Posts in Divine Desserts

School Holiday Fun @ Wise Cicada – Make Your Own Banana Bites

April 15th, 2017 Posted by Divine Desserts, Events, Kid's School Holiday Fun @ Wise Cicada No Comment yet

chocolate_dipped_frozen_bananas

Make Your Own Chocolate Coated Banana Bites
with Wise Cicada Raw Chef Azusa

Weds 26 April – 10-11.30 am @ Wise Cicada – Cost $4

To Book Email shelley@wisecicada.co.nz

Dipping bananas in organic vegan chocolate! Who wouldn’t want to do that!
Lots of exciting organic topping options will be available.
Join us for sweet-treat-making fun with Chef Azusa.

azusa 2

Kid’s School Holiday Fun – Make a ‘Raspberry Bliss Cup’ with Wise Cicada Raw Chef Azusa Thurs 20 April – 10am -11.30am

April 15th, 2017 Posted by Divine Desserts, Events, Kid's School Holiday Fun @ Wise Cicada No Comment yet

cups

Make a ‘Raspberry Bliss Cup’ with Wise Cicada Raw Chef Azusa
Thurs 20 April – 10am -11.30am @ Wise Cicada

Our chef Azusa will guide your child as they put together two Raspberry Chia Bliss Cups (a favourite from our raw cake cabinet). They will take home one for themselves and one to share. $5 Material Fee Email shelley@wisecicada.co.nz to book

Please Note: Here is the Recipe – It contains Peanut Butter – If you want us to switch to a cashew or almond butter for all attending please let us know – we will do so happily. It may just increase the material fee a little.

Raspberry Bliss Cups – Simple to Make and Delicious!

Ingredients:
Organic Vegan Chocolate ( We Like Lubeca)
Organic Peanut Butter
3 Tbsp White Chia Seeds
1.5 Cup Lemon Juice
3 Cups Frozen Organic Raspberries

Melt chocolate gently and pour into small cupcake or chocolate moulds, allow to set and release from moulds.

Spoon a little organic peanut butter into the base of each chocolate vessel.

Create a raspberry chia jam by blending the defrosted berries, lemon juice and chia. Leave to set for at least an hour. If the texture is too runny, add more chia seeds.

Spoon chia raspberry jam into the moulds and garnish with seasonal fruit.

Enjoy!

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Almond Butter Banana Fudge Ice Cream

April 12th, 2017 Posted by Divine Desserts, Recipes No Comment yet

Almond-Butter-Icecream

Ingredients:

Fudge
3/4 cup coconut flour
1/4 cup cacao powder
1/2 cup date paste
1 tsp vanilla
1 tsp salt

Ice Cream
6-8 bananas
1 cup almond butter
1 Tbsp psyllium husks
1/3 cup date paste
1 tsp vanilla
1 tsp salt
1 cup hazelnut milk

Method:

1. Process all fudge chunk ingredients in a food processor until the mixture firms up into a consistency resembling brownie chunks. Put into a container.

2. Blend all ice cream ingredients in a blender until completely smooth. layer it on top of the brownie ‘crumbs’ in your container. Gently fold together with a spatula.

3. Option: make another batch and layer in the same way into your container.

4. Freeze for 4-5 hours until set.

Raspberry Bliss Cups – Recipe from Our Chef’s Diary

March 24th, 2017 Posted by Divine Desserts, Go Organic, Recipes 2 comments

cups 2

Raspberry Bliss Cups – Simple to Make and Delicious!

Ingredients:
Organic Vegan Chocolate ( We Like Lubeca)
Organic Peanut Butter
3 Tbsp White Chia Seeds
1.5 Cup Lemon Juice
3 Cups Frozen Organic Raspberries

Melt chocolate gently and pour into small cupcake or chocolate moulds, allow to set and release from moulds.

Spoon a little organic peanut butter into the base of each chocolate vessel.

Create a raspberry chia jam by blending the defrosted berries, lemon juice and chia. Leave to set for at least an hour. If the texture is too runny, add more chia seeds.

Spoon chia raspberry jam into the moulds and garnish with seasonal fruit.

Enjoy!

New – Pana Chocolate – The Recipes – A Luscious ‘Must Have’ Book for Every Foodie

February 21st, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes, The Latest & Greatest No Comment yet

pana book
PANA CHOCOLATE – The Recipes  – Hard Cover – 191 pages – Isbn 9781743792544 – $49

Raw – Organic – Handmade – Vegan                            Purchase Title Here

Pana Chocolate, The Recipes will show you how to make delicious dishes using raw, organic ingredients that are free from dairy, gluten and refined sugar. With more than 60 recipes from Pana Chocolate, this book covers everything from chocolate fillings, plated desserts and kids’ treats, to breakfast, healthy snacks and treats for special occasions. Your insides, and the earth, will thank you.

pan book

New Almond & Chocolate Raw, Vegan Cake Recipe from Wise Cicada’s Raw Kitchen

February 10th, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes No Comment yet

Chocolate-Almond-Cake

Certified Organic Ingredients

New in our organic raw cake cabinet, this one has a light, delicate, mousse texture. Sweet & delicious!

