MiiRO latest

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

Recipes
16.03.18

MiiRO APPLE MILLE-FEUILLE

APPLE MILLE-FEUILLE

Serve: 1
Dehydration time: 10 hours
Preparation time: 10 minutes

Ingredients:
• 1 apple
• 1/2 tsp cinnamon
• 1 tsp maple syrup
• Maple syrup (optional)
• Granola or biscuit of your choice
• One Salted Caramel MiiRO popsicle

Directions:
1. Thinly slice an apple using a mandolin or a knife.
2. Mix the cinnamon and maple syrup in a plate and soak the apple slices in. Allow to marinate
for about 20 minutes.
3. Place the slices on a non-sticky dehydrator sheet and dehydrate overnight or during about 10
hours at 115F. (If you do not have dehydrator you can directly find dehydrated apple slices in
shop).
4. Prepare the ice-cream: open a MiiRO popsicle using a knife, separate the ice-cream and the
chocolate shell and set aside.
5. Assemble your apple mille-feuile: in a plate, layer one slice of apple, one scoop of ice-cream,
chunks of biscuits or granola and chocolate shell. Once assembled, pour a spoon of maple syrup on top if desired and sprinkle some more cinnamon.


NUTRITIONAL INFO

KCALS: 224
CARBS: 26g
FATS: 11g
PROTEIN:2g
SODIUM: 57g
SUGAR: 20g

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

Recipes
12.03.18

MiiRO PEAR BELLE HELENE

Serve: 1
Preparation time: 20 minutes

Ingredients:
• 1 pear
• 1 cup water
• 1/4 cup coconut sugar
• 1 tbsp lemon juice
• 1 tsp coconut oil
• One Hazelnut MiiRO popsicle

Directions:
1. Peal the pear and set aside.
2. Put the water in a sauce pan. Mix in the sugar and lemon juice and bring to a boil.
3. Place the pear in the boiling syrup for about 15 minutes, depending of the ripeness of the pear
(the pear is cooked when you can easily put a knife blade in).
4. Remove the pear from the syrup, drain and allow to cool down.
5. Prepare the chocolate sauce: take a MiiRO popsicle and separate the chocolate shell and the
ice-cream. Set the ice-cream aside in fridge.
6. Melt the chocolate shell in a double boiler with the coconut oil. Remove from heat and allow to
cool down for 5 minutes.
7. Place the pear in a little plate, scoop some ice-cream and pour the chocolate sauce over.

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

Recipes
14.02.18

MiiRO CHOCOLATE FONDANT

CHOCOLATE FONDANT 
Serve: 2
Preparation time: 25 minutes

Ingredients:
• 1/4 cup almond milk
• 1/2 tsp apple cider vinegar
• 1/4 tsp vanilla extract
• 2 tbsp coconut oil
• 1/2 cup gluten free flour mix
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1 tbsp cacao powder
• 1 tbsp ground flaxseed
• A pinch of salt
• One Salted Caramel MiiRO popsicle
• Red berries coulis

Directions:
1. Preheat the oven at 350F and grease two muffin/pudding moulds.
2. In a sauce pan, mix the almond milk, apple cider, vanilla and coconut oil. Put on low heat to
melt and combine. Remove from heat.
3. In a bowl, combine the flour, baking powder, coconut sugar, cacao powder, flax meal and salt.
Add in the wet mixture, and stir well using a spatula until a smooth batter forms.
4. Take a salted caramel MiiRO popsicle and separate the chocolate shell and the ice-cream.
5. Put the ice-cream in a bowl and sit at room temperature to soften.
6. Fill each of the moulds half way up with the batter. Then place pieces of MiiRO chocolate shell
in the middle. Pour over the remaining batter to completely cover the chocolate.
7. Bake in the oven for about 10 minutes.
8. Assembly: stir the ice-cream using a fork until liquid. Pour a spoon of the melted ice-cream in
the center of a plate. Place one fresh from the oven fondant in the center, sprinkle some cocoa powder and a spoon of red berries coulis.

