Vegan Ice Cream Sundae Bar

One of the hardest things about being vegan or lactose intolerant is missing out on delicious desserts when you eat out or you're at a party.

Created by: Hannah Hagler, Champagne Lifestyle

Ingredients

  • 1 can (13.5 oz.) full-fat coconut milk
  • 2 tablespoons vegan butter
  • 1 can (13.5 oz.) coconut milk
  • 2 tablespoons coconut oil
  • 1 small pinch of sea salt
  • 1/2 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon vanilla extract

Directions

  • For the hot fudge: In a blender, blend the coconut milk, coconut sugar and cocoa powder until smooth (helps ensure the sauce will not be lumpy).
  • For the caramel (optional): Blend coconut milk, coconut sugar and maple syrup.
  • Pour each mixture separately into a small saucepan and bring it to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring frequently, for 10 minutes, then remove from heat.
  • Whisk in the coconut oil/vegan butter and vanilla.
  • Allow the sauces to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce, which is perfectly normal. Simply give the fudge/caramel sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.
  • Store the fudge in the refrigerator; it can be served cold or hot. Consume within 4-6 days.

Recipe Information

Ingredients

  • 1 can (13.5 oz.) full-fat coconut milk
  • 2 tablespoons vegan butter
  • 1 can (13.5 oz.) coconut milk
  • 2 tablespoons coconut oil
  • 1 small pinch of sea salt
  • 1/2 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon vanilla extract

Directions

  • For the hot fudge: In a blender, blend the coconut milk, coconut sugar and cocoa powder until smooth (helps ensure the sauce will not be lumpy).
  • For the caramel (optional): Blend coconut milk, coconut sugar and maple syrup.
  • Pour each mixture separately into a small saucepan and bring it to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring frequently, for 10 minutes, then remove from heat.
  • Whisk in the coconut oil/vegan butter and vanilla.
  • Allow the sauces to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce, which is perfectly normal. Simply give the fudge/caramel sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.
  • Store the fudge in the refrigerator; it can be served cold or hot. Consume within 4-6 days.