MiiRO latest

Recipes
15.02.19

MiiRO SPICED PORRIDGE

The sun is starting the shine but the mornings are still cold... warm your heart up with this beautiful breakfast recipe from the lovely @nourishing.amy, who yet again showed that it's possible to eat our favourite foods for breakfast!

Here's the super simple recipe for happiness:

INGREDIENTS:

50g Oats

100ml Full fat coconut milk

100ml maple water

Cinnamon + Choc Maca protein blend

Ground flaxseed

Toppings: 1 MiiRO Chocolate & Hazelnut, Almond maca nut butter, Goji ginger, Pecan nuts, Cranberries, Dessicated coconut

 

METHOD:

1. Warm all the base ingredients together

2.Literally plant MiiRO in your bowl, and express yourself with the toppings to create your own decadence!

Is there a more perfect start to the day?

Recipes
15.02.19

MiiRO DECADENT BREAKFAST BOWL

You wish it was easier to get up in the morning? @nourishing.amy made that dream come true for you with her decadent yet healthier breakfast bowl which involves.... ICE CREAM! Are we talking about having ice cream for breakfast? Oh yes. We definitely are. And YOU will never snooze that alarm in the morning again.

INGREDIENTS

2 frozen bananas

1/2 avocado

150ml plant based milk

1 tbsp salted caramel protein

1 tsp maca powder

1 tbsp cacao powder

Toppings: 1 MiiRO Salted Caramel, dessicated coconut, granola, frozen berries, your favourite nut butter, cacao nibs

 

METHOD

1 Add all base ingredients in to a smoothie shaker & blend until thick and creamy

2. Poor into a bowl & get ready to get creative with your toppings

3. Dunk MiiRO at the end for the most decadent touch to your morning!

Breakfast is now something to *truly* look forward to! 

Events
14.02.19

BALANCE FESTIVAL MAY 2019

Come and meet us for an irresistible decadent vegan ice cream at the Balance Festival from the 10th to the 12th May!
Just look for the beautiful MiIRO toppings bar and get ready to seriously indulge without guilt ;)

Grab your tickets now HERE!

Events
14.02.19

VEGFEST OCTOBER 2019

Join us at VegFest London Saturday 26th & Sunday 27th 2019!

Find our beautiful MiiRO toppings bar and create your own vegan ice cream decadence....

Grab your tickets HERE!

Events
14.02.19

ALLERGY & FREE FROM SHOW JULY 2019

We will be at the Allergy and Free From Show in London this year again. Come with your biggest cooler bag as we will be sampling and selling the most indulgent vegan ice cream there is out there at a very discounted price!

Grab your FREE tickets HERE.

News
01.01.19

MiiRO IS AN OFFICIAL SUPPORTER OF VEGANUARY

Since January 2019, MiiRO has become an official supporter of Veganuary. 

Veganuary is close to our hearts because it encourages a lifestyle where individuals can feel better about themselves and their impact on the planet. MiiRO’s mission is to challenge the idea that vegan food can’t be as yummy as conventional choices. With MiiRO, let’s make the healthiest start to 2019 together!

News
26.06.18

SUMMER LAUNCH AT PLANET ORGANIC

OUR SUMMER LAUNCH HAS BEGUN AT PLANET ORGANIC! Have you spotted us yet?

We've entered with a bang and we plan to keep it that way. This summer you will find us at every single Planet Organic store over London. Spot us on the shops' windows!

To give you all the summer vibes and all times highs, we're selling our multipacks and our singles in ALL of the stores, and what's more is that all of our single ice creams are 20% OFF! Seriously, what are you waiting for? 

You can find us at the following Planet Organic stores: 

Planet Organic Wandsworth
52 Garratt Lane, Wandsworth
London
SW18 4FT 

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 9.00am - 9.00pm

Planet Organic Westbourne Grove
42 Westbourne Grove, London
W2 5SH

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Devonshire Square
10 Devonshire Square, London
EC2M 4AE

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday & Sunday: Closed

Planet Organic Tottenham Court Walk
23-24 Tottenham Court Road, London
W1T 1BJ

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday: 8:00am to 9:00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Torrington Place
22 Torrington Place, London
WC1E 7HJ

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday: 8.00am - 8.00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Islington
64 Essex Road, Islington
London
N1 8LR

Opening Hours
Normal Opening Hours:
Monday - Saturday: 7.30am - 9.00pm
Sunday: 9.00am - 9.00pm

Planet Organic Muswell Hill
111/117 Muswell Hill Road, Muswell Hill
London
N10 3HS

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 11.00am - 5:00pm

News
26.06.18

WE'VE LAUNCHED OUR MiiRO CREATE BAR!

