Who says plant-based living means you give up decadance?!! Desserts don't have to be full of refined sugar and unhealthy fats to be delicious. This amazing nice cream sundae is made with my fiber-packed black bean brownies, delicious frozen banana whip infused with vanilla powder, topped with a coconut whipped cream. Drizzle some Lily's melted chocolate on top or just throw on some vegan chocolate chips. Any way you top it, this dessert is a winner!
Serves 2
Ingredients:
2 frozen bananas, thaw for 5 minutes
3/4 tsp dry vanilla powder
1 -2 tbsp plant milk
2 vegan brownies (my black bean brownies coming soon)
Dollop of coconut whipped cream (or store-bought vegan whipped cream)
Garnish with 1-2 tbsp of Lily's chocolate chips and extra brownie pieces
Instructions:
Place bananas, vanilla powder, and 1 tbsp plant milk in food processor (Cuisinart of Vitamix) and blend until smooth. Place in freezer to firm up if you are not serving right away.
Make coconut whip cream if not doing store bought (see instructions below)
Assemble: Place brownie on bottom of serving dish. Top with 1-2 scoops of banana whip. Top with coconut whip cream and chocolate chips or drizzle with melted chocolate chips. You could also add a few broken up brownie pieces to the top as well.
Coconut Whip Cream:
Place a can of full fat coconut milk in the fridge overnight to chill. I like this brand.
Drain the liquid from the can and scoop out the hardened coconut part into a bowl.
Beat on high, adding a touch of vanilla and 1-2 tbsp Lakanto powdered sugar. Taste and adjust flavor.
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