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Vegan Thumbprint Cookies

· Natalie 37 Comments

These easy vegan thumbprint cookies made with just 5 healthy ingredients the perfect sweet chewy vessel for your favorite fruit jam or even a fudge filling!

Vegan Thumbprint Cookies {gluten-free & oil-free}

A pound each of rhubarb and strawberries makes for a lot more jam-swirled bowls of ice cream than even I can eat, but leftover jam is never a problem. More an opportunity to dream up other recipes that call for a fruity filling or pink swirl. Or just an opportunity to eat a lot of PB&Js – up to you!

Vegan Thumbprint Cookies {gluten-free & oil-free}

Crumble bars, jelly donuts, streusel tarts, overnight oat parfaits – all these ideas danced through my mind, a few sticking around longer than the others. But I just couldn’t shake the PB&J thought, so it had to be something sandwich-inspired. The delicious contrast of rich + nutty next to fruity + sweet is too good!

But I didn’t want to bother with bread and crusts and straight vs. diagonal slicing, so instead I made much cuter cashew butter jam thumbprint cookies. You could go traditional with PB too, but cashew butter is just my jam right now. Or shall I say my nutty favorite, strawberry rhubarb is the jam here.

Vegan Thumbprint Cookies {gluten-free & oil-free}

The cookie. These little cookie vessels are made with just a few and just the yummiest ingredients. Rolled oats for a chunky chewy base. Cashew butter for an indulgent and classier-than-kindergarten-lunchtime taste. And maple syrup for sweetness and that glorious golden-brown magic it brings to baked goods.

They are just as simply scrumptious as they sound, and I love how easy this dough is to work with too. Not too sticky. Not too crumbly. You could even roll it out and cut cookie shapes from it. Cashew butter cookie flowers/hearts/stars/succulents anyone? (Can’t even make this stuff up!)

Vegan Thumbprint Cookies {gluten-free & oil-free}Vegan Thumbprint Cookies {gluten-free & oil-free}

The filling. As previously mentioned, I used this strawberry rhubarb jam to fill my concave cookies, because jam over-abundance was the whole point of making cookies in the first place. But that doesn’t mean you have to do the same.

You could fill them with fudge frosting. Or non-chocolate frosting. You could spoon a dollop of date caramel in there. You could use other flavors of homemade jam. Or just unscrew the usually impossibly tight lid off a store-bought jar in your favorite flavor. You could bake them without filling and then add chocolate ganache after they cool like those Keebler fudge button cookies I swear were a part of my childhood but yet I cannot find any trace of on google. With this simple buttery cookie base, the filling possibilities are almost endless.

Vegan Thumbprint Cookies {gluten-free & oil-free}

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Vegan Thumbprint Cookies

★★★★★ 5 from 4 reviews
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 9 cookies 1x
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Description

These easy vegan thumbprint cookies made with just 5 healthy ingredients the perfect sweet chewy vessel for your favorite fruit jam or even a fudge filling!

Ingredients

Scale
  • 1 1/4 cup oat flour
  • 1/4 cup cashew butter
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • Optional: pinch of sea salt
  • Jam of choice ((*see notes))

Instructions

  1. Preheat the oven to 350F.
  2. Combine everything except the jam in a mixing bowl. Mix to form a ball of dough.
  3. Roll into small balls, flatten slightly, then use your thumb or finger to create a small well in the center of each cookie. 
  4. Fill each cookie with a teaspoon of jam.
  5. Bake for approximately 12 minutes at 350F or until the edges are just starting to brown.
  6. Remove from the oven. Cool briefly. Enjoy!

Notes

I used my homemade strawberry rhubarb jam for this batch. You could also use store-bought jam, I look for ones that are sweetened with fruit only. Or try one of my other homemade jam recipes: blueberry fig or strawberry banana. Or see the post above for other non-jam filling ideas!

