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Tortilla Rolls Jalapeño!

Forget boring snacks, these Tortilla Rolls Jalapeño rolls the heat. Snacking has never been this hot!

Snackattack?

Follow the flavour trail for snacksperation

Tropi-Cooler: mocktail +

1 can of Amaizin pineapple slices
1 litre ginger beer
2 limes
Some mint leaves
Ice cubes

Squeeze the juice of one lime. Combine this with the pineapple slices in a blender and blend until you have a smooth juice
Slice the other lime into rounds. Pour the pineapple juice into four glasses. Add some ice cubes to each glass. Divide the ginger beer among the glasses. Garnish the pineapple and ginger mocktail with mint leaves and lime slices.

Cocomisu

400 ml Amaizin coconut whipping cream
2 bags of Amaizin coco crispy rolls chocolate
2 organic eggs
50 grams of white caster sugar
10 grams of dark chocolate
1 espresso
1 tablespoon of desiccated coconut

Ensure the coconut whipping cream has been refrigerated overnight.
Break the eggs and separate the whites from the yolks. In a mixing bowl, whisk the egg yolks with the sugar until they are light and fluffy. In another clean bowl, whisk the egg whites until stiff peaks form.
Place the coconut whipping cream in another bowl and blend it well. Gently fold in the whipped egg whites and yolks with a spatula, combining carefully to maintain the airy texture.
Now, begin assembling the tiramisu. Create layers of the coconut mixture and Coco Crispy Rolls Chocolate. First, dip the cookies into the espresso and arrange half of the coco crispy rolls on the bottom of a dish. Spread half of the coconut mixture over the cookies. Cover with the remaining crispy rolls, also dipped in the remaining espresso. Top the cocomisu with the rest of the coconut mixture. Keep a few cookies aside for garnish.
Refrigerate the cocomisu for at least two hours to allow it to set completely. Remove from the refrigerator 15 minutes before serving. Grate the dark chocolate over the cocomisu. Garnish with the desiccated coconut and some additional coco crispy rolls choco.

Vegan Coconut balls

200 ml Amaizin coconut milk
125 grams of plant-based butter (at room temperature)
50 grams of desiccated coconut
75 grams of granulated sugar
1 vanilla pod
3 grams of agar agar
Pinch of salt

Ingredients for finishing

½ bag of Amaizin Coco Crispy Rolls Original
1 tablespoon of desiccated coconut

Cut the vanilla pod lengthwise and scrape out the seeds. Place both the pod and the seeds into a small saucepan along with the coconut milk, granulated sugar, and salt. Let the mixture infuse over low heat for 15 minutes, stirring until the sugar is dissolved. Then, allow it to cool to room temperature.
Remove the vanilla pod from the saucepan. Whip the plant-based butter until fluffy using a whisk attachment on a mixer. Gradually add the coconut mixture, continuing to beat until well combined.
Put the agar agar into a small saucepan and add 80 ml of water. Mix and bring to a simmer over low heat for one minute. Allow it to cool slightly, then gradually add it to the coconut mixture, stirring gently. Fold in the desiccated coconut. Refrigerate the coconut mixture for at least two hours to set
Remove the mixture from the refrigerator. Line a tray with parchment paper. Shape the coconut mixture into small balls and place them on the lined tray. Return the tray with the coconut truffles to the refrigerator for at least two more hours to firm up further.
Take the vegan coconut truffles out of the refrigerator 15 minutes before serving to bring them to room temperature. Grind the coco crispy rolls original finely in a food processor and place them in a shallow dish. Reserve a few whole cookies for garnish.
Roll the vegan coconut truffles in the finely ground Coco Crispy Rolls Original until they are completely coated in cookie crumbs. Coarsely chop the reserved coco crispy rolls original. Arrange them on a platter and garnish with the desiccated coconut and coarsely chopped cookies. Store the coconut truffles in an airtight container. They will keep for about one week.

Warm and steamy aduki bean soup

1 can of aduki bonen (Amaizin)
1 tin of diced tomatoes
1 litre vegetable stock
1 yellow bell pepper
1 green bell pepper
1 leek
1 carrot
1 onion
2 garlic cloves
1/2 tsp chilli flakes
1 tsp cumin
Splash of olive oil
For the garnish
1 snack bag of chili tortilla chips (Amaizin)
Optional: fresh coriander

Finely chop the onion and garlic cloves. Dice the yellow and green bell peppers. Cut the carrot into halves. Cut the leeks into half rings.
Put the soup pan over medium-high heat. Add olive oil and fry the onion for 2 minutes. Add the garlic along with the sliced bell peppers, carrot and leek. Turn down the heat a little and fry the vegetables for 5 minutes.
Add the drained and washed aduki beans to the vegetables along with the diced tomatoes, vegetable stock and spices. Then simmer the soup for 25 - 30 minutes. The soup is ready when the vegetables are done but still have a nice bite.
Divide the soup among four deep plates or bowls. Garnish options: we love this aduki bean soup with fresh coriander and some tortilla chips.