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{VEGAN} Sweet + Salty Chocolate Sundae

Admittedly this recipe takes a bit longer than my usual (unless you’re friends with Heston Blumenthal – in which case you can borrow some nitrogen to freeze the ice-cream). You have to believe me though, it’s totally worth the wait. Of course, you could cheat and buy some Chocolate Coyo ice-cream from the health food store, but where’s the fun in that?

This is salty, chewy, crunchy, sweet and chocolatey….all of which you need in your life. In one GIANT bowl.





1 bag organic lightly salted popcorn (preferably air-popped)

For the Choclolate Mylk Ice-cream:

  • 2 cans coconut cream chilled overnight in the fridge
  • 2/3 cup cacao powder
  • 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk

For the ice magic:

  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
  • 6-8 drops liquid stevia or 2 tsp honey / maple syrup
  • pinch sea salt

For the Caramel Sauce:

  • 1/4 cup peanut flour, mixed with water
    OR 1/4 cup nut butter, heated with 3 tbsp coconut oil
  • 6 drops liquid stevia or 2 tsp honey / maple syrup
  • pinch sea salt



Make the cream:

  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. In the meantime, add dates to a food processor with a little hot water and process to a paste. Set aside.
  3. Scoop out the coconut cream from the cans of coconut cream (reserving the clear liquid for smoothies). Place in chilled mixing bowl.
  4. Using a hand mixer or whisk, whip until creamy and smooth. Then add cacao powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
  5. Pour  into a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  6. Freeze overnight for a firm ice cream (or two hours is you like it mousse-y).
  7. Add two scoops to a dish or bowl.
  8. Top with a handful of popcorn
  9. Mix the ice magic ingredients together until smooth, then pour over the ice-cream.
  10. Mix together caramel sauce ingredients until smooth, and pour on top.
  11. Enjoy immediately!

Tip: Add in 1/4 cup espresso, cacao nibs or a few drops of peppermint oil to amp up your ice-cream!


Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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