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!

Apple and Pear Crumble Topped with Wahiki Vanilla Coconut Ice cream

Apple and Pear Crumble Topped with Wahiki Vanilla Coconut Ice cream

Apple and Pear Filling

Ingredients

  • 4 apples
  • 3 pears
  • 1 Tbsp coconut sugar
  • 1 tsp cinnamon

Crumble

  • 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

Directions

  1. Pre heat oven to 160C.
  2. Grease a baking dish with coconut oil.
  3. 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.
  4. In a small bowl mix together the coconut sugar and cinnamon and sprinkle over the top of the sliced apples and pears.
  5. 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.
  6. Evenly spread the crumble mixture over the top of the sliced apples and pears.
  7. 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.
  8. Once removed from the oven, allow to cool slightly before spooning out.  Top with a big scoop of Wahiki Vanilla Coconut Ice Cream

Enjoy!

Delicious Ice Turmeric Latte

Delicious Ice Turmeric Latte

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.

Ingredients

    • 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

Recipe

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

Wahiki Vegan ganache tart recipe

Wahiki Vegan ganache tart recipe

Why not try making this stunning Wahiki Vegan ganache tart for your loved ones.

Base

  • 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.

Filling

  • 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.

Serve
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, Coconut and Lime ‘cheese’ cake Recipe

Avocado, Coconut and Lime ‘cheese’ cake Recipe

SERVES: 10-12 PREP: 20 MINUTES
COOKS IN: 10-15 MINS + 4-5 HOURS TO SET IN THE FRIDGE

DAIRY FREE
FREE GLUTEN

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.

Base

ground almonds 140g
desiccated coconut ¾ cup
medjool dates (pitted) 8 large
salt good pinch
coconut oil 5 tablespoons melted or soft
Filling

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
To Serve

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.

 

New Year NEW You – Keys to be a More Confident Person

New Year NEW You – Keys to be a More Confident Person

At WaHhiki we believe there’s power in self-confidence. Here’s how to get it.

Here are the WaHiki team’s suggestions for a self confidence boost:

1. Strengthen your mind.

Self-confidence is a state of mind that can be achieved through intentional action. Taking a “WaHiki” (Time out in Māori) to nurture your mind, body and spirit (preferably one hour a day) can be done in a variety of ways. We prefer being in the water, exercise and mediation in the morning. If you’re not taking time for yourself, then you’re allowing someone or something to shape your view of the world.

2. Replace negative with positive.

A whole new branch of psychology is dedicated to mindfulness, but it boils down to this: Negative thoughts and insecurities will always pop up. So, mindfulness practice teaches you to treat thoughts as tools. Be mindful of negative thoughts, acknowledge them, discard them and replace with a positive thought. Controlling your mind is a journey so take your time to strengthen your mind.

3. Live a lifestyle of personal growth.

Putting yourself into courses or professional relationships that force you to grow ensures that you’re always expanding, which in turn generates confidence. From therapeutic programs to leadership programs to physical programs, committing to this kind of regular growth and showing up and being fully present are the keys to confidence.

4. Learn about impostor syndrome.

Many professionals will at some point experience a psychological phenomenon known as impostor syndrome, complete with feelings of inadequacy and a fear that everything accomplished to date has been through sheer luck. To overcome this, learn to internalize accomplishments. Peer groups are a great place to talk it out and build confidence.

5. Dress for success.

No matter what level of business you’re in, it’s important to dress for the client you want, rather than the client you have. There’s this idea of working from home in PJs. The most successful people get up early and dress like they’re off for a day at the office, and it’s reflected in their attitude. When you look good, you feel good and you’re more confident, too.

6. Take an improv class.

Improv classes make you think on your toes in front of an audience. Being on stage helps grow your confidence; being in front of crowds teaches you how to think and react quickly—all things that translate well to a boardroom or public speaking opportunity.

7. Produce a high-quality personal brand.

At WaHiki we believe that a key component to building self-confidence is in publicly building one’s own brand. This can be done through the creation of high-quality content like blog posts, e-books, podcasts or video content. Even if it doesn’t receive much traction initially, the fact that you have a body of work that you are proud to refer others to can make a big difference in your self-confidence.

8. Recognise your value outside of your work.

Your self-confidence needs to be rooted in who you are completely outside of your success in business. So find ways to get connected with yourself and grow. Perhaps volunteer, do pro-bono work, meditate, work out, read, hang out with friends. Whatever it takes for you to see your value regardless of how well [you’re doing professionally].