MINT CHOCOLATE CHIP SUNDAE

SERVES 2 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

1⁄4 tsp spirulina, optional (for colour)

1 tbsp maple syrup or another sweetener

Handful of fresh mint leaves Small drop of peppermint extract

1⁄3 cup (80 ml) raw cacao nibs or grated raw/dark chocolate

NUTRITIONAL VALUES

Calories: 1103kcal
Fat: 91.6g (81.7g S.Fat)
Carbs: 64.3g
Protein: 10.5g
Sugar: 40.4g
Sodium: 142mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, spirulina, maple syrup, fresh mint, and peppermint extract until smooth, scraping down the sides of the blender as needed.

If desired, taste and add more sweetener or mint. Stir in about two-thirds of the raw cacao nibs with a spoon. Scoop into bowls, top with the remaining raw cacao nibs, and serve!

COCONUT SUNDAE

SERVES 2 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

1⁄2 tsp vanilla extract

1 tbsp maple syrup, optional

Peanut Butter–Caramel Sauce (recipe follows), for serving

FOR THE PEANUT BUTTER CARAMEL SAUCE

1 tbsp peanut butter

1 tbsp maple syrup or another sweetener

2 tbsp unsweetened almond milk or other plant based milk

NUTRITIONAL VALUES

Calories: 1124kcal
Fat: 93.5g (81.4g S.Fat)
Carbs: 61.8g
Protein: 12.1g
Sugar: 36.4g
Sodium: 155mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the bananas and vanilla extract until smooth, scraping down the sides of the blender as needed. If desired, season with maple syrup. Pour into bowls and top with Peanut Butter– Caramel Sauce to serve.

PEANUT BUTTER-CARAMEL SAUCE:
In a small mixing bowl, combine all the ingredients and stir until you have a nice thick caramel sauce.

DREAMY CHOCOLATE SUNDAE

SERVES 2 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2 to 3 tbsp raw cacao powder or unsweetened cocoa powder

1 tbsp almond butter or other nut or seed butter

1 to 2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

Coconut Whipped Cream, for serving Chocolate Sauce, for serving

Fresh cherries, for serving

NUTRITIONAL VALUES

Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, almond butter, maple syrup, and vanilla until smooth, scraping down the sides as needed. If desired, add more sweetener or cacao powder. Scoop into serving bowls, top with Coconut Whipped Cream, Chocolate Sauce, and cherries, and serve.

MOCHA SUNDAE

SERVES 2 PORTIONS

1 cup (240 ml) cashew nuts

1⁄2 cup (120 ml) unsweetened almond milk or other plant-based milk

3 frozen bananas

3 tbsp almond butter

1 tbsp instant coffee, plus more for serving

Coconut Whipped Cream, for serving, optional

Raw cacao nibs, for serving

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 14.5g (1.8g S.Fat)
Carbs: 39.3g
Protein: 14g
Sugar: 7.8g
Sodium: 425mg

METHOD

Place the cashews in a blender and pulse until finely ground. Blend in the almond milk until smooth. Blend in the frozen bananas, almond butter, and instant coffee until smooth. Scoop into serving bowls, top with Coconut Whipped Cream (if using), and sprinkle with instant coffee and cacao nibs before serving.