MiiRO latest




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

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

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
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.


KCALS: 224
CARBS: 26g
FATS: 11g
SUGAR: 20g

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



Serve: 1
Preparation time: 20 minutes

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

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



Serve: 2
Preparation time: 25 minutes

• 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

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




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

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
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.

Per portion (1 tarte tatin with half a MiiRO)

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

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




Serve: 6-8 tortillas
Preparation time: 15 minutes

• 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

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




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

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! :)


KCALS: 113
CARBS: 14.7g
FATS: 4.2g
SODIUM: 2.7g





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

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

For topping:
• One Peanut Butter MiiRO popsicle

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
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.


KCALS: 279
CARBS: 29g
FATS: 11g
SUGAR: 32g

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



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
• Peanut butter to drizzle • Raw cacao nibs
• Hemp seeds

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




Serve: 1 big bowl / 2 small bowls Preparation time: 10 minutes

Cacoa ingredients:
• Frozen banana : 2
• Almond milk : 1/3 cup
• Peanut butter : 1 tbsp
• Raw cacao powder : 2 tbsp • Cinnamon : 1/4 tsp
• Spirulina powder : 1/4 tsp
For topping:
• One MiiRO popsicle
• Fresh berries, sliced banana, fruits ...
• Chia seeds
• Hemp seeds
• Peanut butter / chocolate sauce to drizzle

1. Combine bananas, almond milk, peanut butter and cinnamon in a blender. Blend until completely smooth (no banana chunks remaining). Add a dash of liquid if too thick.
2. Add the cacao powder and spirulina and blend quickly to combine.
3. Transfer to a bowl and top with a MiiRO popsicle cut in large pieces and your desired topping elements (fresh fruits, seeds, nuts, granola, chocolate sauce, nut butter work well ...). Enjoy!




Crust ingredients:
• Date paste : 60g
• Buckwheat groats : 1/8 cup (17g) • Pecan nuts : 1/8 cup (22g)
• Raw cacao powder : 1 tsp
• Cacano nibs : 1 tsp
• Vanilla extract : 1/2 tsp
• Pinch of salt

Filling ingredients:
• Cashews, soaked overnight : 1 cup
• Ripe banana : 1 cup (about 1 banana)
• Lemon juice : 1 tsp
• Yacon syrup : 2 tbsp (can be substituted by agave or maple syrup) • Almond milk : 1/3 cup
• Vanilla extract : 1 tsp
• Pinch of salt
• Lucuma powder (optional) : 1/8 tsp
• Lecithin : 1 tbsp
• Melted coconut oil : 1/4 cup
Chocolate coating ingredients:
• Raw cocoa powder : 1/2 cup • Cocoa butter : 1/4 cup
• Coconut oil : 1/4 cup
• Maple syrup : 1 tbsp

• One salted caramel MiiRO popsicle

Prepare the crust :
1. In a high speed blender, quickly blend half of the date paste with all the other crust ingredients except cacao nibs until roughly combined. Add the remaining date paste and blend until you obtain a paste that sticks together, scraping down the sides when needed. Add the cacao nibs and quickly blend to break and incorporate them. (Note: if you do not find date paste, you can make your own by simply blending pitted Medjool dates. If they are too dry, soak them in hot water before blending).
2. Grease the edges of your cheesecake mould with coconut oil and line the bottom with parchment paper. You can either use a simple ring mold or a removable bottom pan, the second will make it easier to remove the cheesecake.
3. Press the crust mixture evenly into the bottom of the mould and set aside in fridge while you prepare the filling.

Prepare the filling :
1. Blend all the filling ingredients together except the coconut oil and lecithin until very smooth. Gradually add the melted coconut oil and the lecithin and blend again until perfectly combined.
2. Remove the mould from fridge and pour the filling over the base. Tap on counter to remove air bubbles and to spread the mixture evenly. Set aside in fridge for at least 2 hours.

• The lucuma powder is optional in this recipe but brings a pleasant caramel taste.
• The yacon syrup is a good option in this recipe because of its caramel sticky texture and taste,
but you can substitute by maple syrup or agave nectar.
• Lecithin is also optional but recommended: it is an emulsifier that helps the mixture to hold and
prevent oil and liquid to separate.

Prepare the chocolate coating and dress :
1. Gently melt the cocoa butter and the coconut oil in a double boiler. Remove from heat and mix in the maple syrup and cocoa powder until perfectly combined.
2. Cut the tip of the MiiRO popsicle using a blade preliminarily heated by immersing in hot water. Heat the edge of the MiiRO popsicle using the bottom of a hot saucepan to lightly melt the chocolate coating and directly place on the top of the cheesecake.
3. Drizzle the chocolate sauce over the frozen cheesecake using a piping bag. Allow to harden at room temperature to avoid violent temperature changes.



