INGREDIENTS150 grams coconut cream powder (~⅔ cup)150 grams coconut palm sugar (~⅔ cup)120 ml warm water (~½ cup)2 tablespoons refined coconut oil (melted) pinch of sea salt
METHODPlace all ingredients in a high speed blender and blend on high for 2-3 minutes until thick and gooey. Place in airtight container in fridge - it gets thicker as it chills.
Chocolate Drizzle or Chocolate Sprinkles
Melt your favourite vegan chocolate for drizzles.
To make sprinkles, finely chop a small piece of vegan chocolate. For a fancier version, slightly warm the chocolate chunk and then grate on the larger side of a box grater.
Assembling the Affogato Dessert
Scoop your favourite dairy-free ice cream (this is the one I love) into a pretty mug. One scoop per serving.
Make a shot of espresso and pour over the scoop of ice cream.
Drizzle/dollop caramel sauce over ice cream.
Drizzle melted chocolate, add a pinch of finishing salt, and a sprinkle of chopped chocolate.
Notes
Caramel Sauce - the caramel sauce can be stored in an air-tight container in the fridge for a couple weeks. It thickens up in the fridge so if you want to thin it out, just pop it in the microwave for a few seconds, stir and repeat until desired consistency.Ice Cream - use any type of dairy-free ice cream. I do love the flavour and texture of the So Delicious vanilla or salted caramel cashew based ice cream. It's spectacular!