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Vegan Thumbprint Cookies {gluten-free & oil-free}

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Strawberry Rhubarb Swirl Nice Cream

· Natalie 17 Comments

Summertime in a bowl! The classic combo of strawberry + rhubarb swirled into frozen fruity ice cream and topped with deconstructed ice cream cone clusters!

Strawberry Rhubarb Swirl Nice Cream

I just un-invented the ice cream cone.

Because I’m pretty sure ice cream cones were invented to make ice cream easy to eat on the go without the need for utensils or dishes (although I could be getting my facts mixed up with corn dogs…?) But this recipe reverses all that functionality in the name crunchy toppings. The ice cream cone crunchies on top of this swirly bowl are one of the most scrumptious crunchy things to ever grace my tastebuds and I want to put them on every sweet creamy thing.

But I need to back up a bit from the finishing from the topping to the ice cream underneath. And then even a step further back to the homemade jam swirl. Actually all the way back to my embarrassing rhubarb confession.

Roasted Strawberry Vanilla Rhubarb Jam

This is my first time trying rhubarb.

My family were never fruit pie kind of people, and it can be a slightly intimidating produce item in it’s raw form if you are a newbie. But wouldn’t you know the day I finally decide to give it a shot I could not find the fresh stuff at either of my local stores. Luckily frozen rhubarb is a thing. A thing that’s already pre-sliced and ready to cook, making my first rhubarb cooking experience extra simple.

Whether you are using fresh or frozen, this jam is still simple to make and completely stirring-free. Because I certainly don’t want to stand by the stove and stir anything on a hot day. Unless it’s a coconut milk ice cream base, that would be worth it. But for this jam I chose a more hands off cooking method.

Roasting!

By roasting the rhubarb and berries in the oven, the rhubarb turns soft and the berries so very juicy. Honestly you could just spoon this chunky roasted duo straight from the pan to the ice cream bowl, but the leftovers are much more versatile if you go ahead and blend.

Before roasting I tossed the strawberries and rhubarb with maple syrup, lemon juice, and vanilla bean powder. After roasting, to keep with the easy jam-making theme, I transferred the steaming contents of that sticky sheet pan to my Vitamix, blended ever so briefly, and voila! Coral-colored, tart-sweet, strawberry rhubarb jam with minimum effort required.

My first impression: wow this stuff is tart! But in combination with the other sweeter ingredients in this strawberry vanilla bean rhubarb jam I do like it. And swirled into ice cream I like it even more.

This jam is quite low in sugar with just a quarter cup of maple syrup to sweeten the entire batch, so it will not last for decades in the fridge like store-bought jars do. Mine is about 10 days old at this point and still delicious, but I would estimate 2-3 weeks max.

Now onto the swirling sundae funday on a monday…

Strawberry Rhubarb Swirl Nice Cream

What better way to enjoy the summer vibe of strawberry + rhubarb than swirled into ice cream? Or in this case swirled into nice cream, because it’s easy and instant. Fruit swirled into fruit–nope that doesn’t seem excessive at all. The sweet-tart balance of berries to rhubarb is good, but the SWEET-tart balance of rhubarb swirled into ice cream is even better if you ask my tastebuds.

And now it’s finally time to sprinkle on those glorious cone clusters!

Strawberry Rhubarb Swirl Nice Cream

The process for making the clusters is similar to making granola if you were to replace all the usual oats with crushed up ice cream cones. I used my go-to cones because they are vegan and gluten-free and taste just like my most messy childhood ice cream-eating memories. Sugar cones work much better than waffle cones would for this. Their crunchiness only gets better after being crushed into shards, sticky syrup-coated, and baked for a second time into snappy sweet chunks.

Strawberry Rhubarb Swirl Nice Cream

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Strawberry Rhubarb Swirl Nice Cream with Crunchy Cone Clusters

★★★★★ 5 from 3 reviews
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
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Description

Summertime in a bowl! The classic combo of strawberry + rhubarb swirled into frozen fruity ice cream and topped with deconstructed ice cream cone clusters!