Our MiiRO Create bar is a luxury experience that gives our guests the opportunity to get creative and indulge in endless dairy-free decadence. The process runs by selecting your flavour of ice cream from; Peanut Butter, Salted Caramel or Chocolate Hazelnut and then designing your masterpiece at your pleasure. We have an array of toppings and sauces that are 100% Vegan including: 

- White chocolate sauce
- Dark Chocolate Sauce
- Peanut Butter Sauce
- Crushed Oreos 
- Salted Pretzels 
- Goji Berries
- Dessicated coconut
- Crushed biscoff
- White Chocolate Chips
- Crushed pecans
- Crushed Hazelnuts
- Edible Flowers

Our MiiRO bar would be a fantastic addition for pop-ups, events, celebrations and more. If you'd like some more information please email emma@pure-and-co.com!



Recipes
21.05.18

MiiRO TIRAMISU


Serve: 2 individuals or 1 big Preparation time: 30 minutes

Ingredients:
For the biscuit:
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 3 tbsp coconut oil
• 3 tbsp coconut sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup almond flour
• 1/4 cup gluten free flour mix
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt


For the syrup:
• 1 cup cold brewed coffee
• 1 tbsp coconut sugar

For the cream:
• 1 frozen banana
• 1/2 cup coconut cream
• 1 Salted Caramel MiiRO popsicle
• Raw cocoa powder

Directions:
1. Biscuit: Preheat the oven at 350F and line a cookie sheet with baking paper.
2. In a bowl, mix the almond milk and apple cider and set aside for 5 minutes.
3. In an other bowl, combine the flours, baking powder, baking soda, coconut sugar and salt. Set
aside.
4. In a large bowl, combine the melted coconut oil, coconut sugar, vanilla extract and almond
extract and whisk until fluffy.
5. Pour in the dry mixture and the almond milk preparation and stir until you obtain a smooth and
homogeneous texture.
6. Spread the mixture onto the lined cookie sheet, using a spatula to create an even layer.
7. Bake for about 20 minutes.
8. Syurp: Meanwhile prepare the soaking syrup by mixing the cold brewed coffee and the
coconut sugar. Set aside.
9. Cream filling: Take a salted caramel MiiRO popsicle and separate the chocolate shell and the
ice-cream.
10. Melt the chocolate shell in a double boiler and allow to cool down.
11. Blend the MiiRO ice-cream with the frozen banana and coconut cream in a high speed
blender.
12. Divide the cream mixture into half. Pour the melted chocolate in one of the halves and quickly
blend to combine.
13. Assembly: take a jar or ramekin of your choice. Cut the piece of biscuits in circles in the size of your container. Quickly soak the biscuits circles in the prepared syrup and place one piece into the bottom of your container.
14. Layer with the Natural cream, an other piece of biscuit and the Chocolate cream, and repeat.
15. When you reach the top, finish by a layer of cream and dust with raw cocoa powder.
16. You can serve you Tiramisu as it but better after about 2 hours in fridge to firm up.

Recipes
30.04.18

MiiRO UNICORN POPSICLE

UNICORN POPSICLE
Serve: 1
Preparation time: 30 minutes

Ingredients:
• One MiiRO popsicle, flavour of your choice
• 80g vegan white chocolate
• 1 tbsp coconut oil
• Blue spirulina
• Green spirulina
• Turmeric
• Acai or berry powder

Directions:
1. Melt the white chocolate in a double boiler. While hot, add in the coconut oil and stir to perfectly melt and combine. Allow to cool down 5 minutes.
2. Prepare 4 small bowls and divide the melted chocolate mixture equally in the bowls. Add the different coloring elements in the different bowls. Add them gradually, in very small quantities: the coloration power depends of the product you are using and the color and change very quickly.
3. Take a MiiRO ice-cream straight out the freezer and dip in the yellow turmeric chocolate. Hold it straight for a couple of seconds until the chocolate coating hardens. Put in fridge for 5 minutes to cool down, and repeat the process with an other color layer.