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

Recipes
12.02.18

MiiRO TARTE TATIN

HEALTHY TARTE TATIN

Serve: 2 servings
Preparation time: 15 minutes Baking time: 25 minutes

Crust ingredients:
• 1/3 cup puffed quinoa
• 1 tsp coconut butter (or coconut oil)
• 2 tsp rice syrup

Filling ingredients:
• 1 apple
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon powder
• 1 tsp coconut oil
• 1 tsp maple syrup

For topping:
• One Salted Caramel MiiRO popsicle

Directions:
1. Prepare the crust: in a bowl, combine the puffed quinoa, melted coconut butter and rice syrup. Toss using a spatula until all the quinoa is well coated and form a sticky mixture.
2. Using your hands or a spatula, forms circles the size of the tatin on baking paper. Using the bottom of a flat container, flatten the circles to get an even layer. Freeze while you prepare the filling.
3. Preheat your oven at 350°F.
4. Peel and cut the apple in thin quarters. In a bowl, combine the apple quarters with the vanilla
extract and cinnamon. Toss to evenly coat the apple.
5. Melt the coconut oil and mix with the maple syrup. Divide the mixture in two and spread in the
bottom of two muffin moulds.
6. Arrange the apple quarters in the muffin moulds, trying not to leave empty spaces. They must
be very tight.
7. Cover the moulds with baking paper and bake for 25 minutes, until the apples are well golden.
8. Remove from the oven and allow to cool down at least 20 minutes before removing from the
molds.
9. Assemble the tarte Tatin: remove the crusts from the freezer. Put the baked apple piece on
top. Sprinkle some more cinnamon on top.
10. Remove the top chocolate shell of a MiiRO ice-cream. With a spoon, scratch the ice-cream to
form a scoop. Place the ice cream scoop on top of your taste Tatin. You can add some chunks of chocolate shell on top.

NUTRITIONAL INFO
Per portion (1 tarte tatin with half a MiiRO)

KCALS: 220
CARBS: 26g
FATS: 9g
PROTEIN: 2g
SODIUM: 130g
SUGAR: 15g

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

Recipes
12.02.18

MiiRO CHOCOLATE CREPES

MiiRO CHOCOLATE CREPES

Serve: 6-8 tortillas
Preparation time: 15 minutes

Ingredients:
• 2/3 cup buckwheat four
• 1/3 cup almond flour
• 1/3 cup white rice flour
• 1 tbsp baking powder
• 1 tbsp coconut sugar
• 1 tbsp raw cacao powder
• Pinch of salt
• 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
• 1 2/3 cup almond milk
• 1 tbsp neutral oil (coconut oil)
• 2 tsp vanilla exact
• extra oil for the pan

Filling and decoration:
• MiiRO popsicles
• Banana, fruits
• Toasted chocolate chips
• Peanut butter or Caramel sauce

Directions:
1. Mix all the dry ingredients (flours, baking powder, sugar, salt and cacao powder) together in a large bowl.
2. In a separate bowl, prepare the wet mixture. Prepare 2 flax eggs by whisking 2 tbsp of ground flax seeds with 6 tbsp of water and allow to sit for 3 minutes. Add the almond milk, oil and vanilla extract and mix until well combined.
3. Pour the wet mixture onto the dry ingredients and mix using a spatula until you reach a smooth and homogeneous texture. If the batter is too dry and compact, add some extra milk.
4. Coat a non-sticky skillet with some extra oil and put on medium heat.
5. When the skillet is hot, pour in a scoop of the pancake batter and cook until bubbles pop at
the surface (2-3 minutes). At this moment, turn the tortilla in the pan and cook the second side
until brown (1-2 minutes).
6. Serve as tortillas, wrapping some MiiRO popsicles, bananas, coconut chips and drizzle some
peanut butter or chocolate sauce; or can be served as pancakes with maple syrup.

