What. A. Mouth. Full.
But so worth it, right?
We’ve gone a bit…healthier this week. I mean, in terms of desserts, our traditional, matcha, and golden milk affogati definitely sit on the healthier side of all-things sweet.
But it’s Friday. It has been a loooong week. It’s almost the weekend. It’s the final day of Affogato Week. And gosh-darnit we are celebrating.
With a Almond Butter Hot Chocolate Affogato. Could you think of a more perfect way to celebrate?!
I surely can’t. Rich and thick almond butter hot chocolate poured on top of vegan vanilla ice cream and topped with roasty toasty marshmallows. Pretty positive it can’t get much better than this.
So the great thing about all of the affogato recipes I’ve shared this week is that the liquid is crazy stupid easy to make. This Almond Butter Hot Chocolate mixture is no different. You’ll just need some almond milk, cocoa powder, and chocolate almond butter! Barney Butter makes an awesome one – it’s Cocoa Coconut Almond Butter and I’ve eaten it by the spoonful in more than one instance. #noshame
We’re keeping it consistent and using a vegan vanilla bean ice cream here. Because there’s no added sugar in the hot chocolate mixture, a really great, sweet vanilla bean choice is key. It’s also the perfect neutral backdrop for our trashed up affogato. I mean almond butter, chocolate, marshmallows certainly aren’t traditional a-top an affogato, so plain ol’ vanilla is the way to go. Trust me.
I really hope you guys enjoyed Affogato Week as much as I did! Affogati are such a fun, simple dessert option, so I love them after a long summer day. Enjoy, friends!
Vegan Almond Butter Hot Chocolate Affogato
|Prep:||Yield: serves 1||Total:|
A trashed-up version of the classic Italian dessert! Vegan, gluten free, and crazy simple.
- 1/4 cup unsweetened vanilla almond milk
- 1 Tbsp. cocoa coconut almond butter (Barney Butter makes a good one)*
- 1 tsp. cocoa powder
- 1 scoop vegan vanilla bean ice cream
- 2 vegan marshmallows, toasted**
- Scoop your ice cream into a bowl and stick it into the freezer to firm up a bit, about 10 minutes.
- Meanwhile, heat up your almond milk in a small pot on the stove. Once hot, add almond butter and cocoa powder, and whisk well to combine.
- Pour hot chocolate mixture over your ice cream and top with marshmallows. Enjoy immediately.
*If you can't find chocolate almond butter, just use regular and add an extra 1/2 tsp. cocoa powder to your mixture.
**You can find vegan marshmallows at Trader Joe's, at Whole Foods, or on Amazon.
Easily doubled, tripled, etc.
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Lucia @ The Foodwright says
Seriously, this sounds amazing!! Loved your affogato week – so fun!