Ingredients



Chocolate Semifreddo
- ½ cup raw unsalted cashews, soaked overnight in filtered water (or if you don’t have time, soak in boiling water for about an hour)
- ⅔ cup water
- 600ml coconut milk
- 1 cup coconut sugar
- ½ cup pure maple syrup
- 50g cacao butter, melted
- ¼ cup coconut oil, melted
- 1 cup cacao powder
- 1 tsp vanilla powder, paste or extract
- Pinch flaked sea salt
Roasted Strawberry Chili Puree
- 400g fresh strawberries, roughly chopped
- 1 tsp vanilla powder, paste or extract
- ¼ cup pure maple
- Pinch chili flakes
Fresh Vanilla Strawberries
- 100g fresh strawberries, thinly sliced
- ½ tsp vanilla powder, paste or extract
- 3 tbs pure maple
For Serving
- Strawberries
- Chili’s
- Dark chocolate, roughly chopped
- Dried rose petals
- Freeze dried strawberries
- Good quality extra virgin olive oil
- Sea salt
Method
Roasted Strawberry Chili Puree
- Place the strawberries onto a paper lined baking tray with the vanilla, maple and chili.
- Bake in the oven at 180 degrees celsius (356 fahrenheit) for 30 minutes.
- Remove from the oven and set aside to cool.
- Once cool, blend in a food processor or blender until smooth.
- Set aside.
Chocolate Semifreddo
- Drain the soaked cashews, then transfer to a blender or food processor with ⅔ cup water and blend until very smooth.
- Add the coconut sugar, melted cacao butter, melted coconut oil, cacao powder, vanilla and sea salt to the cashew mixture and blend until smooth.
- Add the coconut milk to the mixture and blend until smooth.
- Pour the mixture into an ice-cream maker and churn until thick (according to the ice-cream maker instructions). If you don’t have an ice-cream churner, whisk or whip the mixture in a mix master until the mixture is light and fluffy or frothy.
- Scoop or pour half of the cacao mixture into a rectangular baking tin.
- Then scoop ¾ of the strawberry chili puree on top.
- Finally, scoop or pour over the remaining cacao mixture and smooth over with the back of a spoon.
- Place into the freezer to set for 4-6 hours or overnight.
To Serve
- Turn the semifreddo out onto a serving plate, top with fresh strawberries, vanilla strawberries, chili’s, dark chocolate, crushed freeze dried strawberries, rose petals, drizzle with olive oil and sprinkle with a little flaked sea salt. Enjoy!