Wahiki Vegan Mocha Smoothie

Wahiki Vegan Mocha Smoothie

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

Mocha

  • 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.

 

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.

 

Raw Avocado Cacao Mousse Recipe

Raw Avocado Cacao Mousse Recipe

Avocado’s are delicious and so healthy.  Healthy fats are so good to combine with our WAHIKI coconut ice cream.

Ingredients:

    • 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.

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.

 

WaHiki Golden Turmeric Coconut Milk Float

WaHiki Golden Turmeric Coconut Milk Float

Golden Turmeric Milk is an ancient Indian Ayurvedic recipe that uses two amazing spices; turmeric and black pepper combining them into a timeout that is both healthy and delicious and can be enjoyed by the whole family. With a scoop of WaHiki ice cream, you can really enjoy a timeout.

Turmeric originates from India, where it’s been used for centuries in cooking, health care and general wellness. Its active ingredient is called curcumin.

Golden Turmeric Milk’s Health benefits

Drink golden milk every day to take advantage of the many health benefits attributed to the ingredients.

Curcumin contains active compounds with powerful medicinal properties, Curcumin is a natural anti-inflammatory and can lower your risk of heart and brain diseases. It’s also thought to be beneficial in fighting cancer.

When Curcumin is combined with black pepper, its bioavailability significantly increases allowing the body to make better use of its active ingredients.

Turmeric is an antiseptic and an analgesic, so it can help with pain relief.

It’s thought to assist with liver detoxification

Joint problems are helped by Turmeric’s anti-inflammatory properties.

Take as a drink during the day hot or cold, or before bed to help you sleep.

Make your own WaHiki Golden Turmeric Coconut Milk Float

Ingredients:

  • 2 cups coconut milk
  • 1 teaspoon turmeric (fresh is best, make it the best quality you can)
  • 1/4 teaspoon black pepper (the absorption of Turmeric’s active ingredients is actually enhanced when combined with black pepper)
  • 1″ piece of ginger sliced
  • Raw honey or coconut sugar to sweeten if desired.
  • 1 scoop of WaHiki Coconut Ice Cream

Directions:

  • In a saucepan add all ingredients (except honey, if using) and whisk to combine
  • Heat over medium heat until it starts to bubble
  • Then turn heat down to low and simmer for about 5 minutes so the flavours blend together.
  • Strain out the ginger
  • Add honey and stir
  • If you’re having chilled, place it in the fridge for an hour or two.
  • Add a scoop of WaHiki Coconut Ice Cream
  • As this makes two servings, share your timeout!

Coconut and Vanilla Custard Cherry Tart Recipe

Coconut and Vanilla Custard Cherry Tart Recipe

We’ve been busy in the WaHiki kitchen come up with some delicious and nutritious recipes for you to wow loved ones. These Coconut and Vanilla Custard Cherry Tarts are free of gluten, dairy, grains and low in sugar. They are delicious, simple to make and easily adaptable to use any seasonal fruit or filling.

Almond Date Tarts with Coconut Vanilla Custard and Cherries

Note – These tarts can be made up to three days ahead of time and stored in an airtight container. If you want a more simple dessert, you could opt for just WaHiki coconut ice cream as the filling instead of this coconut vanilla custard. If cherries are not available you could use any other seasonal fruit such as strawberries.

Ingredients:

For the tarts

This tart mixture will make 12-15 mini tarts, or 6-8 medium sized tarts.

140g ground almonds

3/4 cup desiccated coconut

8 large medjool dates (pitted)

5 tablespoons coconut oil

Pinch of sea salt


Method:

  • Preheat oven to 160C.
  • Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together. If a little wet, you can add 1 Tablespoon of coconut flour to the mixture.
  • Lightly grease and line the base and sides of a mini muffin pan, or muffin tin depending on the size of your tarts. Press mixture down firmly and evenly with your fingers.
  • Bake for 10 minutes until lightly browned, then set aside to cool completely in the fridge.

 

For the coconut vanilla custard

Ingredients:

2 cups WaHiki coconut ice cream

1/3 cup + 2 Tablespoons of tapioca flour

pinch of sea salt

1 Tablespoon honey or maple syrup

6 egg yolks

1 vanilla bean, scraped

Method:

  • Bring 1½  cups of the WaHiki coconut ice cream to a boil in a saucepan along with the scraped vanilla bean.
  • In a small bowl mix the tapioca flour and salt with the remaining softened 1/2 cup WaHiki coconut ice cream until dissolved and set aside.
  • Lower the heat and add the honey/maple syrup to the ice cream mix
  • In a small bowl whisk the egg yolks then add some of the hot WaHiki coconut ice cream mix to the bowl to temper the eggs and pour the egg mixture into the saucepan – continue whisking to combine.
  • Add the ice cream mixture to the pan and stir constantly until it thickens and starts to simmer. Do not boil.
  • Remove from the heat, cover with baking paper or plastic wrap so it doesn’t form a skin, let cool to room temperature and refrigerate until cold or use warm immediately.

 

To serve

12-15 cherries

Freeze dried raspberry, strawberry or blackcurrant powder for sprinkling.

To assemble the tarts, spoon the coconut custard mixture into the tart shells. Garnish each tart with one cherry and WaHiki coconut ice cream. Sprinkle all the tarts with freeze dried fruit powder. Serve with love.