5 servings Mould dimensions: 6"x3"x2"
Preparation time: 1 hour

Total time: 3 hours Cookie base:
• 3 tbsp white rice flour
• 2 tbsp hazelnut butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• a pinch of salt Genoise:
• 1/4 cup whole rice flour
• 1/6 cup buckwheat flour
• 1 tbsp desiccated coconut
• 1 tsp arrow-root
• 1 tbsp coconut sugar
• 1 tbsp raw cacao powder
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup almond milk
• 1 tbsp melted coconut oil
• 1 tsp apple cider

Coconut cream filling:
• 1 can of full fat coconut milk (chilled in fridge overnight)
• 1/3 cup soy cream
• 1/2 tsp agar-agar powder

• 5 MiiRO popsicles mix flavors
• Roasted hazelnuts
• Dark chocolate shavings

Directions: For the cookie :
1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. Process all ingredients in a food processor or blender until the mixture begins to form a dough. Adjust the quantity of flour and/or maple syrup to reach a smooth shapable texture. With your hand, form a sausage shape with the dough and briefly flatten with your hands. Place the dough between two sheets of parchment paper and use a rolling pin to flatten into an 1/5" thickness. Use a knife to cut out the shape of the bottom of your yule log mould (a rectangle of dimensions 6"x3").
3. Transfer those onto the prepared cookie sheet and bake for about 8 minutes.

Prepare the genoise :
1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. Mix all the dry ingredients in a big bowl until combined, to well spread the baking powder.
3. In an other bowl, mix the wet ingredients.
4. Stir the wet mixture in the dry one, and mix vigorously using a whisk until everything is well combined.
5. Spread the mixture on the lined cookie sheet, on a 0.6" thick rectangle larger than the mould.
6. Bake for about 15 minutes, checking often. The genoise is baked when the inserted blade of a knife comes out clean.
7. Allow to cool down on a rack while you prepare the filling.

Prepare the coconut cream filling :
1. Store your the bowl and the whisk of your food processor in fridge.
2. Start by preparing a coconut whipped cream. Open the coconut can that have chilled in your fridge overnight and collect the thick cream that has formed on the top.
3. Place the thick coconut cream in your food processor bowl and whisk on highest speed. The cream will gradually thicken and inflate. When you reach the good whipped cream consistency, stop whisking and store the bowl with whipped cream in fridge while you prepare the other elements.
4. In a sauce pan, mix the agar-agar with soy cream on medium heat, using a whisk to avoid clumps to form. Increase the temperature until it starts boiling (agar-agar needs to boil to activate). Reduce on low heat and cook 3 minutes.
5. Remove from heat, and allow to cool down for about 5 minutes. Then, incorporate the whipped cream using a spatula.
6. Put the preparation in a piping bag.

Assembly :
1. Prepare a tank of very hot water and put the blade of a large knife in.
2. Take 5 MiiRO ice creams and remove the packaging.
3. Place on a clean cutting board. Using the heated blade, cut the MiiRO ice creams at a distance of 1.5" from the top. Do not try to force: the blade should not work, by placing the hot blade on the ice-cream, along the desired cutting line, the chocolate should quickly melt and the ice-cream will separate in two clear parts. Make it for the 5 MiiRO ice-creams.
4. Take the mould and cover the bottom with coconut filling. Then, place the MiiRO ice-creams, top of the ice-creams facing the bottom of the mould, in the length direction (the 5 popsicles should be placed against each other). 5. Cover the popsicles with the remaining coconut cream, filling all the corners and spaces between the popsicles and the mould.
6. Store in freezer for at least 2 hours.
7. Prepare the crust: in the genoise, cut the shape of your mould. You can use the cookie as a pattern to have exactly the same shape.
8. Assemble the cookie and the genoise. You can use a point of melted chocolate to fix them.
9. Remove the mould from freezer and unmold the log. Place on the assembled base.
10. Finish by decorating your log with roasted hazelnuts, chocolate shavings, desiccated coconut or anything you want.


If you're feeling super inspired today recreare this for your Christmas dessert, click here to get MiiRO delivered to your doorstep at a click!



2 servings / 4 cookies Baking time : 20 minutes

Dry ingredients:
• Buckwheat flour : 1/4 cup
• Coconut flour : 1/4 cup
• Baking powder : 1 tsp
• Cinnamon : 1/4 tsp
• Ginger : 1/4 tsp
• Pinch of salt

Wet ingredients:
• Melted coconut oil : 2 tbsp
• Almond butter : 1/4 cup
• Coconut syrup : 2 tbsp
• Flax egg : 1 (1 tbsp ground flax seeds + 3 tbsp water)
• Vanilla extract : 1 tsp

Chocolate sauce ingredients:
• Raw cocoa powder : 1/4 cup
• Coconut oil : 1/4 cup
• Maple syrup : 1 tbsp

• Roasted hazelnuts (optional)
• One Salted Caramel MiiRO popsicle


Prepare the cookie dough :
1. Heat the oven at 350F (180°C).
2. Prepare the flax egg by mixing 1 tbsp of ground flaxseeds with 3 tbsp of lukewarm water. Stir well and sit while preparing the rest.
3. Mix all the remaining wet ingredients and stir well. Add the flax egg in the wet mixture, and mix well until fully combined.
4. Prepare the dry mixture by mixing all the dry ingredients in a large bowl.
5. Pour the wet mixture over the dry one and mix well using a wooden spatula or your hands until everything is combined and you obtain an homogeneous dough.
6. Line your baking sheet with parchment paper. Separate the dough into four equal parts. Form balls by rolling in your hands and shape the cookies on the baking sheet with your hands.
7. Bake in oven for about 10 minutes. When finished, let cool down at room temperature.

Prepare the chocolate coating and assembly :
1. Gently melt the coconut oil in a double boiler. Remove from heat and mix in the maple syrup and cocoa powder until perfectly combined.
2. Form the cookie sandwiches by putting a salted caramel MiiRO popsicle between two cookies. Dip one end of the cookie sandwich in the chocolate sauce and sprinkle with crushed roasted hazelnuts and allow to cool down and solidify.