Ingredients
Directions
Roast the hazelnuts to remove the skins: Preheat the oven to 325 degrees F.
Place the hazelnuts on a baking sheet. Roast for 10–12 minutes until they’re aromatic.
Remove from the oven and let cool before removing the skins of the hazelnuts. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins. You’ll want to remove as much of the skins as possible because it helps with the creaminess, but it doesn’t have to be perfect.
Once hazelnut skins are removed, add them to a food processor or blender along with the yogurt, date paste, vanilla extract, and salt, if using. Blend until creamy smooth.
Divide the mixture between two ramekins and freeze for 2 hours.
Remove from the freezer and prepare your chocolate by heating it over low-medium heat in a stovetop pot, continuously stirring to keep the chocolate from burning.
Once the chocolate is melted, pour it over top of each frozen dessert before diving in!
Chef's Notes
What is Semifreddo?
Semifreddo is an Italian dessert that means “half frozen.” It’s usually creamier and lighter than ice cream and is traditionally made with eggs and heavy cream. You can also add nuts, seeds, or other ingredients if you like more texture.
Substitutions
Use maple syrup instead of date paste.
Use another roasted nut of your choice in place of hazelnuts (like almonds or pecans).
Replace the vegan chocolate chips with a dusting of cocoa powder.
Whole Food Sweetener
Use date paste, not maple syrup.
Prep Ahead
Roast the hazelnuts ahead of time and store in an airtight container at room temperature for up to two weeks or in the refrigerator for up to one month before making this recipe.
Storage
Store leftovers in the refrigerator for up to one week or freeze for up to one month (will need to bring it back to the refrigerator for 24–48 hours to create a soft edible consistency).
Ingredients
Directions
Roast the hazelnuts to remove the skins: Preheat the oven to 325 degrees F.
Place the hazelnuts on a baking sheet. Roast for 10–12 minutes until they’re aromatic.
Remove from the oven and let cool before removing the skins of the hazelnuts. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins. You’ll want to remove as much of the skins as possible because it helps with the creaminess, but it doesn’t have to be perfect.
Once hazelnut skins are removed, add them to a food processor or blender along with the yogurt, date paste, vanilla extract, and salt, if using. Blend until creamy smooth.
Divide the mixture between two ramekins and freeze for 2 hours.
Remove from the freezer and prepare your chocolate by heating it over low-medium heat in a stovetop pot, continuously stirring to keep the chocolate from burning.
Once the chocolate is melted, pour it over top of each frozen dessert before diving in!