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

Recipes
30.01.18

MiiRO CASHEW GRANOLA

HEALTHY CASHEW GRANOLA

Serve: 2 cups granola / 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

Granola ingredients:
• 1 tbsp chia seeds
• 2 tbsp water
• 1 1/2 cups rolled oats (gluten free)
• 1/6 cup raw cashew
• 1/2 ripe banana
• 2 tsp maple syrup
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1/4 tsp vanilla extract

For topping:
• One hazelnut MiiRO popsicle
• Fresh strawberries or other fruits
• Dehydrated fruits


Directions:
1. Preheat your oven at 300°F and line a baking tray with baking paper.
2. Prepare chia egg by mixing the chia seeds with the water. Leave while you prepare the rest.
3. In a large bowl, combine the oats, chopped cashews, cinnamon and cardamom.
4. In the bowl of a blender, combine banana, chia egg, maple syrup and vanilla extract. Blend
until completely smooth. (If you do not have a blender, you can mash the banana using a fork
and mix in the remaining wet ingredients).
5. Pour the we mixture over the dry oat mixture in the large bowl. Mix using a spatula until all the
the oats are well coated.
6. Spread the granola in an even layer on the baking tray using your hands. Allow large granola
chunks to remain.
7. Bake for a total of 30-40 minutes, depending of your oven, stirring every 10 minutes using a
spatula. The granola is baked when golden.
8. Remove from the oven and allow to cool down at least 10 minutes before serving.
9. Remove the top chocolate shell of a MiiRO ice-cream. Let sit at room temperature for 5
minutes to allow the ice-cream to soften. Sprinkle some granola, add fresh and dehydrated fruits. Can be enjoy with a spoon in the best bowl ever! :)



1 PORTION OF GRANOLA NUTRITIONAL INFO

KCALS: 113
CARBS: 14.7g
FATS: 4.2g
PROTEIN: 3.5g
SODIUM: 2.7g
SUGAR: 3g

 

Recipes
23.01.18

MiiRO BANANA SPLIT

BANANA SPLIT

Serve: 1 or 2 servings
Preparation time: 5 minutes
Baking time: 10 minutes

Ingredients:
• 1 banana
• 2 strawberries
• 1/2 tsp coconut sugar

For topping:
• One Peanut Butter MiiRO popsicle

Directions:
1. Preheat your oven at 350°F on grill mode.
2. Slice the banana lengthways, leaving the skins on. Sprinkle some coconut sugar on.
3. Place the banana on a baking tray and bake for about 10 minutes, until the sugar has
caramelized and the banana well roasted.
4. Remove from the oven and allow to cool down for 10 minutes.
5. Meanwhile, prepare the chocolate sauce: remove the chocolate shell of a MiiRO ice-cream.
With a spoon, scratch the ice-cream to form 4 little scoops and place them in freezer to
harden.
6. Melt the chocolate shell in a double boiler.
7. Assemble your banana split: place the halves banana in a plate. Put the ice-cream scoops on
top, arrange strawberry quarters and spread some chocolate sauce.

NUTRITIONAL INFO:

KCALS: 279
CARBS: 29g
FATS: 11g
PROTEIN: 3g
SODIUM: 253
SUGAR: 32g

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

Recipes
23.01.18

MiiRO PROTEIN SMOOTHIE

PROTEIN SMOOTHIE BOWL
Serve: 1 big / 2 small Preparation time: 10 minutes

Peanut Butter layer:
• 1 1/2 cup steamed then frozen cauliflower
• 1/2 cup almond milk
• 1/4 cup water
• 2 tbsp peanut butter
• 2 scoops plant based protein (I used rice) • 1 tsp vanilla extract

MiiRO layer:
• 1 Peanut Butter MiiRO popsicle
• 1 frozen ripe banana
• 1/4 cup almond milk
Toppings:
• Peanut butter to drizzle • Raw cacao nibs
• Hemp seeds

Directions:
1. Prepare the Peanut Butter layer by blending all the ingredients in a high speed blender until you reach a smooth texture. Gradually add more water if necessary. Set in fridge.
2. Prepare the MiiRO layer by blending the frozen banana with the almond milk until fully combined. Then, add the MiiRO popsicle roughly chopped and pulse a few time to break the pieces without completely blending: some little chocolate chips must remain.
3. Pour alternatively the two preparations in a jar or a tall glass. Top with more peanut butter, cacao nibs, hemp seeds or whatever you want.

Note: This recipe use cauliflower as an alternative for banana as it is lighter, less sugary, but
brings the right consistency when blended. Do not worry, you will not even taste the cauliflower in the smoothie, it has a neutral flavor. Steam the cauliflower before to use will give the smoothie a smoother texture and make it easier to digest. You can also use zucchini or avocado in your smoothies as banana alternative.

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