to smooth out the taste, made with creamy coconut milk for the most sensational ice coconut turmeric latte of your precious life. Stuff dreams are made of.
Please check www.wahiki.co.nz for store locator.
- 1 tub of Wahiki Turmeric Latte Coconut Ice Cream (120ml
- 1/2 tsp organic turmeric powder
- 1-2 tsp pure maple syrup (depending how sweet you like it)
- 1 tsp melted extra virgin coconut oil
- J1 cup of ice cubes
- 300ml coconut milk
In a blender Add 250ml coconut milk and 1/2 cup of ice cubes.
Blend until smooth.
Pour into your glass or jar
In the blender add 1 tub of Wahiki Turmeric Latte Coconut Ice Cream, the remaining ice cubes, 1/2 tsp organic turmeric powder, 1-2 tsp pure maple syrup, 1 tsp melted extra virgin coconut oil, 50ml Coconut milk
Blend until smooth
Pour into coconut milk ( I pour down the side to create the beautiful layered affect)
Top with a scoops of Wahiki Turmeric Latte Coconut Ice Cream and even a sprinkle of turmeric powder.
Enjoy! Christina Leon from Reveal Yourself
Summer is not over – and even if it is, WE DON’T CARE! Because the weather is always right for the type of smoothie that freshens you up from the inside out and satisfies every taste bud to ever live in your mouth! Did we say it’s guilt free, dairy free, gluten free? Check, check, and check. But wait, we’re not done, lower sugar than in other leading ice cream brands, we challenge you to find a dairy free ice cream creamier than Wahiki!
- Tropical Mango Smoothie Bowl
- 1 frozen banana
- 1/2 cup frozen mango
- 1/3 cup chopped pineapple
- Juice of one lime
- 1 tub 120ml Wahiki mango coconut ice cream
- 1/4 cup coconut water
- Reveal Yourself Berry Cacao Granola
- Chopped fresh mango
- Sliced banana
- Half a passionfruit
- Or chopped fruit and toppings of your choice
- And a dollop of Wahiki mango coconut icecream
1. Add all ingredients into a high speed blender and process until thick and smooth
2. Pour into a bowl
3. Top with your toppings
Enjoy! Christina Leon from Reveal Yourself
Vegan chocolate milk
- 1 medium ripe avocado
- 4 tablespoons of cacao powder
- 2 tablespoons of agave nectar
- 3 cups of coconut cream
- 1 and 3 quarter cups of coconut water
- 2 and a half cups of coconut cream
- 2 and a half tablespoons of Wahiki coconut ice cream
- Up to 2 shots of espresso
- 70g coconut shreds for the top
- Cashew cream – 100g of cashews soaked overnight
- Half a cup of coconut cream
In a large bowl place the 2 and a half cups of coconut cream, 1 tablespoon of agave nectar, and 3 tablespoon of cacao powder and whisk. As you’re whisking slowly add the coconut water. It will become more dense and start to mix together.
Get out a blender use half of the avocado, add a tablespoon of cacao, add the coconut oil, add 2 teaspoons of vanilla coconut sugar. Blend it up. Add this mixture into the bowl with the coconut cream. Whisk these two mixtures together. Once the chocolate milk is complete put it to one side.
In a blender add one shot of espresso, add 3 quarters of a cup of the chocolate milk, add 2 and a half tablespoon of Wahiki coconut ice cream, and add the other half of avocado. Once done top up the blender with more of the chocolate milk.
For the cashew cream you soak the cashews into half of the cup coconut cream make sure this is done the night before. Then put those into a blender until the cashews and the coconut become aerated and smooth. Place on top of chocolate milk in the glass.
For the coconut shreds in a pan medium to high with a shot of espresso and a tablespoon of agave nectar. On heat until the coffee becomes a syrup consistency. And the coconut shreds are covered in the syrup. Separate the coconut shreds from the syrup. And put the coconut shreds back into the pan to caramelize. Once they have caramelized place on top of coconut cashew cream and pour a little of the coffee syrup over the top. Place in straws and enjoy.
Why not try making this stunning Wahiki Vegan ganache tart for your loved ones.
- 200g pitted medjool dates
- 100g almonds
- 75g macadamia nuts
- 75g pistachio
Put in blender and process until ingredients combine to form a moldable but soft dough like base, then proceed to get a 22-25cm dish or cake tin, line with baking paper, place the ingredients from the blender into the dish or tin, and press all around the outside and base of tin, have about consistently 0.5cm depth of the base and around the outsides press around constantly with a height of 1.5-2 cm covering all the baking paper. Proceed to press the date nut mix onto the inside of the tin to contain the filling. Creating a wall on the inside of the tin of at least 2cm. Put into freezer to chill for 40 minutes-1 hour.
- 3 large avocados or 4 medium avocados (ripe)
- 200g of liquid or melted coconut oil
- Or half a tablespoon of agave nectar 2 teaspoons of vanilla coconut sugar
- 4 tablespoons of cacao
- 2 scoops of Wahiki coconut ice cream
Process in blender until ingredient combine and form a smooth substance, check for no lumps with a spatula. A quick taste. Get the base out of the freezer and add the mixture into the base. Use a spatula to make it level. Once done shake the tin to make sure that its all level. Place in the freezer for 4-5 hours.
Berry sauce recipe
- 400g of fresh or frozen berries, preferably a mix of raspberries blueberries, either blackberries or strawberries.
- ⅕ cup of water if using fresh berries
- 2 medium or 1 large lemon
- Pinch of cinnamon
Place the berries in a large pot on the stove on medium heat. If frozen start on a lower heat and let the ice melt to create its own liquid. If they’re fresh add ⅕ th of a cup of water. Zest and juice the lemon and place into the pot. Add the pinch of cinnamon. Leave for 15-20 minutes to simmer on a medium heat and add any extra water if the berry sauce needs it. After the berries have simmered place into a blender and process until it becomes a berry sauce with no lumps.