Ingredients

Scale

Roasted Strawberry Vanilla Rhubarb Jam

  • 1 pound strawberries, sliced ((fresh or frozen))
  • 1 pound rhubarb, sliced ((I used frozen))
  • 1/4 cup maple syrup
  • 1 tsp lemon juice
  • 1/2 tsp vanilla bean powder

Nice Cream

  • Frozen bananas ((or vanilla ice cream of choice))

Crunchy Cone Clusters

  • 6 sugar cones
  • 1/4 cup maple syrup
  • 1/4 cup oat flour

Instructions

  1. Preheat the oven to 375F.
  2. For the jam, combine all the ingredients in a large bowl and toss to every coat.
  3. Spread onto a lined baking pan. 
  4. Roast for 30-35 mins at 375F. The rhubarb should be very soft and easily pierced with a fork.
  5. Cool for 5-10 minutes, then transfer to a blender and briefly blend to desired level of chunkiness.
  6. For the cone clusters, crush the ice cream cones into a bowl. Add the flour and maple syrup. Mix to combine.
  7. Spread onto a lined baking sheet and bake for 10-15 mins at 375F or until the edges are just starting to brown.
  8. Let them cool for at least 15 minutes before breaking apart into chunks.
  9. Blend the frozen bananas in a high speed blender or food processor until creamy and smooth. Stir in spoonfuls of jam.
  10. Scoop into bowls, top with cone clusters, and enjoy!

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Strawberry Rhubarb Swirl Nice Cream with Crunchy Cone Clusters

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Chewy Grain-Free Peanut Butter Cookies

· Natalie 60 Comments

These healthy vegan peanut butter cookies are completely flourless, fruit-sweetened, and egg-free–made with just 5 simple ingredients in under 30 minutes!

Vegan Grain-Free Peanut Butter Cookies

I just had one of those incredulous “How do I not have a {insert essential dessert here} recipe on the blog by now?!” moments. And, as you probably already guessed, this time the sweet essential in question was peanut butter cookies. And also mini muffins, but I haven’t had the chance to solve that bite-sized dilemma quite yet.

I drop the ball on peanut butter things much too often, but I swear I really do love the stuff. See looky HERE – cold ice creamy peanut butter proof. And I especially adore it with chocolate, yet it seems most of my past peanut butter recipes don’t involve PB’s cacao bestie. So I guess what I’m saying is that my recipe index is not an accurate representation of my feelings towards peanut butter. Just thought you should know.

Vegan Grain-Free Peanut Butter Cookies

But I set out on a mission to make the best easy/healthy/yummy/all-the-adjectives-cookie-dreams-are-made-of peanut butter cookie my tastebuds could imagine, and I think these Chewy Grain-Free Peanut Butter Cookies hit the mark. No wait…they blew right past the mark and into exceeds snack expectations territory.

Imagine a peanut butter cookie Larabar. And imagine a warm, soft-baked peanut butter cookie. Now take a bit of both those scenarios, smush it all together, and behold…

Chewydelicous cookie perfection!

That’s what’s happening here, and I am not the least bit mad about this hybrid.

Vegan Grain-Free Peanut Butter Cookies

I promised easy. These cookies are 5 ingredients, one food processor, less than 30 minutes from pitting the dates to biting into a scrumptious cookies. How’s that for any-day doable?

Vegan Grain-Free Peanut Butter Cookies

These cookies were inspired by my favorite little flourless chocolate crinkle cookies. So the base ingredient that binds them, sweetens them, and makes up about 50% of the dough is medjool dates. The flourless and grain-free dry ingredient at work here to balance all that date sticky-ness and simultaneously bump up the peanut flavor is powdered peanut butter. Unsweetened is best if you can find it, the dates have the sweetness thing covered. A quarter cup of creamy peanut butter keeps the cookie texture rich and buttery. And finally baking powder, because we are baking after all.

Vegan Grain-Free Peanut Butter Cookies

EAT THEM WARM. From the oven. Freshly baked.

