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Nutty Caramelote Fudge Sundae

This recipe includes sweet and salty flavors that appeal to each and every sense required to become fully indulged with a dessert. One bite into the sundae mix and your taste buds are on a wild journey through a sweet, rich caramel and chocolate wonderland. Once you bite into the crunchy layer of nuts, your taste buds are pulled back from the sweet sensation and are shocked with a salty twist. As you reach the end of your sundae journey, you bite into the last treasured layer of small brownies that finally fulfills every dessert craving you may have had.

I am so delighted with this recipe and how well received it was by my family and friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae Challenge. You can learn more about this fun and rewarding challenge on Heather Pace’s blog, Sweetly Raw (http://www.sweetlyraw.com/).

Before you get started, make sure you check out my recipe for Raw Candied Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll want to prepare this recipe to include with the Nutty Caramelote Fudge Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the steps are easy and the ingredients are fairly basic. You don’t need an ice cream maker, and an everyday blender can work well if you currently don’t own a high-speed blender. The individual recipes can be enjoyed on their own or in combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base
Ingredients.
4 c raw cashews ground
2 c coconut water
½ c raw agave nectar
1 T organic non-alcoholic vanilla extract
1 tsp Himalayan pink salt
¼ c coconut oil

Preparation.
Combine ground cashews, agave, vanilla, and coconut water in a high-speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again. Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split ice cream base into two equal parts. (For this recipe, use one part for one type of ice cream flavor, and the other for the other ice cream flavor). Place in tightly sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in freezer.

Chocolate Fudge Sauce
Ingredients.
¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
¼ c raw agave nectar
1 c raw cacao powder
12 tsp avocado oil

Preparation.
Place all ingredients into a high-speed blender, and blend until super smooth. Keep in a tightly closed container in the cupboard – do not chill. I used a jar.

Caramel-Praline Sauce
Ingredients.
16–20 pitted dates soaked and drained
1 c coconut water
½ T organic non-alcoholic vanilla extract
1 T raw lucuma powder
1 T coconut oil

Preparation.
Combine all the ingredients in a high-speed blender, except the coconut oil. Blend on high until smooth. Slowly add in the coconut oil as the blender is working, until well incorporated. Keep sauce in an air tight container in the refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in.
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
½ c prepared Raw Candied Almonds crushed
½ tsp Himalayan pink salt
drizzle raw agave nectar

Nutty Vanilla-Praline Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared nutty Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ c prepared Chocolate Fudge Sauce recipe
1-2 T raw cacao nibs
¼ c vegan mini chocolate chips

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie
Ingredients.
1 c raw almond meal
¼ c raw coconut flour
1 c raw almonds
1 c raw cacao powder
½ c and 2 T Grade B maple syrup
¼ c coconut oil
1 tsp Himalayan pink salt

Preparation.
Combine almond meal, coconut flour, and raw almonds, and raw cacao powder in a food processor. Process until it’s the consistency of a fine flour with very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly add in the coconut oil while the processor is mixing. Process until smooth. Remove from mixer.

Line a cake pan (preferably glass) with wax paper or saran wrap (lightly grease with coconut oil if wax paper or saran wrap is not available). Pour brownie mixture into pan. Using your hands carefully press down on mixture and evenly spread it through out the pan. Cover pan and place in the freezer for about 1 hour or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake into brownie size pieces. Place in air-tight covered container and keep in the refrigerator to store. Brownies should stay good for up to 1 week (or longer if kept in the freezer).

Nutty Caramelote Fudge Sundae
Assembling the Sundae.
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place 1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of the Caramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to share it with others! Let me know what you thought of it or how you changed it up. Just leave your comments at the end of the post.

Peace!=)
– Debbie

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4 Responses

  1. Oh my lord Debbie! What a sundae – This recipe sounds incredible! My mouth is watering. Can’t wait to try it 🙂
    Thanks for the entry

  2. yummy it looks amazing! 🙂

  3. Sounds delicious Debbie :)! Loving all of the wonderful elements in this sundae, especially the caramel and crunchy nuts!

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