Layer the berry sauce how you would like. Weather its on the side, over the tart, patterned across the plate, under the tart. Place tart on a plate or dish once you’ve sliced the portion out. Put 2 scoops of Wahiki vanilla coconut ice cream on the side or on top of the tart, balancing out and refreshing the palette. Then add fresh berries of your liking or freeze dried fruits onto the tart.
Avocado’s are delicious and so healthy. Healthy fats are so good to combine with our WAHIKI coconut ice cream.
- 2 medium sized ripe avocados
- 1/3 cup raw cacao powder
- 5 fresh dates (pitted, chopped and soaked)
- ¼ cup WaHiki coconut ice cream
- 1 tsp vanilla extract
- pinch sea salt
Blend all ingredients in a blender and serve with berries and WaHiki coconut ice cream.
WaHiki is all about wellness and that includes mental wellness…and we have a little magical life lesson to share with you. YOU are the creator of your own reality. No one else can create your life for you … it’s yours to do all on your own! When you step into this very powerful belief that you are the creator or manifesto of everything in your environment. It is a very empowering standpoint. Because you realise that if you can make it, you can change it. Your beliefs, your thoughts and your emotions all come back to you as the world around you. Your external world experiences are simply a mirror of yourself and your energy that emanates. It reflects what you think, feel and believe, it will expose to you how you operate. If only you would take notice. If you are bothered or annoyed with something or someone, all of a sudden what you see is that other people who act ‘annoyed’ or are ‘annoying’ will pop into your focus. If you don’t respect yourself then others won’t respect you. If you don’t believe you are worthy of a pay increase or a promotion then guess what? Others will see you exactly that way. If you are careless and you don’t look after people or objects as if it was your own, then you will receive exactly that. Others will be careless with you and your belongings. What You Ask For, You Get Any thought, any doubts or any questions you are broadcasting, in other words inviting it into your experience. There is a science to ‘thought broadcasting’ and thinking positive thoughts are not enough to make it happen. So, when life gives you lemons, it’s not enough to make lemonade … you have to taste it, drink it up, feel the cool and refreshing liquid run down your throat, and bask in the experience. It’s a corny analogy, but it makes a valid point. You have to feel your way through life. Feeling is the fuel to your thoughts. And… this doesn’t mean sitting on the couch thinking and feeling positive ways like – I really deserve that pay rise or I really want that promotion …. because you will be always left wanting whatever you are thinking or feeling. This is when action is key. Only with action can you create powerful transformation. No One Else Can Create Your Dreams No one can create your dreams, just as you cannot create anyone else’s dreams. That’s like working at changing someone or getting someone on board with your dream when there is no emotional connection or desire. This applies in every environment. If you work in a corporation or you are a leader of an organisation your only way to create any form of desire or motivation from another human being is if it comes from the individual himself or herself. Manifest Your Existence With quantum physics, we have more scientific proof that everything is energy and all we have to do is match ourselves to the frequency of the reality we want. Sounds easy right? Hmm. If only. How do we shut out all the external noise when we are working and living in a fast pace world that never stops? We need time and quiet to design our lives and to interpret the world around us and our place in it. Both of these things require conscious thought – to understand that we are the only ones who can make ourselves think or feel or react a certain way. Secondly, to take ownership of our immediate environment and when we find ourselves feeling ‘at odds’ take stock, review the situation and begin to understand our response. Act As A Mirror To Find Solutions If we can begin to see that everything around us is a reflection of us in some way shape or form, then we can learn a great deal about ourselves. We are here to learn from every human being. This is our gift, our teacher and our lessons to learn. It is up to you to how you feel every day, or whether you are going to have a good or bad day. We create our own realities, whether we are conscious of it or not. Most of us are unaware of the power of our thoughts and so react to life on auto-pilot and therefore create unconsciously. When we become aware that we are the creator of our reality, we can consciously choose different experiences, therefore create a different reality. When you are creating consciously, you can change your reality in an instance. And this is when the magic begins … because life begins to unfold, just the way YOU want it to.
SERVES: 10-12 PREP: 20 MINUTES
COOKS IN: 10-15 MINS + 4-5 HOURS TO SET IN THE FRIDGE
Avocados and coconuts are guilt-free and they lend a rich, creamy texture that mimics dairy – in this case cream cheese!
At WaHiki we love avocados and our coconut ice cream in smoothies, ice-creams, chocolate mousse and ‘cheese’ cakes, like this one. The filling is light and ‘moussey’, with a rich creamy flavour, that goes so well with a scoop of our WaHiki ice cream. This recipe is dairy-free and gluten-free.
ground almonds 140g
desiccated coconut ¾ cup
medjool dates (pitted) 8 large
salt good pinch
coconut oil 5 tablespoons melted or soft
firm ripe avocados flesh from 5 medium (remove any rotten bits)
lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
limes finely grated zest of 1-2
salt good pinch
120 ml tub of WaHiki coconut ice cream
vanilla essence or extract 2 teaspoons
pure maple syrup 1 cup (or 3/4 cup caster sugar)
mint leaves 1 handful, chopped (optional)
gelatine powder 2 tablespoons
cold water 2 tablespoons
boiling water 3 tablespoons
fresh fruit and a scoop of WaHiki icecream
Preheat oven to 160 degC/320 Fahrenheit.
Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.
Lightly grease and line the base and sides of a 20cm round spring-form cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.
Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.
To serve, carefully run a knife between the tin and the cake to loosen, then push the base of the tin up and carefully transfer cheesecake to a plate. Garnish with raspberries And WaHiki ice cream. Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.