Yes that tip truly does warrant all caps, I’m not scream-typing for no reason. Because they are ten times better fresh. The next day they are a totally different-textured but still delicious beast – more chewy and no-bake cookie like. If you don’t catch them in the buttery oven-warm window, I actually prefer them chilled after that as a little sweet snack or dessert bite.

Vegan Grain-Free Peanut Butter Cookies

Happy nutty cookie nibbling!

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Vegan Grain-Free Peanut Butter Cookies

★★★★★ 4.9 from 14 reviews
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

These healthy vegan peanut butter cookies are completely flourless, fruit-sweetened, and egg-free–made with just 5 simple ingredients in under 30 minutes!

Ingredients

Scale
  • 15 pitted medjool dates
  • 1/2 cup powdered peanut butter ((preferably unsweetened))
  • 1/4 cup creamy peanut butter
  • 2–3 tbsp non-dairy milk
  • 2 tsps baking powder
  • Optional: pinch of salt ((if your peanut butter is not salted))

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates in a food processor until broken down into small pieces. Don’t over process or it will form a big ball.
  3. Add the powdered peanut butter, peanut butter, and baking powder. Process slowly adding the milk 1 tablespoon at a time until a ball of dough forms.
  4. Break off pieces of dough and roll into 10-12 balls.
  5. Arrange on a baking sheet lined with parchment paper. Press down gently and use a fork to make criss-cross lines on the top of each cookie.
  6. Bake for approximately 12 minutes at 350F.
  7. Remove from the oven. Cool for 10-15 minutes. Enjoy!
  8. They are best fresh but leftovers can be stored in an airtight container in the fridge.

Keywords: baking, sugar free, easy, healthy, dessert, snack

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Vegan Grain-Free Peanut Butter Cookies

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Banana Free Smoothie Bowls 3 Ways!

· Natalie 28 Comments

Vibrant, creamy, and thick enough to deserve a spoon – skip the bananas and blend up these frosty fruity lower-sugar smoothie bowls instead!

Banana Free Smoothie Bowls

As I’ve mentioned, I’m sorta taking things slow with fruit these days. I’ve been sticking to berries and citrus in small amounts because that’s what keeps my stomach happy. And let me tell you, I appreciate grapefruit on a whole new level now. The days of multi-banana, blender-filled-to-the-brim smoothies are a many months ago memory for me at this point, and I wasn’t even missing them. But then the weather turned warm. And then hot. And then I remembered why frozen fruit-based beverages are so good.

So I flipped on my Vitamix and my recipe imagination, and started experimenting with banana-free smoothies that derive their creamy consistency from less fruit-heavy ingredients.

Banana Free Smoothie Bowls

There is one kind of fruit I cannot get enough of right now and that is BERRIES! My stomach is cool with them too, we talked it out. Berries have pretty much staked claim to the left half of the largest shelf in my fridge because I can never pick just one variety, so I’ve had a smattering stocked at all times for the past few weeks for snacking and topping and there may have even been some jam making.

That’s why two of these three smoothies are berry flavored – because some fruit is necessary for natural sweetness and frozen but ice-free thickness, and I find berries to be the best option for me personally. For the third smoothie I used frozen pineapple because it is wonderfully sweet, although frozen mango would work just as well. Besides the fruit though, each smoothie has a different creamy boost along with a spoonful of chia seeds so you will not miss those bananas one bit. And these smoothies don’t turn brown before your eyes from oxidation either, so that’s a lovely little perk.

Banana Free Smoothie Bowls

I almost called the this post 3 Banana-Free Smoothies, but then I realized not everyone interprets the word smoothie to mean thick enough to warrant a bowl + spoon and support a hefty load of toppings without letting even a single hemp seed drown. You can always add more liquid to the mix if you prefer a sippable consistency, but personally the closer to the froyo end of the spectrum the better in my opinion.