Base: 1 1/2 cup cashews, 1 cup desiccated coconut, 1 Tbsp vanilla extract, 1/2 tsp salt, 3 Tbsp raw cacao powder, 4 Tbsp date paste

Filling: 3/4 cup rice syrup, 2 1/2 cups cashews (soaked for 2 hours), 1/2 cup date paste, 3/4 cup almond butter, 1 cup almond milk, 1 Tbsp vanilla extract, 1/4 cup cacao butter, pinch of sea salt, 2 Tbsp raw cacao powder

Method

Base: Blend cashews in a food processor until it takes on a flour-like texture. Then add all other ingredients, blend and press into a spring form tin evenly. Chill whilst you blend your filling.

Filling: Blend together soaked cashews, date paste, rice syrup, almond milk, vanilla, and salt in food processor until smooth and creamy. Then add the almond butter, cacao butter and blend until combined. Pour mixture into tin form (leaving aside one cup of mixture for the chocolate contrast). Back in the blender add 2 Tbsp raw cacao powder into the remaining mixture and blend to combine. To make the chocolate swirl, gently and slowly pour the chocolate mixture on top of the almond layer from a small height. Then use a spoon or a skewer to create a swirled effect. Freeze the cake overnight, then defrost and decorate to serve. ENJOY

Raw Raspberry & White Chocolate ‘Cheeze’ Cake Slice – Wise Cicada Style

February 8th, 2017 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes 2 comments

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Organic – Vegan – Refined Sugar Free – Gluten Free

Yield: 20 – Preparation Time: 1 hour, 15 mins

Ingredients
Base:
2 cups cashews, 1/4 cup date paste, 1 tsp vanilla extract, 1 cup desiccated coconut, 2 Tbsp cacao butter, pinch of salt.

White Chocolate Filling:
3 cups cashews (soaked), 1 cup coconut cream, 1 cup of your choice of agave/rice syrup or coconut nectar, 1/2 tsp salt, 1/3 cup lemon juice, 1 tsp vanilla extract, 3 Tbsp lecithin, 1 1/4 cup cacao butter, 1 cup raspberries (defrosted & drained).

Raspberry Topping:
1 cup raspberries (defrosted & drained), 1/2 cup of your choice of sweetener (agave/rice syrup/coconut nectar), 1/4 cup cacao butter, 2 Tbsp psyllium husks

Method:
Base: Pulse cashews in food processor until crumbed, then add remaining ingredients and pulse until all is mixed and comes together. Press into a square tin and chill while making the filling.

Filling: Place cashews, coconut cream, sweetener, salt, vanilla and lemon juice in a blender and process until completely smooth. Then add the lecithin and cacao butter and blend until completely smooth and lecithin has dissolved. Pour into tin and let it sit for a few minutes until it starts to thicken – then carefully place raspberrries throughout the mixture. Chill until set before adding the topping.

Topping: Blend raspberries and syrup until smooth, then add cacao butter and lecithin and mix on high until completely blended and as smooth as possible. Pour mixture on top of the white chocolate layer and freeze.

Defrost and cut into rectangles, garnish and enjoy.

Organic, Vegan, Raw Catering @ Wise Cicada

November 25th, 2016 Posted by A Plant Based Lifestyle, Divine Desserts, Go Organic No Comment yet

whole-cake-order

CATERING – We can cater for your raw organic vegan cake needs any time: This is what our last customer said:

“Just a quick message to say thank you so much for the beautiful Banoffee Cheesecake I ordered for my birthday.

All of my guests adored it and I went home with only ONE piece left – that’s a brilliant testament to how delicious it is!”” (from Rebekkah 23 Nov)

Thanks Rebekkah – We are glad you enjoyed – Wishing you a very Happy Birthday!

Give us a call to discuss options and prices 09 529 9529

Wise Cicada Raw, Vegan Tiramisu

November 2nd, 2016 Posted by A Plant Based Lifestyle, Divine Desserts, Recipes No Comment yet

tiramasu1

Raw, Vegan Tiramisu

Base:
Ingredients, 1 cup organic almonds, 1/3 cup organic date paste, ½ tsp vanilla extract, 3 Tbsp organic espresso coffee, pinch of sea salt, 5 Tbsp organic coconut oil, 3 Tbsp coconut milk.
Method: Process the dry almonds  until the texture is like flour, then add the remaining ingredients and blend until combined. Press into the base of your mould/tin form evenly and chill to set. (The mixture should be sticky and slightly wet.)

Chocolate Layer:

Ingredients: ¾ cup organic cashews (soaked), 5 Tbsp organic agave or organic coconut nectar, 1 tsp lucuma powder, 4 Tbsp organic cacao powder, 1/3 cup coconut milk, 4 Tbsp organic espresso coffee, 1 tsp vanilla extract, 3 Tbsp organic cacao paste, 1 ½ Tbsp organic coconut oil
Method: Blend everything in blender until velvety smooth and creamy, then pour this layer on top of the chilled base. Freeze until completely set.

Creamy Layer:

Ingredients: 1 cup organic cashews (soaked), ¼ cup coconut milk, 4 Tbsp organic agave or coconut nectar, ½ tsp vanilla extract, ¼ cup organic coconut oil, pinch of salt, 1 Tbsp GMO free lecithin, 1/3 cup organic coconut cream.

Method: Blend everything in your blender until completely smooth and creamy, then pour this white layer on top of your previously set chocolate layer. Freeze until set. Defrost to serve and enjoy.

Makes 6
www.wisecicada.co.nz