Nutty Caramelote

Fudge Sundae

This gourmet food recipe includes sweet and salty flavors that appeal to

each and every sense required to become fully indulged with a dessert. One bite

into 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 of

nuts, your taste buds are pulled back from the sweet sensation and are shocked

with a salty twist. As you reach the end of your sundae journey, you bite into the

last treasured layer of small brownies that finally fulfills every dessert craving you

may have had.

I am so delighted with this recipe and how well received it was by my family and

friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae

Challenge. You can learn more about this fun and rewarding challenge on Heather

Pace’s blog, Sweetly Raw.

Before you get started, make sure you check out my recipe for Raw Candied

Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll

want to prepare this recipe to include with the Nutty Caramelote Fudge

Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the

steps are easy and the ingredients are fairly basic. You don’t need an ice cream

maker, 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 in

combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base

Ingredients

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

Preparation

Combine 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. Split

ice cream base into two equal parts. (For this recipe, use one part for one type of

ice cream flavor, and the other for the other ice cream flavor). Place in tightly

sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in

freezer.

Chocolate Fudge Sauce

Ingredients

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 oil

Preparation

Place 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 Sauce

Ingredients

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

Preparation

Combine 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 is

working, until well incorporated. Keep sauce in an air tight container in the

refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in

For 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 nectar

Nutty Vanilla-Praline Swirl Ice Cream

Ingredients

½ prepared Vanilla Ice Cream Base recipe

½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation

Remove ice cream base from refrigerator and slowly poor in the prepared nutty

Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into

the ice cream, being careful not to mix it together. Tightly close container and

shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream

Ingredients

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 chips

Preparation

Remove ice cream base from refrigerator and slowly poor in the

prepared 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, being

careful not to mix it together. Tightly close container and shake up and down a

few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie

Ingredients

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 salt

Preparation

Combine almond meal, coconut flour, and raw almonds, and raw cacao

powder in a food processor. Process until it’s the consistency of a fine flour with

very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly

add 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 (lightly

grease with coconut oil if wax paper or saran wrap is not available). Pour brownie

mixture into pan. Using your hands carefully press down on mixture and evenly

spread it throughout the pan. Cover pan and place in the freezer for about 1 hour

or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake

into brownie size pieces. Place in air-tight covered container and keep in the

refrigerator to store. Brownies should stay good for up to 1 week (or longer if

kept in the freezer).

Nutty Caramelote Fudge Sundae

Assembling the Sundae

Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place

1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of

theCaramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of

the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of

the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan

topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a

sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to

share it with others! Let me know what you thought of it or how you changed it

up. Just leave your comments at the end of the post.

Source: http://rawrifficfood.wordpress.com/2012/07/26/nutty-caramelote-fudge-sundae/