Peppermint Patty Sundaes
Vegan ice cream of your choice - I used
SO Delicious Coconut Milk vanilla
FOR THE FUDGE SAUCE:
½ cup sugar
¼ cup unsweetened cocoa powder
pinch of sea salt
1/2 cup non-dairy milk of your choice
3 Tbsps vegan buttery spread
1/2 cup vegan semi-sweet chocolate chips
1/2 Tbsp arrowroot powder
2 Tbsps non-dairy milk of your choice
1 tsp peppermint extract
TOPPING:
8 mini peppermint patty candies
KELLY is a wife, mother, and violinist living in Southeast
Michigan. When her children were diagnosed with
multiple food allergies and intolerances, she began to
alter her favorite recipes to be wheat, egg, and dairy free.
On her blog The Pretty Bee, she shares her recipes
and encourages those with food allergies to experiment in
the kitchen to find food that is safe and fun to eat. Kelly
believes that allergy-friendly cooking can be delicious and
enjoyable, and hopes that more and more families with
food allergies will have fun recreating her recipes in their
kitchens. Kelly is the author of one ebook, Allergy Friendly
Comfort Food, and is currently working on another ebook
of holiday recipes.
Place the sugar, cocoa powder, and sea salt
in a sauce pan and whisk together. Pour in
the ½ cup of non-dairy milk and whisk to
combine. Heat the mixture over medium heat
until it just begins to simmer, then reduce heat
to low.
Add the vegan buttery spread and the vegan
chocolate chips and stir until melted and
combined.
In a small container with a lid, place the
arrowroot powder and 2 Tbsps of non-dairy
milk, shake well to remove lumps. Drizzle the
arrowroot mixture into the sauce pan and stir
constantly until thickened.
Remove pan from heat and stir in peppermint
extract. Let cool for a few minutes.
Scoop ice cream into sundae cups and top
with chopped peppermint patties. Enjoy!
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