Raw Chocolate Hazelnut Tartufo
Rich vegan ice cream recipe for classic tartufo Italian dessert. Notes of hazelnut and espresso blend perfectly in raw ice cream balls. Cashew-free option.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 large servings
- Category: Ice Cream
- Method: Raw
- Cuisine: Dessert
Ingredients
Ice Cream:
- ⅓ cup hazelnuts, pre-soaked and strained*
- 3 tbsp raw cashews, pre-soaked and strained
- 6 tbsp unsweetened almond milk
- 6 tbsp maple syrup
- 4 tbsp melted cacao butter
- 2 tbsp cocoa powder (I recommend using alkalized**)
- 1 tsp pure vanilla extract
- 1 tsp instant espresso powder (optional, if not using, feel free to reduce amount of sweetener a touch)
- ¼ tsp salt
Optional:
- additional cocoa powder and espresso powder for dusting.
Instructions
- Make sure all ingredients are at room temperature before starting***. Blend all ice cream ingredients in a high power blender until completely smooth.
- Set the silicone pan (I used this one; see notes above recipe for alternatives) on a small flat tray or cutting board. Divide the chocolate mixture evenly between three of the mold cavities.
- Place the pan into the freezer for 5-6 hours or overnight to set. When ready to serve / eat, remove from mold and plate, dust with some cocoa powder and with a bit of espresso powder if using. Let the tartufo thaw out for 5 minutes and enjoy!
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**note: I recommend going with alkalized cocoa powder over raw cacao powder for raw cakes, as sometimes raw cacao powder can react with other ingredients and spoil the cake.
***If you have cold items, they'll make the mixture firm up too quickly in the blender / if your items are extremely hot, like the cocoa butter, they'll cook the sugar in the blender and make the mixture clump up. Room temp or very slightly warm is idea.
