The Ultimate Vanilla Coconut Sundae

Photography by  Elisa Watson.

Photography by Elisa Watson.

I hope you have all enjoyed your weekend and are feeling as good as you can on a Monday! Are you ready to kick this weeks butt and do something you're proud of? I hope so! For now I present to you a little treat to take those Monday blues away. It is a recipe for one of my all time favourite desserts, which is just as delicious as it looks. 

The recipe is for a sundae, and this sundae is THE ultimate, and I am not just saying that because it is my recipe - I'm saying it because it actually is! This sundae is an absolute dream in your mouth and will have all your taste buds screaming for more. Beginning with a smooth and creamy vanilla ice cream which is then made complete with a beautiful berry compote sauce and some insanely moorish caramelised maple nuts. You could serve this up to anyone and completely win over their heart. Not only does it look and taste beautiful, but it also can be made from start to finish within half an hour! 

This recipe is completely dairy, refined sugar and gluten free. It is a heavenly vegan treat and it's practically the healthiest thing you'll ever eat. Right?? Maybe not, but it is packed with good fats and is a perfect alternative to your regular (quite harmful) dairy and sugar laden sundae!

Make sure you stay tuned to the website this week as I will be launching the information and tickets to my first ever cooking classes which will be held in Melbourne this coming October!

Now without further ado, please enjoy this decadent dessert, and I'm sure it is something that you will create it again... and again... and again...

Serves 4

Vanilla Coconut Ice Cream

800 ml coconut cream* 
125 ml (1/2 cup) rice malt syrup
1 tbsp maple syrup
2 tsps vanilla paste or 2 vanilla beans (scraped)
pinch salt

Place all ingredients into a blender and blitz until smooth. 

Transfer the mixture into an ice cream maker and churn for 15 minutes or until frozen.

Remove from ice cream maker into a container and set aside in the freezer. You can make this in advance, just be sure to remove the ice cream from the freezer 5-10 minutes before serving to make for an easy scoop!

Berry Compote Sauce

2 cups frozen berries
2 tbsp xylitol or stevia
1 tsp vanilla essence
1/2 tbsp rice malt syrup or raw honey

Place the berries, sweeteners and vanilla into a small saucepan. Leave on a low heat for 10 minutes stirring occasionally. Once thickened, remove from heat and set aside.

Maple Roasted Nuts

1 cup raw mixed nuts (I use 1/2 cup cashews 1/2 cup macadamias)
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tbsp coconut sugar
good pinch salt (don't skimp on this!)

Preheat your oven to 180°C (356°F) and line a baking tray with grease proof paper.

Place your nuts onto the tray and sprinkle over the maple syrup and cinnamon. Using a spoon mix the nuts until coated in the maple syrup. Spread evenly over the paper and then sprinkle over the coconut sugar and a good pinch of salt.

Place tray into the oven to cook for 5-10 minutes or until golden, turning once half way through. Be sure to keep an eye on your nuts so as they do not burn as some ovens may be hotter than others!

Assembling of the Sundae

To assemble the sundae simply place some berry compote at the bottom of four small glasses. Place in a scoop or two of the ice cream, another small drizzle of the berry sauce and top with the roasted nuts. Enjoy!