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Dessert Dukkah with Coffee Gelati

Rosie Mansfield’s Dessert Dukkah perfectly compliments our Coffee mocktini with White Chocolate Ganache Gelati. The crunchy addition of the homemade Dukkah gives an added complexity to this mouthwatering dessert.

Minutes Preparation

Minutes Cooking

Cups of Dukkah


  • ¼ cup pistachios
  • ¼ cup hazelnuts
  • ¼ cup macadamias
  • ¼ cup walnuts
  • 1 tsp cinnamon 
  • 1 tsp cardamom
  • Pinch salt
  • 1 tbsp coconut oil, melted 
  • 1 tbsp stevia
  • ½ tsp ground ginger
  • ¼ cup coconut flakes
  • ¼ cup hemp seeds
  • ¼ cup cacao nibs
  • ¼ cup dried apricots, diced 
  • Gelista Gelati of your choice


  1. Preheat oven to 160°C.

2. Coat nuts in spices, coconut oil and sweetener, pour on to a baking tray and stir in coconut and salt. Toast for 12-15 minutes at 160°C.

3. Blitz in a food processor or mortar and pestle with hemp seeds. Stir through chopped apricots and cacao nibs.

4. Sprinkle over Gelati of choice (we suggest our Coffee Mocktini with White Chocolate Ganache Gelati)

5. Enjoy!

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