Crunchy Gelato Cookie Cups
VEGAN – VEGETARIAN – DAIRY FREE – SOY FREE
As you can probably tell, we love a good kitchen experiment (fancy making an epic, multi-layered Ice Cream Cake, anyone?) so when we met the wonderful people over at Better Nature Tempeh, we knew that we had to find a way to bring our sustainable, plant-based products together.
We teamed up with Better Nature and Indie Bay Snacks to set influencer Melissa Elle a challenge – find a way to get gelato, tempeh and pretzels into one amazing dessert. She hasn’t disappointed – this recipe is an absolute cracker!
Photo by @lissa.elle
Photo by @lissa.elle
PREP TIME: 10 MINS | COOKING TIME: 35 MINS
Recipe makes6-12 cookie cups, depending on tray size
Chocolate-Covered Cookie Cups
200g Tempeh (we recommend Better Nature’s Organic Tempeh)
95g Cashew Butter
30g Coconut Sugar
50g Vegan Chocolate
TOPPINGS
1/8th Bag Pretzels (such as Indie Bay’s Lightly Salted Pretzel Thins)
Beau’s Praline Gelato
Chopped Hazelnuts
Optional: Dark Chocolate pieces (such as Indie Bay’s Dark Chocolate Pretzel Bites)
Method
Break the tempeh up into cubes and add them to the food processor alongside the cashew butter and coconut sugar.
Blend until fully combined and crumbled - when you squeeze the mixture together it should hold like cookie dough.
Use two heaped tablespoons for each cookie cup and press them into a muffin tray.
(Optional: Chop up hazelnuts and add some dark chocolate pieces to add into the cookie cup at this point)
Refrigerate for 20 mins before placing the tray into a preheated oven at 180°C for 14-15mins.
Whilst baking, melt the vegan chocolate. As it’s melting, take the gelato out of the freezer and leave it out for 10 mins so it's nice and scoopable when you need it.
Leave the cookie cups to chill for 5 mins before dipping them into the chocolate. Refrigerate for 5 mins so the chocolate sets.
Scoop generous amounts of Praline gelato into the cookie cups and top it all with chopped hazelnuts.
Use a pretzel as a scoop and enjoy!