Description
This Vegan Affogato is a decadent after-dinner dessert. A scoop of dairy-free ice cream drowning in a shot of warm bitter espresso, topped with chocolate sauce and a sprinkle of crunchy nuts, the whole served in a gluten free cup made of cookie!
Ingredients
Scale
Cookie cups
- 90 g hazelnut meal
- 110 g white rice flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp lucuma powder (optional)
- 1 pinch of flaky sea salt
- 70 g maple syrup
- 40 g coconut oil, melted
- 1 tsp vanilla extract
Chocolate sauce
- 30 g coconut oil, melted
- 25 g maple syrup
- 15 g cocoa powder
Affogato
- 6 shots espresso
- 12 scoops dairy-free Vanilla ice cream
- 1 tbsp hazelnuts
- 1 tbsp buckwheat groats
- 1 tbsp cacao nibs
Instructions
- Preheat the oven to 350 degrees F (180°C) and grease a small muffin or mini brioche tin with oil.
- To a large mixing bowl, stir together hazelnut meal, white rice flour, baking powder, cinnamon, lucuma powder and flaky sea salt.
- Add maple syrup, melted coconut oil and vanilla, and stir using a wooden spatula or your hands to incorporate all the ingredients, until you get a dough. The dough must be a little dry and crumbly, but must hold its shape when pressed between two fingers.
- Divide the dough into 6 balls of equal size. Place each ball into a greased tin, and gently bur firmly press the dough with your fingers, to spread the dough evenly all around the mold, in the bottom and on the edges. Form a well in the middle with your thumbs to shape the cups. Make sure you get an even thickness everywhere.
- Bake for 10 minutes, or until they are slightly golden on the edges and dry to touch.
- Remove the cookie cups from the oven and use the back of a teaspoon to push down the bottoms of the cups if necessary. Allow to cool for 10 minutes in the tins. Then carefully remove the cookie cups from the tins and transfer to a wire rack to completely cool. The cookie cups are fragile and a little soft out of the oven but they will harden while they cool and dry.
- Meanwhile, prepare the chocolate sauce. Melt the coconut oil in a bowl, then add maple syrup and cocoa powder. Stir to combine, until you get a smooth and runny sauce.
- Chop the hazelnuts into small chunks and add to a skillet over medium heat, together with the buckwheat groats. Heat for 5-8 minutes, stirring occasionally, until browned and fragrant. Remove from skillet and allow to cool for 5 minutes. Mix the roasted hazelnuts and buckwheat with cacao nibs.
- Brew the espresso shots using your desired brewing method.
- Place the cookie cups in a plate. Drop 2 scoops of ice cream into each cooled cookie cup. Immediately drizzle with chocolate sauce and sprinkle with the mix of roasted hazelnuts, buckwheat and cacao nibs. Pour the espresso shot and serve immediately!
Notes
- Storage – once completely cool, store cookie cups leftovers (without all the garnishes) in an airtight container at room temperature for 3 days, or in the freezer up to 1 month.
- Ice cream – you can use whatever dairy-free ice cream you want, however I recommend to use a light flavored ice cream like vanilla or caramel, that pair well with coffee.
- Be very careful when you remove the cookie cups from the tins as they still are fragile and a little soft out of the oven. Allow them cool completely, until they are dry and hard, before assembling the affogatos.