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Coffee Affogato with Hazelnut Fudge

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Total Time 20 minutes
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1/2 c. coconut sugar
  • 1/4 c. cacao powder
  • 1/4 c. hazelnut spread look for a vegan version to keep it vegan
  • 1/2 c. water
  • 1 tsp. vanilla
  • 1 Tbsp. arrowroot starch or powder
  • 6 Tbsp. coffee grounds
  • 2 cups water

Method
 

  1. For the hazelnut fudge:
  2. Combine the first 5 ingredients in a saucepan and place on a stovetop over medium hight heat. Stir constantly until combined.
  3. Once boiling stir in the arrowroot starch.
  4. Reduce heat and simmer 3-4 minutes. Remove from heat and allow to cool.
  5. For the coffee:
  6. Brew strong coffee using 6TBSP of coffee and 2 cups of water. Set aside.
  7. To assemble:
  8. Place 1c. of vanilla bean ice cream in four dessert dishes.
  9. Pour 2oz. of coffee atop each scoop of ice cream.
  10. Top with a generous drizzle of the Hazelnut Fudge Sauce.
  11. Finish with chopped hazelnuts.

Notes

I used So Delicious coconut milk based to keep it vegan.
I used Purity coffee. It's my preferred brew because it is organic and mold and mycotoxin free. 
Freeze your dessert dishes if you desire. That way the ice cream will not melt completely once the coffee is poured over.