Each of these smoothies is a template – a combo of ingredients that texturally works. Because for me, a smoothie has to be frosty AND creamy.

Too many frozen ingredients → it’s like drinking a snow cone.

Too many creamy ingredients → it’s not reminiscent enough of ice cream.

So each blend has a perfect balance of both, but with 3 different unseen base ingredients so you have plenty of options.

Blueberry Vanilla Cashew Smoothie Bowl

Pineapple Coconut Green Smoothie Bowl

Purple. Forget saving the best for last, this one is my favorite! Without a doubt. But I knew it would be because I packed in lots of favorite ingredients. Cashew butter for creaminess along with the chia seeds. Vanilla bean powder because it adds a dessert/cake undertone to anything. And frozen wild blueberries for purpleness….and flavor too of course.

Pink. Since frozen raspberries tend to be a little tart, the creamy base add-in for this flavor has some sweetness of it’s own. Not to mention the word sweet right in the title. Frozen sweet potato! Bake, cube, and freeze an orange or white sweet potato, and the next day you will have perfect little cubes of creaminess to toss into the blender. I used about 1/2 of a medium sweet potato for one smoothie, but the cubes will last in the freezer for a while.

The sweet potato flavor is very subtle, you will still mostly taste the tart bold berries, which pair perfectly with chocolate chips or cacao nibs on top. And this one definitely wins on texture, did you see that luscious (almost too thick to) pour shot in the video?

Green. Green smoothies used to be my daily jam. Because why not sneak in veg under the guise of fruity almost-froyo? This one has not just leafy greens but fruity greens too in the form avocado. It adds great creamy texture and you can’t taste it underneath pineapple. Next time around I would probably cube and freeze the avocado just like the sweet potato, since my goal is as ice-cream-like as possible after all. But fresh works too. I used 1/4 of an avocado in this smoothie plus a big handful of spinach.

Banana Free Smoothie Bowls

Non-dairy milk. All of these smoothies can be made with any kind of milk you like. To match the theme of the ingredients in each (and test out all kinds), I used…

Cashew milk for the purple.
Almond milk for the pink.
Light coconut milk for the green.

And since then I have made the blueberry one with walnut and hemp milk too. Yes my fridge is just as full of cartons and cans and jars as you are imagining.

Banana Free Smoothie Bowls

I’m so happy to have found a way to smoothie that keeps my gut happy, and I hope they work for you too. Mix and match or sub and swap as you wish, but happy banana-free blending!

Banana Free Smoothie Bowls

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Blueberry Vanilla Cashew Smoothie

★★★★★ 4.8 from 4 reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x
  • Category: breakfast
  • Method: blender
  • Cuisine: american
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Description

A banana-free smoothie made with lots of juicy blueberries, sweet vanilla bean, and creamy cashew butter. Purple and perfectly delicious!

Ingredients

Scale
  • ¾ cup milk of choice ((I used cashew))
  • 1–2 tbsp chia seeds
  • 1 tbsp cashew butter ((or any nut/seed butter))
  • 1 cup frozen blueberries
  • ½ tsp vanilla bean powder

Instructions

  1. Combine the milk, chia seeds, cashew butter, and vanilla bean powder in a blender.
  2. Blend on high until the chia seeds are fully broken down and the mixture begins to thicken.
  3. Add the frozen blueberries. Blend until thick and ice cream like. Add more milk/frozen blueberries to desired consistency.
  4. Top with blueberries and hemp seeds. Enjoy!

Keywords: breakfast, snack, healthy, no banana, vegan

Banana Free Smoothie Bowls

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Raspberry Sweet Potato Smoothie

★★★★★ 4.8 from 4 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x
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Description

A banana-free smoothie made with tangy tart raspberries and chunks of frozen sweet potato for a thick creamy texture. Perfect for pairing with chocolate toppings!

