MiiRO latest




Serve: 1 cup of granola/ 1 serving
Preparation time: 10 minutes
Baking time: 0 minutes

Berry Breakfast ingredients:
• ¼ cup of raspberries
• ½ cup almond yoghurt
• 1 cup berry muesli
• 1 Salted Caramel MiiRO Ice Cream

Caramel Sauce ingredients:
• ½ cup of dates
• ¼ tsp pink Himalayan rock salt

1. In a medium jar, layer the smashed raspberries with almond yoghurt and berry muesli
2. Blend the dates and pink salt until gooey. Add to jar.
3. Top with MiiRO Ice Cream and fruit





Serve: 2 cups granola / 2 servings
Preparation time: 5 minutes
Baking time: 20 minutes

Granola ingredients:
• 1/2 cup rolled oats (gluten free)
• 1/3 cup puffed quinoa
• 1/4 cup shredded coconut
• 1 tbsp maple syrup
• 1 tbsp coconut oil
• 1/4 tsp cardamom powder
• 1/4 tsp vanilla extract

For topping:
• One MiiRO popsicle of your choice
• Fresh mango, kiwi and clementine, or fruits of your choice
• Coconut yogurt (optional)

1. Preheat your oven at 300°F and line a baking tray with baking paper.
2. In a large bowl, combine the oats, puffed quinoa, shredded coconut and cardamom and mix.
3. In a small bowl, combine the maple syrup, melted coconut oil and vanilla extract.
4. Pour the wet mixture over the dry one in the large bowl. Mix using a spatula until all the the
oats are well coated.
5. Spread the granola in an even layer on the baking tray.
6. Bake for 20 minutes, stirring half way using a spatula. The granola is baked when golden.
7. Remove from the oven and allow to cool down at least 10 minutes before serving.
8. Take a MiiRO popsicle and separate the ice-cream from the chocolate shell. Stir the ice-cram
using a fork to soften.
9. In a medium jar, layer the granola, ice-cream from the MiiRO, fresh fruits and coconut yogurt.
Top with fruits and pieces of MiiRO chocolate shell




Ready for a lot of chocolate love? Here we go:


2 frozen bananas (in chunks)

1/2 Chocolate & Hazelnut MiiRO ice cream

1 tbsp cacao powder

1 tbsp peanut butter

150-200ml hazelnut milk.

Toppings: banana stars, raw cacao and maca granola, dessicated coconut, cacao nibs, peanut butter, and other 1/2 of MiiRO ice cream (if you wondered were that one had gone!)


1. Place all smoothie ingredients in blender and process until smooth and creamy...

2. Use toppings as you please to create a smoothie that goes with your mood of the day

3. Grab your spoon.... TUCK IN!



Get creative with MiiRO and take the decadence to the next level for your guests.... or just yourself! Here are 3 inspirations to get you started...

Make: 20
Preparation time: 10 minutes Total time: 40 minutes

• 1/4 cup date paste
• 1/2 cup almonds
• 1/4 cup shredded coconut
• 1 tbsp hemp seeds (optional) • 1 tsp raw cacao powder
• 1 tsp coconut butter (optional) • 1 tsp vanilla extract
• Pinch of sea salt

• Shredded coconut
• Raw cocoa powder
• Cacao nibs
• Coating of your choice: dried fruits, chopped nuts, chia seeds ...

Prepare the bliss balls
1. Blend all the ingredients in a high speed blender until a compact dough ball forms.
2. Line a plate with baking paper. Using your hands, form balls of dough of different sizes, and
place them on the lined plate.
3. Set in fridge for 10 minutes to allow the balls to harden and keep their shape.
4. Meanwhile, prepare your coatings in flat plates.
5. Remove the balls from fridge and coat them with the coatings of your choice. Place the balls
back on the lined plate and return in fridge for at least 20 minutes.

Make: 1 medium bowl
Preparation time: 15 minutes

• 1/4 cup corn kernels • 1 tbsp coconut oil
• 1/2 cup coconut oil • 1/2 cup maple syrup • 1/2 tsp cinnamon

Prepare the popcorns
1. Preheat oven at 350°F (180°C).
2. Pour the coconut oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium,
add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly
3. Once all the kernels have popped, remove the pan from heat and allow the popcorns to cool down while you prepare the caramel.

Prepare the caramel
1. In a saucepan over medium heat, combine coconut oil and maple syrup. Whisk as all ingredients combine together. Bring to a boil and cook for 3-4 minutes, whisking constantly to prevent to burn.
Prepare the caramel popcorn
2. Place your popcorn in a ovenproof dish. Sprinkle the cinnamon powder and roughly shake to spread.
3. Pour the caramel sauce over the popcorns and gently stir to perfectly coat the popcorns.
4. Bake for 6-8 minutes, until the tops are just beginning to turn a darker caramel color.
5. Allow the popcorn to cool completely so that the caramel crystallizes, and Enjoy!

Make: 1 small bowl Preparation time: 5 minutes

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

1. Prepare the chocolate sauce: 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. All to cool down a few minutes so that the sauce will thicken.
3. Dip the fruits of your choice in the sauce, place on a lined plate and let cool down for the
chocolate to harden.

Don't forget to tag us in your photos on instagram if you make our recipes or develop your own MiiRO creations! We'd love to see them. @miiro_ice_cream



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:


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



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?



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.


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



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! 



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

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

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
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
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
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.



Serve: 1
Preparation time: 30 minutes

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

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



Serve: 6-8 small eggs
Preparation time: 10 minutes

• 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

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



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

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

• 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

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.

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




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