Nutty CarameloteFudge SundaeThis gourmet food recipe includes sweet and salty flavors that appeal toeach and every sense required to become fully indulged with a dessert. One biteinto 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 ofnuts, your taste buds are pulled back from the sweet sensation and are shockedwith a salty twist. As you reach the end of your sundae journey, you bite into thelast treasured layer of small brownies that finally fulfills every dessert craving youmay have had.
I am so delighted with this recipe and how well received it was by my family andfriends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream SundaeChallenge. You can learn more about this fun and rewarding challenge on HeatherPace’s blog, Sweetly Raw.Before you get started, make sure you check out my recipe for Raw CandiedAlmonds. The recipe is easy and super delicious, and great for snacking on. You’llwant to prepare this recipe to include with the Nutty Caramelote FudgeSundae recipe that follows.Although there are several parts to making this unique and indulgent sundae, thesteps are easy and the ingredients are fairly basic. You don’t need an ice creammaker, 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 incombination with other recipes as well. The sauces go great with fresh cut fruit!
Here’s the recipe(s) for the sundae:Vanilla Ice Cream BaseIngredients 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
PreparationCombine 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. Splitice cream base into two equal parts. (For this recipe, use one part for one type ofice cream flavor, and the other for the other ice cream flavor). Place in tightlysealed containers and freeze for at least 1 to 2 hours. Serve when set. Store infreezer.Chocolate Fudge SauceIngredients 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 oilPreparationPlace 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 SauceIngredients 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
PreparationCombine 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 isworking, until well incorporated. Keep sauce in an air tight container in therefrigerator. It should stay good for at least 3 to 4 days.Optional Add-inFor 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 nectarNutty Vanilla-Praline Swirl Ice CreamIngredients ½ prepared Vanilla Ice Cream Base recipe ½ prepared Caramel-Praline Sauce with optional add-in recipePreparationRemove ice cream base from refrigerator and slowly poor in the prepared nuttyCaramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce intothe ice cream, being careful not to mix it together. Tightly close container andshake up and down a few times. Place in freezer for 1 to 2 hours until set.
Vanilla-Chocolate Fudge, Chip Swirl Ice CreamIngredients 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 chipsPreparationRemove ice cream base from refrigerator and slowly poor in theprepared 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, beingcareful not to mix it together. Tightly close container and shake up and down afew times. Place in freezer for 1 to 2 hours until set.Chocolate Fudge BrownieIngredients 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 saltPreparationCombine almond meal, coconut flour, and raw almonds, and raw cacaopowder in a food processor. Process until it’s the consistency of a fine flour withvery little crumbs. Add the maple syrup and the salt. Process until smooth. Slowlyadd 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 (lightlygrease with coconut oil if wax paper or saran wrap is not available). Pour browniemixture into pan. Using your hands carefully press down on mixture and evenlyspread it throughout the pan. Cover pan and place in the freezer for about 1 houror until firm.Remove from freezer and from pan and place on a cutting board. Cut cakeinto brownie size pieces. Place in air-tight covered container and keep in therefrigerator to store. Brownies should stay good for up to 1 week (or longer ifkept in the freezer).
Nutty Caramelote Fudge SundaeAssembling the SundaePlace 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some oftheCaramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops ofthe Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some ofthe Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegantopping, sprinkle some of the Raw Candied Almonds over top, and top it off with asweet red cherry! Now that’s a sundae!I hope you enjoy this recipe as much as my family and I did. Feel free toshare it with others! Let me know what you thought of it or how you changed itup. Just leave your comments at the end of the post.Source: http://rawrifficfood.wordpress.com/2012/07/26/nutty-caramelote-fudge-sundae/