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Vegan Valentine’s Day Sundaes

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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. Every year on Valentine’s Day, my boyfriend and I stay home and cook together in our pajamas, but we usually don’t make a dessert. 

This year, I thought it would be fun to put together an ice cream sundae bar so we can each make our own creations. Instead of buying hot fudge and caramel, I decided to make my own – and the result is to die for. Both recipes are super easy to make with only a few ingredients, and they are dairy-free. 
After you make the hot fudge and caramel, pour it over your favorite vegan ice cream; I used cashew ice cream in a vanilla bean flavor. (Note: Vegan ice cream does not have the exact same consistency as regular ice cream, but in my opinion, it tastes just as great!) I also put out some small bowls with fun assorted toppings, so we could each get creative and make our own hot fudge sundae!

Cook time: 20 min | Prep time: 2 min | Serves: 6 

Ingredients (Hot Fudge): 

  • 1 can (13.5 oz.) full-fat coconut milk
  • ½ cup coconut sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 Tbsp. vegan butter
  • ½ tsp. vanilla extract



Ingredients (Caramel):

  • 1 can (13.5 oz.) coconut milk
  • 1 cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 Tbsp. coconut oil
  • ¼ tsp. vanilla extract
  • Small pinch sea salt 
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Directions:


1. Hot Fudge: In a blender, blend the coconut milk, coconut sugar and cocoa powder until smooth (helps ensure the sauce will not be lumpy).


2. Caramel (optional): Blend coconut milk, coconut sugar and maple syrup.


3. 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.


4. Whisk in the coconut oil/vegan butter and vanilla.


5. 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.


6. Store the fudge in the refrigerator; it can be served cold or hot. Consume within 4-6 days.

 
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This content was created in partnership with Kroger Family Stores using free products provided by Kroger.

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