ESPRESSO CHIP SUNDAES

SERVES 4 TO 6 PORTIONS

FOR THE GELATO

1 (15oz) can coconut milk

2 tbsp. instant espresso powder

1/2 cup agave or maple syrup

1 tbsp. canola oil

2 tsp. hazelnut or coffee liquor

1/4 tsp. guar gum

Pinch of salt

1/2 cup mini semisweet chocolate chips (dairy-free)

Hot Fudge (recipe below)

Coconut Whipped Cream, optional

Toasted chopped or sliced almonds for serving

FOR THE HOT FUDGE

1/2 cup canned coconut milk, mixed well before measuring

1 cup semisweet chocolate chips (dairy-free)

1 tbsp. agave or maple syrup

1/2 tsp. pure vanilla extract

NUTRITIONAL VALUES

Calories: 689kcal
Fat: 44.2g (31.9g S.Fat)
Carbs: 71.4g
Protein: 6.3g
Sugar: 57g
Sodium: 96mg

METHOD

For the espresso gelato:
In a blender, combine coconut milk, espresso powder, agave, oil, hazelnut liquor, guar gum, and salt. Place in the refrigerator for 2 to 3 hours to chill.

Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Incorporate the desired number of mini chocolate chips into the ice cream. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Place in the freezer.

To assemble the sundaes:
Scoop the espresso gelato into individual bowls and assemble each sundae. Top with hot fudge, coconut whipped cream, and toasted almonds, if using.

Heat the coconut milk in a small saucepan over medium-high heat until it just begins to boil. Reduce the heat to low and whisk in the chocolate chips. Cook, whisking constantly, until smooth. Remove from the heat and whisk in the agave and vanilla extract.