Hot Fudge Brownie Sundaes appear on so many restaurant menus here in the States that they’re almost as American as apple pie. They’re usually made with a warm brownie, a scoop of ice cream, hot fudge sauce and whipped cream. Imagine eating that after a big meal. Like many other “health-conscience” restaurant goers, I often shared a brownie sundae with my friends. Even after sharing, I still left the restaurant feeling a bit “pudgy” and a little sick to my stomach. I threw together this version of a Hot Fudge Brownie Sundae last night. I just returned from a trip to Kansas and the cupboard was bare. I happened to have a few frozen bananas, strawberries and chick pea brownies in the freezer. I made a quick fudge sauce by melting dark chocolate with soy creamer. I processed the bananas and strawberries in my Blendtec blender and warmed the brownies in the microwave. The sundae was decadent in a delightful way. There was a nice contrast of sweet from the chocolate and tart from the strawberries; warmth from the hot fudge and brownie and cold from the ice “cream”. This No Pudge Brownie Sundae is full of good things that won’t weigh you down so you might not feel the need to share. Thanks for being Vegi-curious.
No Pudge Brownie Sundae
- 2 to 4 chick pea brownies (or brownie of choice)
- 1 frozen banana, sliced
- 10 frozen strawberries (about 1 cup)
- 4 squares of chocolate
- 1 to 2 tablespoons soy creamer or non-dairy milk
Fill a small pot with a few inches of water. Place a small metal bowl on top and add chocolate and creamer. Heat until chocolate is melted. Remove from heat.
Process bananas and strawberries in a high-powered blender until thick and creamy. If it gets too soft, place in freezer for a few minutes.
Heat brownies in microwave until warm. (I usually microwave on 30% power for 1 to 2 minutes. Place a scoop of ice “cream” on top of brownie and pour hot fudge sauce on top.
11 Aug 2016