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Semi-frozen from haselnuts with chocolate sauce (no sugar)

Today we came up with a special dessert for special occasions. Cakes and cupcakes are great when visitors come. But if you are planning a festive menu, you can put in a little effort, we thought.

So here is our semi-frozen hazelnut. There is also a chocolate sauce, but what you won’t find in the recipe is refined sugar.

For this sweet temptation, you absolutely need a good high-performance blender. It does most of the work for you too. But see for yourself:

Semi-frozen from haselnuts with chocolate sauce

Madeleine
vegan and no sugar
Prep Time 20 mins
Cook Time 10 mins
Cooling time 4 hrs
Course Nachspeise
Servings 1 Stück

Equipment

  • food processor

Ingredients
  

cream for the semi-frozen

  • 200 g hazelnuts (whole)
  • 700 ml of water
  • 180 g dates (pitted and chopped)
  • 3 tbsp potato starch
  • ¼ teaspoon vanilla or 1 teaspoon vanilla extract
  • 1 gr pinch of salt
  • 1 tbsp vodka optional

chocolate sauce

  • 1 tbsp rice syrup
  • 1 tbsp nut butter e.g. peanut butter
  • 1 tbsp cocoa powder
  • 3-4 tbsp water

Instructions
 

  • The shell of the hazelnuts must first be removed.
  • To do this, roast the nuts in the oven (laid out flat on a baking sheet) or in a pan without fat.
  • Keep an eye on the nuts, they burn quickly.
  • When the peel has slightly taken on color and you can smell the nut aromas, you’re ready.
  • Place on a kitchen towel, gather the ends like a bag and rub the nuts together in the towel. The shell should come loose. Do this for a while until the skin is largely rubbed off.
  • Put the peeled hazelnuts together with the water in a high-performance mixer and mix until you have a fine cream or the nuts are very fine. This takes a few minutes and the mass becomes quite light.
  • Now add the remaining ingredients.
  • So put the dates, starch, vanilla and salt in the blender and mix again for a few minutes. The mixture gets a little warm, but that’s okay.
  • Now season the mass to taste. Is the sweetness sufficient and already creamy enough? Gff. Add a little more date syrup or other liquid sweetness and mix again.
  • Finally, optionally add a little vodka. This should make the consistency a little creamier.
  • Now prepare the chocolate sauce:
  • Mix the rice syrup, nut butter, cocoa powder and 3 tablespoons of water in a small bowl. Depending on the consistency, add a little more water if necessary. The sauce can be thick, but it should flow. Also here briefly taste whether the sauce is sweet enough.
  • Now line a loaf pan with baking paper.
  • The bottom of the loaf pan will later be the top of the semi-frozen one. Therefore, first put some nuts or fruits in for decoration and sprinkle with a little chocolate sauce. Then add part of the nut mixture and layer in alternation with the chocolate sauce.
  • Then put the whole thing in the freezer and freeze for about 4 hours.
  • We do not recommend leaving it in the freezer for so much longer as it will lose its creaminess.
  • Take out of the freezer about 15 minutes before serving and turn out onto a platter. Now peel off the baking paper and let it thaw a little. If it is already completely frozen, it will take a little longer to thaw. Now cut into slices and serve.

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