gluten-free. vegan. dairy-free.
I first made this dessert around Christmas. Made it again around Valentine’s Day, and once more for Easter. After so many times of enjoying this little gem, I decided to share.
It is a very simple recipe. Coconut, chocolate, and peanut butter are the main ingredients. Great dessert when in a pinch and something needs to be made quick. The base can be made a few days in advance, and the topping only takes five minutes max to create.
The absolute best part is how satisfying is this dessert. Healthy fats and protein cater to your hungry and sweet tooth needs. This is way healthier than going out and buying a couple scoops of ice cream laden with candy or splurging on a decadent dessert with layered cake from a restaurant.
Honestly, there was a time when I was absolutely desirous of many sweets at the gas station (candy aisle) and grocery store (frozen section). Now that I make my own desserts at home, I am not tempted anymore. In fact, I can even pick up a box of doughnuts or cookies or cake, and simply check out the ingredients list to see what I used to eat. Nothing is so shocking as realizing colored candy really is made of sugar and food coloring.
Notes: I used the size of Large Baking Cups to make these. Six will be needed. A muffin tin is a good support for the cups, so you will need this as well.
Chocolate + Ice Cream Dessert
Bite into a decadent layered dessert of chocolate and ice cream. So easy to make.
- 4 T. coconut cream from coconut milk or cream can (I usually refrigerate. Be certain to use firm white portion only.)
- around 1.4 oz. dark chocolate (70% cacao/cacoa is preferred)
- 1 T. peanut butter
- I use gluten-free and organic coconut ice cream which allows for this dessert to be vegan. You can use any ice cream you prefer. I recommend vanilla, but use something else if you think it will taste better.
Chocolate Sauce Topping: (half this recipe if only eating half)
- 3 T. coconut oil
- 2 T. cacao powder
- 1-2 T. (depends on sweet preference) maple syrup
- In small sauce pan over stove eye, melt coconut cream on lowest temperature to make base. Add chopped dark chocolate once half of cream is melted. Keep on lowest temperature, stirring occasionally. Once melted, remove from stove.
- Add peanut butter and stir to combine.
- Divide base batter into six equal portions in baking cups already placed in muffin tin. I usually scoop one spoonful into each for starters, and then add if there is any remaining mixture. Place in refrigerator until ready to consume. This is important because the base does not need to be frozen into a fudgesicle being stored in freezer to keep ice cream from melting, and ice cream in refrigerator will melt.
- Once ready to consume, start by making chocolate sauce. In a small sauce pan, melt coconut oil on low heat if not already melted. Once melted, remove from stove top, and add cacao powder and maple syrup. Stir to blend ingredient well. Set aside.
- Know how many cups you want to eat/use, and add a spoonful of preferred ice cream to each cup. Drizzle a spoonful of chocolate sauce above ice cream, and wait a minute for the sauce to harden. Serve and enjoy immediately!