Ingredients

Scale
  • 3/4 cup milk of choice ((I used unsweetened almond))
  • 1–2 tbsp chia seeds
  • 1/2 cup frozen sweet potato chunks ((*see notes))
  • 1 cup frozen raspberries
  • Optional: 2-3 medjool dates or 1 tbsp maple syrup to sweeten

Instructions

  1. Combine the milk, chia seeds, and frozen sweet potato, in a blender.
  2. Blend on high until the chia seeds are fully broken down and the mixture begins to thicken.
  3. Add the frozen raspberries. Blend until thick and ice cream like. Add more milk/frozen raspberries to desired consistency.
  4. Top with fresh raspberries and cacao nibs or chocolate chips. Enjoy!

Notes

*For the frozen sweet potato chunks, bake any kind of sweet potato, cube it, and freeze overnight. Then break apart and add to your smoothie. I used about 1/2 of a small-medium sweet potato per smoothie.

Pineapple Coconut Green Smoothie Bowl

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Pineapple Coconut Green Smoothie

★★★★★ 4.8 from 4 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x
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Description

A banana-free green smoothie with the sweet tropical flavors of pineapple and coconut plus a dose of good-for-you leafy greens!

Ingredients

Scale
  • 3/4 cup light coconut milk
  • 1–2 tbsp chia seeds
  • 1/4 of an avocado ((cube and freeze overnight first for a thicker smoothie))
  • Large handful spinach
  • 1 cup frozen pineapple ((or frozen mango works too!))

Instructions

  1. Combine the milk, chia seeds, avocado, and spinach in a blender.
  2. Blend on high until the chia seeds are fully broken down and the mixture begins to thicken.
  3. Add the frozen pineapple. Blend until thick and ice cream like. Add more milk/frozen pineapple to desired consistency.
  4. Top with pineapple chunks and toasted coconut flakes. Enjoy!

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Banana Free Smoothie Bowl 3 Ways!

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Brownie Waffle Ice Cream Sundae

· Natalie 15 Comments

An over-the-top insanely delicious celebration waffle sundae featuring brownies in breakfast form, banana ice cream, and plenty of chocolatey toppings!

Brownie Waffle Sundae

An epic stack of chocolate to celebrate an epic friend. Cue the off-tune singing and somebody light that strawberry on fire.

It might not be cake and candles, but when the birthday friend who this tower of a treat is dedicated to is pretty much the ringleader of dessert for breakfast, a Brownie Waffle Ice Cream Sundae felt more apropos. Like the reverse of dessert for breakfast – 5 layers of ice cream-topped, cocoa-dusted, magic shell-drizzled breakfast for dessert.

Happy Birthday Arman!!!

Brownie Waffle Sundae

I’ve only known him for about a year, but 12 guest posts, 70-something videos, infinite brownies, and lots of laughs later I can tell you he is an even cooler cookie than I ever could’ve imagined. Because behind the sweet treats and sassy captions, he is one of the most thoughtful, loyal, truly kind people I’ve ever met. And a friend I never get tired of chatting with, which is saying a lot for this introvert.

So how is this sundae situation Arman-inspired?

Allow me to explain…

Brownie Waffle Sundae

Brownie waffles. If you think a brownie is a brownie is a brownie…HA. You clearly have not spent enough time in Arman’s recipe archives (My fudgy favorite. My healthy favorite. Mine.) I do not actually think he will ever run out of ingeniously healthy ways to baked fudgy squares of the chocolate variety, so I knew the base of this sundae had to be brownie in some way.

To add a touch of FOF to this party, I used my favorite fruity-floured brownie batter from these Grain-Free Chocolate Brownie Donuts. I cannot possibly promise that any brownie batter will work in a waffle iron, but as long as you nonstick spray the hell out of that thing it’s worth a try.

From one batch of brownie donut batter, I got 5 small-ish waffles. With how rich and chocolatey they are, one plus toppings is plenty for a serving. Unless it’s your birthday too, in which case the sky’s the waffle-stacking limit.

