Vegan Chocolate Brownie Sundaes
Vegan, single-servings, gluten free, paleo, high protein
Seriously, my easy, vegan, mocha brownies are so tender, they melt in your mouth. Made with a blend of plant-based ingredients that give these brownies great mouthfeel and texture: namely almond butter, cocoa powder, buckwheat flour and apple sauce with the added bonus of freeze-dried coffee in the batter. Super simple to make, this recipe comes together in minutes. Once the brownies are cooled, just cut them into cubes and make a beautiful vegan sundae with layers of vegan vanilla ice cream. Finish the layers with added textures of toasted nuts and banana slices. Yummy!
Vegan Chocolate Brownie Sundaes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 cup almond butter, unsalted (one 8 oz. jar)
1/2 cup maple syrup
1/2 cup apple sauce, unsweetened
2 teaspoons freeze-dried coffee
1 tablespoon vanilla extract
1/4 cup + 1 tablespoon cocoa powder
1 tablespoon buckwheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Layers
Vegan vanilla ice cream
Sliced banana
Toasted nuts
Chocolate syrup
Makes 12 Sundaes
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Instructions
1. Prepare a 12-cupcake tin with paper cups. Preheat oven to 350ºF/180ºC.
2. Combine almond butter, maple syrup, apple sauce, freeze-dried coffee and vanilla in a medium sized bowl. Blend the batter with a hand mixer or hand blender until smooth and creamy, about 2 minutes. Add cocoa powder, buckwheat flour, baking powder, baking soda and salt. Mix until incorporated.
3. Scoop brownie batter into cupcake tins to fill 12 equally. Top brownies with a generous sprinkling of large crystal salt. Bake 18 minutes. Remove from oven and cool.
4. Layers: Cut cooled brownies into cubes, layer cubes into the bottom of a clear glass and top with 2 small scoops ice cream, pour in some chocolate syrup and add a few banana slices. Top with another layer of brownie cubes and 2 scoops ice cream. Finally, top with toasted nuts and extra chocolate syrup. Do the same with 12 total medium sized sundaes. Freeze until ready to serve.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!