Chilled Fridays: Vegan Orange & Hazelnut Affogato

Our well-travelled taste buds love the world’s differing dishes far too much to have a favourite culinary destination, but when it comes to dessert, our friends in Italy have found the magic formula. Light tiramisu, doughy zeppole, crisp pizzelles, and of course the espresso-fuelled affogato. That perfect contradiction of hot coffee and frosty ice cream really is something to savour. Our take on that moreish blend mixes hazelnuts and coconut milk for a completely dairy-free confection. Now, we’re not suggesting you use this to jazz up your morning espresso or anything, but…


What you'll need
  • 1/2 cup roasted hazelnuts
  • 1/4 cup sugar
  • 1 tablespoon rum
  • 1/2 cup and 2 tablespoons hazelnut milk
  • 1 1/2 cup dates, soaked for 20 mins
  • 2 cans full-fat coconut milk, refrigerated overnight
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Zest from one orange, plus extra for serving
  • 4 ounces of dairy-free semisweet baking chocolate, chopped
  • 1 tablespoon coconut oil
  • 1 shot espresso per serving
How it's made
  1. 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 a freezer to harden. Once frozen, break into small pieces and set aside.
  2. Drain soaked dates and add to the bowl of a food processor. Gradually add a touch of water to the bowl and process until 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 the mixture to a saucepan and add 2 tablespoons of hazelnut milk. Heat gently until the sugar is dissolved. Set aside.
  3. In a large mixing bowl, add the coconut cream (the top thick layer from your cans of coconut milk), hazelnut mixture, half of the date paste, 1/2 cup hazelnut milk, orange zest, vanilla and salt. Whip using an electric mixer until light and airy, for 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.
  4. To serve, scoop ice cream into glass and pour one shot of espresso over the ice cream. Top with an orange twist.