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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