To check out some of our other dairy-free recipes, click here

Recipes
31.03.18

MiiRO CARROT CAKE EASTER EGGS

CARROT CAKE EASTER EGGS
Serve: 6-8 small eggs
Preparation time: 10 minutes

Ingredients:
• Medjool dates: 4
• Dry apricots: 6
• Cashew: 1/4 cup
• Grated carrot: 1/3 cup (about 1 carrot)
• Oats: 1/4 cup
• Cinnamon: 1/4 tsp
• Nutmeg: 1/6 tsp
• Ginger: 1/6 tsp
• Vanilla extract: 1/4 tsp
• One Hazelnut MiiRO ice-cream

Directions:
1. Mix all the ingredients except the MiiRO ice-cream in a food processor (or a high speed blender) until a dough starts to form. The dough might be a little sticky but smooth enough to be shaped.
2. Divide the dough in about 6-8 balls. Roll in your hands to form little eggs. Place in freezer while you prepare the chocolate sauce.
3. Take the MiiRO ice-cream and remove the top chocolate shell using a sharp knife. Let sit the ice-cream at room temperature to allow the ice-cream to soften.
4. Melt the removed chocolate shell piece in a double boiler.
5. Remove the eggs from freezer and drizzle with the chocolate sauce.
6. Place the eggs in the ice-cream boat and serve.

To find out more about our 'Chocolate Hazelnut' MiiRO, head over and read all about it here

Recipes
29.03.18

MiiRO EASTER NESTS

CHOCOLATE EASTER NESTS
Serve: 3 nests / 9 eggs
Preparation time: 40 minutes
Total time: about 1 hour

For the chocolate eggs:

Chocolate shell:
• Dark chocolate: 60g
• Coconut oil: 1 tsp

Caramel:
• Medjool dates: 5
• Water: 4 tbsp
• Coconut buter: 1 tsp
• Vanilla extract: 1/4 tsp
• Pinch of salt

Ice-cream:
• Ice-cream from One salted caramel MiiRO

For the nests
• Chocolate from One salted caramel MiiRO
• Coconut oil: 1 tsp
• Desiccated coconut: 3/4 cup

Directions:
Prepare the chocolate eggs:
1. Melt the dark chocolate with the coconut oil in a double boiler.
2. Keep about one quarter of the melted chocolate for later and pour the remaining in small eggs
moulds. Jiggle to well spread the chocolate to totally cover the moulds. Then, turn the moulds face down to remove the surplus of chocolate and place in freezer to harden while you prepare the caramel.
3. Prepare the caramel by blending together all the caramel ingredients until smooth. Set aside. 4. Take the MiiRO ice-cream and remove the chocolate shell using a sharp knife. Set the chocolate shell aside for later use in the nests. Pour the ice-cream in a bowl and stir using a
fork to soften.
5. Take the egg moulds off the freezer. Pour one teaspoon of caramel in each eggs and jiggle to
spread. Add one teaspoon of ice-cream on top of the caramel layer. Place again in freezer for
10 minutes.
6. Then, add a layer of the remaining melted chocolate on top of the harden ice-cream layer to
seal the eggs. Place back in freezer for 10 minutes.

Prepare the chocolate nests:
1. Melt the MiiRO chocolate shell with the coconut oil in a double boiler.
2. Pour the desiccated coconut in the melted chocolate and mix until well coated.
3. Line three muffin moulds with plastic foil. Put in the chocolate coconut mixture and press
using the back of a spoon to form the nests.
4. Place in freezer to harden for 10 minutes.

Assembly:
1. Remove the eggs from the freezer. Gently tap the moulds on a flat surface, face down, to remove the chocolate eggs. If it does not come that way, gently press on the moulds with your fingers to push off the eggs.
2. Remove the muffin moulds from the freezer and take off the nests.
3. Place the chocolate eggs in the nests and serve!

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here