MiiRO latest

Recipes
06.01.18

MiiRO CACAO SMOOTHIE BOWL

CACAO SMOOTHIE BOWL


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


Directions:
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!

Recipes
02.01.18

MiiRO CHEEEZECAKE

CHEESECAKE


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


Decoration:
• One salted caramel MiiRO popsicle


Directions:
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.


Notes:
• 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.

Recipes
19.12.17

MiiRO FESTIVE LOG

FESTIVE LOG
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

Decoration:
• 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.

Enjoy!

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!

Recipes
13.12.17

MiiRO GINGERBREAD COOKIE SANDWICH

GINGERBREAD COOKIES SANDWICHES
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

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

Directions:

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.

Recipes
05.12.17

MiiRO HOT COCOA RECIPE

HOT COCOA

Serve: 1 Preparation time: 10 minutes

Hot cocoa ingredients:
• Hazelnut milk : 1 cup
• Oat milk : 1 cup
• Water : 1/2 cup
• Cocoa powder : 3 tbsp
• Agave nectar : 2 tbsp
• Vanilla extract : 1 tsp
• Cinnamon : 1/4 tsp
• Nutmeg : 1/8 tsp
• Maca powder (optional) : 1/4 tsp

Decoration:
• One Hazelnut MiiRO popsicle
• Coconut whipped cream
• Vegan marshmallows

Directions: Prepare the hot cocoa:
1. Pour the hazelnut milk, oat milk and water in a sauce pan and bring to a low simmer over medium heat.
2. Add cocoa powder, sweetener, vanilla ans spices and whisk vigorously to combine and avoid clumps to form.
3. Serve warm in a mug with coconut whipped cream, vegan marshmallow and dip your favorite MiiRO ice-cream in.

For the coconut whipped cream (optional):
• 1/2 can full-fat coconut milk
• 1/4 cup powdered sugar (optional)
• 1/2 tsp vanilla extract

Directions:
1. Place your coconut milk can in the fridge overnight in order to allow the cream and the liquid to separate. Never shake the can during all the process.
2. Put the bowl and the whisker of your food processor in the fridge.
3. Open the coconut milk can and scoop the top layer of solid cream that has formed and put in the food processor bowl. Whip on high speed until the cream starts to thicken. Add the powdered sugar according to your preferences, and whip again to combine. The longer you whip, the fluffier the cream will become. When you have the desired texture, you can set the cream in fridge to solidify.

mirro brownie recipe

Recipes
29.11.17

MiiRO BROWNIE SKILLET

BROWNIE

One big skillet / 5 servings
Baking time : 20 minutes

Dry ingredients

  • All purpose flour : 1 cup
  • Coconut flour : 1/2 cup
  • Almond flour : 1/2 cup
  • Coconut sugar : 3 tbsp
  • Baking powder : 1 tbsp
  • Raw unsweetened cocoa powder : 1/3 cup
  • Cinnamon : 1/4 tsp
  • Nutmeg : 1/8 tsp
  • Ginger : 1/8 tsp
  • All spices : 1/8 tsp
  • Pinch of salt
  • Chopped pecan : 1/4 cup
  • Dark chocolate chips : 1/4 cup

Wet ingredients

  • Ripe banana : 1
  • Nut butter : 1/4 cup (almond, peanut …)
  • Pumpkin sauce : 3/4 cup
  • Maple syrup : 3 tbsp
  • Flax egg : 2 (2 tbsp ground flax seeds + 5 tbsp water)
  • Vanilla extract : 1 tsp

Chocolate sauce ingredients

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

Decoration

  • One Peanut Butter MiiRO popsicle

DIRECTIONS

Prepare the brownie

  1. Heat the oven at 350F (180°C). 
  2. Prepare the flax egg by mixing 2 tbsp of ground flaxseeds with 5 tbsp of lukewarm water. Stir well and sit while preparing the rest.
  3. In a medium bowl, mash the ripe banana using a fork. Add in the pumpkin sauce, the nut butter, maple syrup and vanilla extract. Mix well. Note: You can use any nut butter of your choice: almond or cashew give the lightest flavor, but you can use peanut butter for an extra flavor. For the pumpkin sauce you can simply make your own by steaming half a pumpkin and blending with a splash of water.
  4. Pour the flax egg in the wet mixture, and mix well until fully combined.
  5. Prepare the dry mixture by mixing all the dry ingredients except pecan and chocolate chips in a large bowl.
  6. 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.
  7. Add half of the chopped pecans and half the chocolate chunks and mix roughly.
  8. Spread the brownie dough in a ovenproof skillet. Sprinkle the other half of pecan and chocolate.
  9. Bake in oven for about 20 minutes. When finished, let cool down at room temperature a few minutes.

Prepare the chocolate coating and dress

  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. Drizzle the chocolate sauce over the brownie.
  3. Cut your favorite MiiRO popsicle in big pieces and spread on the warm brownie.
  4. Enjoy!

News
14.07.17

YOU CAN NOW SHOP MIIRO ON OCADO.COM

Calling all Ocado shoppers!
You can now get pure decadence delivered to your door with the fruity Ocado vans, so make room in that freezer for happiness.

Click here to start shopping

miiro launch

News
06.03.17

MIIRO set to launch in stores nationally!

We are very happy to announce MiiRO will be launched this week in many stores. After 2 years of research and development, we are very excited but also intimidated to launch and share it with a wider audience in many amazing stores such as Whole Foods Market, Planet Organic or As Nature Intended. We will update our website and social media very soon with a stockists list.

We hope you will love MiiRO as much as we do and we look forward to your feedback.

miiro lunch award

News
21.09.16

MIIRO wins 2016 Innovation Challenge Award

MiiRO wins 2016 Innovation Challenge Award

We are proud to announce that MiiRO was awarded the Silver Innovation Award at Lunch!

Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted over 60 entrants this year. The 16 short-listed finalists, decided by popular vote at the Innovation Challenge gallery on lunch!’s opening day, were invited to pitch their new innovations to a panel of industry judges on Wednesday 21 September.

This year’s five judges included Angelina Harrisson, food and commercial director at Tossed; Martin Hambleton, head of procurement at En Route International; Louise Direito, global senior food & beverage innovation manager at Costa Coffee; Sandy Anderson, senior buyer at Elior; and Neville Moon, owner of The Food Innovation Consultancy, who called lunch! 2016 an “excellent source of inspiration” and “genuine innovation”.