EAT better

Nobó Sundae

Rach2

This sundae is a lovely weekend treat that’s simple to make but really delivers on taste. This healthy version of caramel is amazingly decadent, (in my opinion it is honestly better than traditional caramel) and has become a staple in our house. We’ve made this Nobó sundae with our Vanilla & Coconut Frozen Goodness, dark chocolate sauce, cashew caramel sauce and topped it with toasted flaked almonds but the possibilities are endless!

Steps

Healthy ‘Caramel’ sauce: 

  • 1.5 tablespoons Coconut Oil
  • 1/4 cup maple syrup
  • Scant 1/2 Cup Cashew Butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract

Method: In a small pan melt coconut oil and maple syrup over a gentle heat. Add cashew butter, salt and vanilla extract and whisk together with a fork. Allow to cool slightly before pouring! Leftovers (if you manage to have any) can be kept in a glass jar in the fridge.

Chocolate Sauce: 

  • 70% Dark Chocolate
  • Almond Milk

Method: While it works fine to just melt dark chocolate and pour it on top, I like to add a splash of almond milk. This makes it into more of a chocolate sauce that doesn’t harden when it hits the cold ice cream.

Simply assemble and enjoy!!

Sundae1

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