Keto Chocolate Mousse: all the goodness with none of the guilt

Keto Chocolate Mousse: all the goodness with none of the guilt

Food is for being enjoyed…there is no fun in eating if you’re always feeling guilty or bad about it. That’s why we paired up with a recipe maker to make you the most delicious recipe of a rich and luxurious chocolate mousse, that will tickle your insides and add nothing to the waistline.

It’s 2019 – we should be able to enjoy all the deliciousness of food that can also be balanced and healthy… and we are!

Enjoy!

Ingredients:

  • 5 tbsp Wahiki Vanilla Coconut Ice Cream
  • 1 can of full fat coconut cream
  • 1 tbsp coconut milk or 1 tbsp maple syrup instead of the coconut milk and stevia
  • 1 tsp stevia
  • 3 tbsp organic raw cocao powder (not cocoa)
  • 1 tsp vanilla essence

1. Place the can of coconut cream in the fridge overnight then open and scoop the top layer of hardened coconut cream off the top (usually about half the can will be the cream then the bottom half will be coconut water).

2. Place into a blender with the Wahiki Ice Cream, coconut milk or maple syrup, stevia if not using maple syrup, cacao powder (I use cacao not cocoa as it has more health benefits – think much higher antioxidants, iron and magnesium – and a lighter fresher flavour) and vanilla essence.

3. I also used a vanilla pod and scraped the vanilla seeds out for a little extra vanilla flavour.

4. Blend until well combined and smooth. If its not blending well then add a tiny bit more coconut milk or maple syrup.

5. once well blended scoop into a nice glass or dish and place in fridge for at least a couple of hours.

6. Optional extra to add a nice edible flower on top or a drizzle of maple syrup.

Note: If you use maple syrup the recipe is no longer keto.

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Super Green Mango Smoothie Bowl (V, DF, GF – 400ml serve)

Super Green Mango Smoothie Bowl (V, DF, GF – 400ml serve)

For the Smoothie you will need:

• 1x 120ml tub Wahiki mango flavoured Coconut Ice cream
• 1/2 cup of frozen mango
• 1/2 a kiwifruit
• 1/2 cup baby spinach
• 1/2 cup mylk of choice

Toppings:

• 1/2 a kiwifruit
• 1/2 cup of blueberries
• 1 tsp of Basil Seeds or chia seeds
• Edible flowers

Place all ingredients in your blender.
Pulse several times to distribute ingredients, and then blend at high speed until smooth. Pour into a serving bowl, and add your toppings.

Enjoy!

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Coconut Strawberry Smoothie Bowl  (V, DF, GF – 400ml serve)

Coconut Strawberry Smoothie Bowl (V, DF, GF – 400ml serve)

For the Smoothie you will need:

• 1x 120ml tub Wahiki Vanilla flavoured Coconut Icecream
• 1 frozen Banana (chopped into 2cm segments)
• 1/2 cup Milk of choice
• 3-5 fresh Strawberries (depending
on size!)

Toppings:

• 1 tsp Desiccated Coconut
• 1/2 tsp Hemp Seeds
• 1/2 tsp Chia Seeds
• 3 whole Strawberries

Pour your Milk of choice into your blender, followed by all other all ingredients (make sure that your frozen Banana is broken into small chunks!). Pulse several times, and then blend at high speed until smooth. Pour into a serving bowl, and add your toppings. Strawberry Smoothie Bowl, Summertime, YUM!

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Mint-Choc-Chip Smoothie Bowl (V, DF, GF – 400ml serve)

Mint-Choc-Chip Smoothie Bowl (V, DF, GF – 400ml serve)

For the Smoothie you will need:

• 1x 120ml tub Wahiki Chocolate flavoured Coconut Icecream
• 1 ripe Banana
• 10 Icecubes
• 1/2 cup Mylk of choice
• 3 fresh Mint leaves

Toppings:

• 1TBS Dark Chocolate drops
• 1TBS Raw Cacao Nibs
• Fresh Mint leaves to garnish

Place all ingredients in your blender. Pulse several times to distribute ingredients, and then blend at high speed until smooth. Pour into a serving bowl, and add your toppings.

Enjoy!

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Scrumptious Turmeric Lattee Smoothie Bowl

Scrumptious Turmeric Lattee Smoothie Bowl

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

Gluten Free Wahiki Coconut Chocolate Mousse Tart

Gluten Free Wahiki Coconut Chocolate Mousse Tart

Base

  • 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

Topping

  • Shaved dark chocolate
  • Freeze dried raspberries
  • Coconut Flakes

Directions

Base

  1. Add all ingredients expect the water into a food processor and process until the mixture is all combined.
  2. 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).
  3. 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.
  4. Preheat the oven to 180C.
  5. Grease a tart tin (ideally a removable base) with coconut oil.
  6. 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.
  7. 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.
  8. Remove from the oven and set aside to fully cool before add your mousse mixture.

Wahiki Coconut Chocolate Mousse Filling

  1. Place your cashew nuts in a bowl and soak for at least four hours or overnight.
  2. Drain and rinse the soaked cashew nuts and place into a high speed blender.
  3. Add all the remaining ingredients and process until smooth and creamy.
  4. Place in the fridge while you cook the tart base.
  5. Once base is fully cooled, remove from the tart tin and pour in your Wahiki coconut chocolate mousse mixture.  Spread evenly.
  6. Decorate with your toppings.
  7. 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).

Enjoy!