Hopps and Woolf Nut Milk Maker

I was so hyped when Hopps & Woolf contacted me, looking to collaborate – I simply LOVE plant-based milks (can’t even remember when I last drank cow milk) but they’re very expensive, and so as a student, it can be a bit of a squeeze for my budget. That’s why I was thrilled to try out the Hopps & Woolf Milk Maker, since it makes a massive batch (about 1L) of nut milk within just 25 minutes and is SO MUCH cheaper! The cheapest carton-ed milks cost £1.40 per litre and contains only 2% almonds; yet with a Hopps & Woolf Milk Maker, you can make a litre for 50p and it contains 8%! That’s less than half the price but three times the almond content.

Another reason why it’s much better to make your OWN nut milk is that it will contain none of the preservatives, thickeners or sweeteners you find in cartoned nut milk. The Hopps & Woolf Milk Maker gently pasteurises the milk so that it naturally lasts longer – for a week. It’s also very versatile, almond milk may be all the rave at the minute, but with the Hopps & Woolf Milk Maker, you can whip up almost anything which suits your tastebuds! You can use any nuts (such as hazelnut/ cashew nut/ peanut/ coconut), soya, oats, hemp seeds and more. I also like to add dates, cinnamon, vanilla or cacao for a fantastic natural flavour ❤ I share below two of my favourite recipes using the Hopps & Woolf Milk Maker but to find more recipes to inspire your milk making, click here or seach ‘hopps and woolf’ in the side bar or scroll down to the ‘homemade milk’ section of my recipe page.

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CHOCOLATE-ORANGE “JAFFA” ALMOND MILK

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Ingredients:

  • 60g almonds, soaked for 12hrs
  • 6-8tbsp Creative Nature cacao powder {use code MONI10 for 10% discount off entire order}
  • 2-3tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk but the cacao is quite bitter on its own)
  • Juice and zest of 3 medium Organic oranges
  • 1L fresh water

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Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

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STRAWBERRY “CHEESECAKE” CASHEW MILK

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Ingredients:

  • 60g cashew nuts, soaked for 12hrs
  • 15 strawberries, hulled and halved
  • 1-2tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk)
  • 1L fresh water

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Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

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Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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Salted Caramel Chocolate Cheesecake Slices

SALTED CARAMEL CHEESECAKE SLICES


Ingredients For the base:

150g medjool dates, roughly chopped 1tsp almonds, roughly chopped 2tbsp milled flax seeds 1-2tbsp tahini (Add more if you like the taste of it) 1tbsp Creative Nature cacao powder IMG_6906[1]


For the cheesecake filling: 130g cashew nuts, soaked for 2-3hrs at least 80g medjool dates, pitted and soaked for 2-3hrs at least 4tbsp almond milk 1-2tbsp tahini (Add more if you like the taste of it) 1/2tsp vanilla extract Pinch of ground sea salt IMG_6910[1]


For the topping: 50g raw dark chocolate 1tbsp coconut oil 1/2 can full-fat coconut milk (Don’t be afraid to use full-fat; fat is essential for the body and the fat-free/ lower fat options are always packed full of sugar) IMG_6902[1]


Instructions:

  1. Add all of the ingredients for the base together into a high-powered food processor and blend until combined. (If using a Blendtec, select the “batter” programme). Press into the bottom of a square 20cm x 20cm dish.
  2. In a food processor, blend all of the filling ingredients together to form a thick and creamy mixture. Scoop out over the base, smooth out the top using the back of a spoon, and place in the freezer whilst preparing the topping.
  3. Melt the chocolate and coconut oil over a bain-marie, stirring well. (This can be completed using a microwave as well as the resulting product is the same). Once smooth and fully melted, remove from the heat and carefully pour in the coconut milk, mixing gently with a spoon whilst doing so. Pour the mixture over the cheesecake filling and return to the freezer. Freeze for at least one hour to allow the topping to set fully.
  4. Just before serving, remove from the freezer and dish. Allow to defrost for around ten minutes, then using a very sharp knife, cut into nine slices (tip: a sawing action will avoid cracking the top chocolate layer).
  5. Serve with a scoop of ice cream, dusted with more cacao powder or eat on its own – the main thing is enjoy!

As featured in the Creative Nature email newsletter 04-08-2015.

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Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x IMG_6904[1]

Berry Chocolate Cheesecake Squares

BERRY CHOCOLATE CHEESECAKE SQUARES

INGREDIENTS

The Crust:

3/4 cup raw almonds

3/4 cup raw walnuts

1/2 cup pitted Medjool dates, coarsely chopped

1 Tbsp agave or maple syrup

1 tsp sea salt

1/2 tsp cinnamon
The Filling:

1 1/2 cup raw cashews, soaked overnight in water

1/4 tsp sea salt

1/4 cup agave or maple syrup

1 Tbsp lemon juice

1 tsp vanilla

1/2 cup melted coconut oil

1/2 cup berries of choice (blackberries, blueberries, strawberries)
The Chocolate:

3/4 cup dark chocolate chips

1/8 cup almond milk


PREPARATION

1. Begin by making the crust. In a food processor, process the walnuts, almonds, sea salt, and cinnamon until a fine crumb is achieved. Add the pitted, coarsely chopped dates and process again until it comes together and becomes sticky. If you pinch the mixture it should hold together.

2. Place parchment paper or plastic wrap into a 8″x 8″ square baking dish, letting it hang over the sides a few inches so you can lift it out later. Press nut mixture into the bottom in an even layer. Put it the freezer to chill.

3. Make the chocolate and the filling. Put chocolate chips in a small heat safe bowl. In a small saucepan heat almond milk and pour over chocolate, stirring to melt. Will take 30 seconds to 1 minute. Set aside. In a blender, put all filling ingredients. Blend 1-3 minutes until completely creamy, scraping down the sides as needed. Add a little water if needed to make it totally smooth.

4. Pour filling on top of nut mixture, and spread chocolate on top of that. Cover whole dish in plastic wrap and place in the freezer for at least one hour, but up to overnight. To serve, remove from freezer and lift the entire dessert out onto a cutting board. Remove parchment/plastic wrap from the bottom and cut into cubes. Let warm a little bit at room temperature and serve to your loved one!

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x