Sticky Date Affogato

Every year we challenge ourselves to cocktail-ify a dessert classic. We’re not sure we’re going to be able to top this one. If you make one cocktail this year, make it this Sticky Date Affogato, you will definitely not regret it. A rich, buttery, spiked date sauce topping your favourite vegan vanilla ice cream is just the treat you deserve after the year that was 2020.


1 tsp vanilla paste

¼  cup coconut cream

2 shots bourbon whiskey

Your favourite plant-based Vanilla ice cream


20 The Wholefood Pantry Deglet Nour Dates

1 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

2 tbsp The Wholefood Pantry Coconut Sugar

1. Soak Dates in a bowl of hot water for 10 minutes, or until soft.

2. Once soft pour out the water and add dates and salt into a high speed blender.

3. Mix on low until small bits remain, then stream in hot water while the blender is on until a paste forms. Stop the blender every so often to scrape down the sides.

4. Once you reach the desired texture add in coconut sugar, vanilla paste, coconut cream and bourbon whiskey.

5. To serve, scoop ice cream into a cocktail glass and pour over date paste.


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


Related Recipes