Frosty Fridays: Dairy-Free Orange & Hazelnut AffogatoAugust 7, 2015
We don’t want to play foodie favorites here, but when it comes to dessert, our friends in Italy are doing things right. We’ve never met a cannoli we didn’t like, or biscotti that didn’t require at least one bite. And tiramisu? We’ll take two! Enter the affogato, where piping hot espresso and frosty ice cream meet in a blend of bittersweet perfection. Better still, our take on this confection of contradictions is made with hazelnuts and coconut milk, resulting in a treat that’s completely dairy-free. Now…what were we saying about tiramisu?
WHAT YOU’LL NEED
½ cup roasted hazelnuts
¼ cup sugar
1 tablespoon rum
½ cup + 2 tablespoons hazelnut milk
1 ½ cup dates, soaked in warm water for 20 minutes
2 cans full-fat coconut milk, refrigerated overnight
1 teaspoon vanilla
¼ teaspoon salt
Zest from one orange, plus extra for serving
4 ounces dairy-free, semi-sweet baking chocolate, chopped
1 tablespoon coconut oil
1 shot espresso per serving
HOW TO MAKE IT…
In a double boiler, melt chocolate and coconut oil, stirring until smooth. Spread mixture onto a baking tray lined with parchment paper and place in freezer to harden. Once frozen, break into small pieces and set aside.
Drain soaked dates and add to food processor. Gradually add just a touch of water and process until a paste forms, adding more water as needed. Remove from the food processor and set aside. Next, add hazelnuts, sugar and rum to the food processor and blend until smooth. Transfer mixture to a saucepan and add 2 tablespoons of hazelnut milk. Heat gently until sugar is dissolved. Set aside.
In a large mixing bowl, add the coconut cream (the thick top layer from your cans of coconut milk), hazelnut mixture, half of the date paste, ½ cup hazelnut milk, orange zest, vanilla and salt. Whip using an electric mixer until light and airy, at least 8 minutes. Gently fold in the chocolate and transfer mixture to a container. Freeze completely overnight. Remove from freezer 20 minutes before serving.
To serve, scoop ice cream into a glass and pour one shot of espresso over the ice cream. Top with an orange twist.