Creating the Ultimate Vegan Delight: Nutty Caramelote Fudge Sundae
Delight your senses with this irresistibly sweet and savory Nutty Caramelote Fudge Sundae. A single taste takes you on an extraordinary adventure through a land of creamy caramel and decadent chocolate, only to surprise you with a crunchy, salty twist of nuts. Your journey concludes with a bite of the sumptuous brownie layer, satisfying every dessert yearning you've ever had. Thrilled by the rave reviews from my family and friends, I'm proud to re-share this creation after all these years.
Kick off your sundae making with my Raw Candied Almonds recipe. It’s a breeze to make and a delightful snack on its own. These almonds are a must-have for the sundae.
Though this sundae comprises several components, each step is straightforward, and the ingredients are simple. No ice cream maker? No problem. A standard blender will suffice. You can enjoy the individual elements separately or together, and the sauces are a fantastic accompaniment to fresh fruit.
Sundae Recipes:
Vanilla Ice Cream Base.
Ingredients:
4 cups raw cashews, ground
2 cups coconut water
½ cup raw agave nectar
1 tablespoon organic non-alcoholic vanilla extract
1 teaspoon Himalayan pink salt
¼ cup coconut oil
Preparation:
In a high-speed blender, combine ground cashews, coconut water, agave nectar, and vanilla extract. Blend until smooth.
Add salt and coconut oil; blend again.
Pour into a sealed container and refrigerate for 8-10 hours, then freeze for 1-2 hours until set.
Chocolate Fudge Sauce.
Ingredients:
¾ cup Grade B maple syrup or raw honey
¼ cup raw agave nectar
1 cup raw cacao powder
12 teaspoons avocado oil
Preparation:
Blend all ingredients until smooth. Store in a jar at room temperature.
Caramel-Praline Sauce.
Ingredients:
16-20 pitted dates, soaked and drained
1 cup coconut water
½ tablespoon organic non-alcoholic vanilla extract
1 tablespoon raw lucuma powder
1 tablespoon coconut oil
Optional Add-in:
½ cup crushed Raw Candied Almonds
½ teaspoon Himalayan pink salt
A drizzle of raw agave nectar
Preparation:
Blend all except coconut oil until smooth, then incorporate the oil. Refrigerate in an airtight container.
Nutty Vanilla-Praline and Vanilla-Chocolate Fudge Chip Swirl Ice Creams.
Combine the respective sauces with the Vanilla Ice Cream Base as described, then freeze.
Chocolate Fudge Brownie.
Ingredients:
1 cup raw almond meal
¼ cup raw coconut flour
1 cup raw almonds
1 cup raw cacao powder
½ cup plus 2 tablespoons Grade B maple syrup
¼ cup coconut oil
1 teaspoon Himalayan pink salt
Preparation:
Process ingredients to a smooth texture, spread in a pan, and freeze. Cut into pieces.
Assembling the Sundae:
Layer brownies and scoops of each ice cream flavor in a dish. Drizzle with sauces, add a non-dairy topping, sprinkle with Raw Candied Almonds, and finish with a cherry.
I hope this sundae brings as much joy to you and yours as it did to mine. Share your experiences and tweaks in the comments below.
Disclaimer: This recipe is provided for inspiration and enjoyment purposes only. Ingredients and dietary preferences vary; please adapt the recipe to suit your own needs. While every effort has been made to ensure the accuracy of the ingredient measurements and instructions, individual results may vary. Enjoy responsibly!
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