No waffle maker? A scoop of ice cream nestles just as well into the center of a brownie donut, and it still counts as breakfast for dessert. Or if you don’t own a donut pan but had been eyeing that recipe–problem solved. Unless you don’t own a waffle maker either, then muffin away my friend (and please can I rent some of your empty cabinet space?)

Brownie Waffle Sundae

Ice cream. A sundae (and everyday) essential in my opinion. I used simple banana-only nice cream, but knowing Arman and his not-as-fruity-as-me ways he would probably go with something more like this. Which I can tell you from experience is tasty too and so very creamy.

To get the perfect scoop, I blended my nice cream without any added liquid so it was really thick, and then scooped immediately from the blender. Or save yourself a step and just use store-bought vanilla ice cream. You did already make brownies in a waffle maker after all.

Cocoa powder. Cocoa powder blended into nice cream is good. But cocoa powder dumped ON TOP of nice cream is the best! Aside from the minor choking hazard, the bitter + dry contrast to the creamy + sweet ice cream is nothing short of amazeballs. A method I learned from Arman himself and now it’s pretty much the only way I eat nice cream.

But to class things up a little for the sake of photos, I went with a delicate dusting of cocoa powder instead. Had there been no cameras, you better believe I would’ve dumped 10 times as much and skipped the magic shell entirely.

You may have noticed by now that I almost always opt for cacao powder over cocoa powder, but Arman is team cocoa > cacao so for today I used cocoa throughout.

Brownie Waffle Sundae

Magic shell. In my mission to use as many forms of chocolate as possible on one plate, some sort of syrupy sauce was a must. And why not use one that’s magical?

It’s the easiest thing to whisk together, just combine coconut oil + maple syrup + cocoa powder. I usually go a little light on the maple syrup compared to the other two, otherwise it can be too sweet. But I actually rarely measure anything when I’m making this, so winging it and tasting to adjust works too.

Extras. Strawberries because they are deliciously in season and this chocolate party needed a color pop. Chocolate chips, both mini and full-size because we’re celebrating. And sea salt on top because it makes all things chocolate all the better.

Brownie Waffle Sundae

And that’s it.

A little impractical. A lot yummy. And I didn’t even break out the funfetti sprinkles. But no one is going to miss them.

So Arman, even though you are presently off traversing all the lands in the name of your beautiful book baby, may your next year be filled with heaps of hugely-deserved happiness, blogging success beyond what you can even imagine, epic travels to foreign (is)lands, and all the buttered popcorn jelly beans!

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Brownie Waffle Ice Cream Sundae

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Total Time: 30 minutes
  • Yield: 5 people 1x
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Description

An over-the-top insanely delicious celebration waffle sundae featuring brownies in breakfast form, banana ice cream, and plenty of sweet toppings!

Ingredients

Scale
  • 1 batch Grain-Free Brownie Batter
  • 4–5 frozen bananas (*)

Magic Shell

  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder

Toppings

  • Sliced strawberries
  • Chocolate chips
  • Cocoa powder for dusting

Instructions

  1. Prepare the brownie batter.
  2. Take a large spoonful of the batter and roll it into a ball. Place in the center of a hot waffle iron that has been sprayed with non-stick spray, and cook according to the manufacturer’s instructions.
  3. Repeat until all the batter is gone (I got 5 small waffles). Allow the waffles to cool while you make the banana ice cream and magic shell.
  4. For the magic shell, whisk together all the ingredients until there are no lumps left. Taste, and adjust the sweetness if necessary.
  5. For the banana ice cream, blend the frozen bananas in a high speed blender using a tamper as necessary. Try not to add any liquid to keep the ice cream thick and scoop-able.
  6. Top each waffle with a scoop of ice cream. Dust with cocoa powder. Sprinkle on chocolate chips and strawberries. Drizzle with magic shell.
  7. Enjoy!

Notes

*Feel free to use your favorite store-bought or homemade dairy-free ice cream instead. Or even this Vanilla Oatmeal Ice Cream!

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Brownie Waffle Sundae

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