Hazelnut Chocolate Semifreddo (Vegan, Gluten-free, Lactose-free)
As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy. :)
Course Ice Cream, Semifreddo
Cuisine French
21cm loaf tin
high-speed blender
For the hazelnut ice cream:
- 180 g hazelnuts
- 690 ml water
- 180 g dates
- 3 tablespoon tapioca or potato or corn starch
- 1/4 teaspoon ground vanilla
- 2 pinches salt
For the chocolate sauce:
- 1 tablespoon rice syrup
- 1 tablespoon nut or seed butter I used almond
- 1 tablespoon FAIR-TRADE cocoa powder
- 1-2 tablespoon water
- Some extra chocolate sauce and chopped hazelnuts for garnish if desired
Roast the hazelnuts in a pan on medium-low heat. Stir occasionally. After about 10 minutes they should start to turn golden brown with the skin cracking.
Place them onto a clean tea towel and rub off the skins.
Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
In the meantime prepare the chocolate sauce by mixing all ingredients in a cup. Add just enough water to create a fairly thick, creamy sauce.
Line loaf tin with baking paper. Drizzle some of the chocolate sauce. then scoop in some of the hazelnut mixture. Repeat until its all finished up.
Place in fridge until it has cooled down. Then place in freezer for approx. 4 hours. If you leave it in the freezer for longer, let thaw for approx. 20 to 30 minutes before serving.
Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).
Keyword chocolate, dairy-free, Dates, Hazelnut, Ice Cream, no redined sugar, Semifreddo, soy-free