Summer is coming so I have decided to start trying out some warm weather recipes!! This super easy semifreddo is so good and great smothered in these chocolate hazelnut and salted caramel sauces. The actual semifreddo itself isn’t so sweet (although if you want a sweeter version just up the quantities of maple syrup), and has a creamy velvety texture. I recommend taking the mix out of the freezer a while before you intend to serve it. Not only is it easier to slice, but it allows the semifreddo to take on the traditional ice-cream moussey texture.
Vegan Chocolate Praline Semifreddo – serves 6 – 8
180 g cashew nuts
2.5 dl full fat extra creamy coconut milk
0.5 dl maple syrup
1 tsp vanilla essence
1 and 1/2 heaped tbsp raw cacao powder
a handful of chopped hazelnuts or pistachios, or a mixture of both
salted caramel sauce (find my recipe here)
vegan nutella (find my recipe here)
chopped hazelnuts and pistachios
vegan chocolate shavings
To make the semifreddo add all the ingredients except the hazelnuts and pistachios to a powerful blender. Blend until super creamy and smooth. This may take a few minutes, you don’t want any lumps or bits of nut, or you won’t get the proper velvety finish.
Stir in the nuts and pour into a small container and freeze. I used a square Tupperware container measuring 10 x 10 cm. I recommend leaving the semifreddo overnight to freeze properly.
To serve, take the semifreddo out of the freezer a while before serving so it begins to soften. Meanwhile make the chocolate sauce by adding a splash of warm water to a couple of spoonfuls of vegan Nutella. I recommend adding a little extra maple syrup to make it a bit sweeter.
Slice the semifreddo and sprinkle with the chopped nuts, chocolate shavings and drizzle with the two sauces.