If you’re searching for the perfect Christmas dessert, this is *the one*.
VANILLA SEMIFREDDO with CHOC HEMP CRUNCH and SALTED CARAMEL SAUCE
This dessert is:
vegan
gluten free
refined sugar free
no bake
ever so elegant
Developed in collaboration with our friends GH Produce , this plant-based recipe is a healthy take on an Italian classic. Not only does it tick all the dietary boxes (vegan, gluten free), this dessert can be prepared well ahead of time, reducing the last-minute madness of preparing for a big Christmas lunch or dinner.
VANILLA SEMIFREDDO with CHOC HEMP CRUNCH
Ingredients
2 cups organic coconut milk
1/2 cup The Honest Pantry Vanilla Cashew Butter
1/2 cup GH Produce Choc Hemp Granola
1/2 cup pure maple syrup
2 tblsp filtered water
1 tbslp tapioca starch
1 tsp vanilla
1/2 tsp guar gum
Method
1. Combine tapioca and guar gum in a small bowl, then gradually whisk in the water to make a paste.
2. Add coconut milk, maple syrup and vanilla to a saucepan, then whisk in tapioca paste while still cool/room temp.
3. Set saucepan on medium heat, stirring continuously until mixture begins to thicken and just starts to boil, then remove from heat.
4. For a finer texture semifreddo, strain coconut milk mixture through fine sieve, then place vanilla cashew butter in a mixing bowl and pour coconut milk mixture over, whisking as you go. For a quicker hack version, cool coconut mixture first, then combine with Vanilla Cashew Butter in a thermomix or blender until fully blended.
5. Cool mixture and stir through granola. Pour into a silicone loaf pan before setting in freezer for 2-3 hours. A silicone loaf pan will turn out a smooth-looking semifreddo. If you don’t have a silicone version, a standard loaf pan lined with baking paper will do the trick, but bear in mind that the wrinkles of the baking paper will show when you turn out the semifreddo.
If you’re lucky enough to have an ice cream churn, churn mixture for 20 mins before adding granola and pouring into pan. This results in an even creamier and smoother semifreddo once fully frozen.
SALTED CARAMEL SAUCE
Ingredients
1 cup organic coconut milk
1/2 cup The Honest Pantry Almond Butter
1/2 cup rice malt syrup
1/4 cup tahini
1 tsp vanilla
pink salt to taste
Method
1. Combine all ingredients in a saucepan and whisk gently on low heat as it gently simmers.
2. Once all ingredients appear fully blended and you have added salt to taste, take off heat and stir gently every so often as your sauce cools.
3. Drizzle over Vanilla Semifreddo to serve. You can keep left over salted caramel sauce in the fridge for a month (but we all know it will be eaten before that!).
To serve, place semifreddo on chilled board and slice, drizzling with generous amount of salted caramel sauce. Then go back for seconds, because it is THAT good.
