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.