Cocomocha Brownie Sundae

It’s Sunday.  Incidentally, I am also posting a recipe for a sundae.  Coincidence?  I should think so, since sundaes aren’t just for Sunday, they are for every day of the week!  Of course, if you must use Sunday as your excuse, by all means.  You can also use the fact that these sundaes are about as easy to make as sandwiches.  So would you like a sandwich or a sundae today?  What a dilemma!  I can promise when you have this decadence melting in your mouth, you will not be thinking about how much you wished you’d opted for a sandwich.  As a matter of fact, you will likely forget all other foods exist.

The inspiration for this sundae is the The Deathstar sundae that Becky and I adore from a local vegan spot, Spiral Diner

So what would a sundae be without ice cream?  Well, in this case, it would be just a brownie.  Good, but not the best.

Coco Cocoa Ice Cream (no ice cream maker required)

  • 1 can coconut milk (full fat)
  • 2 tablespoons cocoa powder (I used raw cocao powder)
  • 2-3 tablespoons agave nectar
  • 1 teaspoon almond extract or vanilla

Mix ingredients together and freeze. 

I suggest that you keep some of this ice cream in your freezer at all times.  I mean who really wants to wait for ice cream to freeze every time you feel like a decadent treat?  I sure don’t.

The next step is to make the brownie, of course.  This is my favorite part of the recipe because it takes less than 5 minutes to make and then it’s ready to eat!  Yep, it’s the truth.

Microwave Brownie in a Bowl

  • 2 tablespoons water
  • 1 tablespoon oil or butter (I like to use coconut oil)
  • 1/4 teaspoon almond extract (I prefer it, but you can also use vanilla)
  • 2-3 tablespoons agave nectar
  • 1 dash salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons cocoa powder (I used raw cacao powder for this as well)
  • 1/4 cup white wheat flour

Mix together liquid ingredients then add dry ingredients. 

Mix well and pour batter into an oiled microwave-safe bowl or cup. 

Microwave for 1 to 1-1/2 minutes.

Now if you have decided to make this and don’t have the patience to wait for the ice cream, I completely understand.  I too was faced with a similar dilemma.  I cracked.

It was definitely delicious straight out of the bowl without the ice cream.

The second time I made it, the ice cream was ready, so I got to enjoy the entire package, which was even better. 

Cocomocha Sundae

  • Coco Cocoa Ice Cream
  • Microwave Brownie in a Bowl
  • 1/4 cup espresso or coffee
  • Whipped cream (coconut, preferred)  – optional

You’ll want to transfer the brownie from the bowl you microwaved it in to another serving dish.

Top the brownie with ice cream and whipped cream.

All that’s left is to pour that espresso on top and let your taste buds have at it! 

I had this sundae about three separate times in the past week.  You know, only because I wanted to perfect the process and all. 

Yeah, right.

~Elesha, a skinnyfat girl

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2 Comments

  1. Oh my, that is a sundae and a half – it’s hooooge :D. Looks really yummy though.

    Reply

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