This vegan chocolate sundae is the perfect cure to my summer ice cream cravings. When I served this at a summer poolside lunch – everyone when nuts for it. The silky chocolate mousse pairs beautifully with the sweet, juicy strawberries and crunchy walnuts and nibs. Simply heaven!
Ingredients
- Serves 2 large Sundae glasses, or 4 small
- 1 package of firm Silken Tofu
- 8 pitted dates, soaked in warm water for 30 minutes
- 4 tbsp cacao powder
- 3tbsp Agave Nectar
- 1/2 avocado
- 3tsp coconut oil
- 1/4 tsp ground cinnamon
- 1tsp vanilla essence
- 2 cups strawberries, halved
- 1 banana, cut into thin slices
- A handful of cacao nibs
- A handful of candied or roasted walnuts
- A sprig of mint
SO EASY TO PREPARE!
Instructions
- Place first 8 ingredients in a Vitmix-style blender or a high-speed processor and process until smooth.
- Use either a Sundae glass, a Mason Jar, or even a regular glass.
- Assemble as follows: A few strawberries, a layer of banana slices, a large dollop of mousse, and repeat. Fill the rest of the glass up with strawberries. Top with nibs, walnuts and sprig of mint.
- Enjoy your vegan chocolate sundae!
You can prepare a few hours ahead of time and keep them chilled (covered in plastic wrap,) until you are ready to serve.
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