Thank you to all who voted for my gluten-free, dairy-free Brownie Sundae’s recipe on the So Delicious – So Much to Love contest!
Guess what?! It won the desserts category! Yippee! Here is the recipe which is a perfect summer dessert for entertaining.
This recipe is kid tested and adult approved! Everyone loves these brownie sundaes! It is fun to create a Brownie Sundae bar at a birthday party or dinner party and guests can build their own creation using any variety of So Delicious Frozen Dessert.
Dark Chocolate Brownie Sundaes
Makes 8 Sundaes
1 recipe Dark Chocolate Brownies
1 recipe Chocolate Agave Sauce
2 pints So Delicious Vanilla Almond Milk Frozen Dessert
1 cup chopped nuts, optional
Prepare dark chocolate brownies (recipe below) and let cool. Prepare Chocolate Agave Sauce (recipe below). Cut brownies into 2 ½ by 2 ½ inch squares. Place brownie on dessert plate. Top with large scoop of Vanilla Almond Milk frozen dessert. Drizzle with Chocolate Agave Sauce and top with chopped nuts.
Dark Chocolate Brownies
1 ½ cups gluten-free/dairy-free chocolate chips
2 ounces dark chocolate, chopped
½ cup coconut oil
3 tablespoons chia seeds
3/4 cup hot water
1/3 cup So Delicious Vanilla Coconut Yogurt
1 cup granulated sugar
2 teaspoons vanilla
1 ½ cups organic All Purpose Baking mix from The Pure Pantry
3 tablespoons cocoa powder
Preheat oven to 350˚F. Grease a 9 x 12 inch baking pan.
Place semi-sweet and dark chocolates and coconut oil in double boiler on medium heat and stir until melted. Remove from heat and set aside. Place chia seeds and hot water in large bowl. Whisk together and let stand for 3 minutes. Stir until mixture is gel like. Using an electric mixer, add coconut yogurt, sugar and vanilla and continue beating until well blended. With mixer on low, add melted chocolate and blend.
In a medium bowl combine baking mix and sift in cocoa powder. Gradually add the dry ingredients to the wet ingredients with mixer on low setting.
Pour mixture into baking pan and bake for 30-35 minutes. Cool completely – this is very important otherwise they will crumble. Once cooled, cut into squares 2 ½ by 2 ½ squares.
Options: add 2 tablespoons instant espresso powder for an “adult” brownie; fold in ½ cup chopped nuts after adding dry ingredients
Chocolate Agave Sauce
2 cups dairy-free semi-sweet chocolate chips
1/3 cup raw agave nectar
½ cup So Delicious Coconut milk, regular flavor
1 teaspoon vanilla
In double boiler pan, place chocolate chips over low heat. Stir until melted. Add agave nectar, coconut milk and vanilla and continue stirring until combined.
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan