Made from whole dried wild berries, Biokia’s berry powders contain no added ingredients. One hundred grams of berry powder equals approximately one kilogram of berries, offering the health effects of berries in a highly condensed form.
Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Banana (1 - frozen, organic)
Blueberry powder (1 tbsp)
Coconut oil (1 tbsp - melted)
1) In a blender, blend cashews with banana until it forms a very smooth paste.
2) Add the blueberry powder, coconut oil and mix until combined.
3) Spoon into two small serving dish, if you wish a thicker consistency you can let mousse set up in the fridge for 30 minutes.
Serves 4:
Mango (300g)
Maple Syrup (1tbsp or muscovado sugar)
Soy Whip Soyatoo (300ml)
1) Peal the mango and place the pulp in a food processor with the maple syrup, blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the mango mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.
Serves 2:
Pumpkin purée (250g)
Muscovado sugar (2 tbsp)
Cinnamon (1 tbsp)
Silken Tofu (100g)
1) In a saucepan combine the pumpkin, sugar and cinnamon and simmer about 15 minutes. Leave to cool.
2) In a food processor, combine pumpkin and tofu. Process until combined, about 30 seconds.
3) Transfer mousse to a serving container, cover and refrigerate for at least 2 hours.
Serves 4:
Strawberries (125g)
Maple Syrup (1tbsp)
Soy Whip Soyatoo (200ml)
1) Place the strawberries in a food processor with the maple syrup and blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the strawberry mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.
Serves 2:
Vegan Dark Chocolate (50g)
Non hydrogenated margarine (1tsp)
Soy Whip Soyatoo (200ml)
1) Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the margarine and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.
