Sundae Sunday Bonus recipe! (Vegan, Grain free, Gluten free)

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So you may well have seen my earlier store-cupboard blondie post and thought ‘those look delicious, what could possibly be better than that?’. Well prepare to have your MIND BLOWN. I present to you, store-cupboard blondie sundae with a quick peanut caramel sauce.

Having made store-cupboard blondies earlier in the day, I knocked these up as a slightly experimental and extravagant dessert for my family’s lock-down film night and, without meaning to sound big-headed, I think this creation probably means I’m one of the greatest geniuses of all time. You might dispute this but did DaVinci or Einstein come up with a vegan peanut blondie sundae recipe? I rest my case.

The first step is to make the store-cupboard blondies. If you want to make the sundae’s in the evening then I would suggest making the blondies earlier in the day to give them time to cool, or even the day before.

The peanut caramel sauce is incredibly easy to make – simply melt coconut oil and syrup in a pan over a medium heat, boil for a couple of minutes then whisk in the peanut butter. I use an flavourless coconut oil (i.e. refined coconut oil such as KTC or Biona odorless) but you can use raw virgin coconut oil if you don’t mind a little coconut flavour coming through. Similarly to the blondie recipe, there are a few different syrup options so you can use what you have, and you can also make the caramel sauce with other nut butters, although I think peanut works really well here.

Once the sauce has cooled a little, simply layer the blondies with the ice-cream and caramel sauce, and sprinkle some extra chocolate chunks and salted peanuts on top to finish. The end result is deliciously sweet, salty, fudgy, creamy, crunchy, chocolately and rich; in other words pure indulgence. Now please excuse me while I scour the internet for some larger sundae glasses…

If you try this recipe I would love to hear how you get on! You can comment below or find me on Instagram @clarecooksvegan.

Vegan Store-cupboard Blondie Sundae with Quick Peanut Caramel Sauce

• Servings: 6
• Time: 20 mins
• Difficulty: easy
• Print

Indulgent ice-cream sundae with blondie bites, chocolate chunks and peanut caramel sauce

Vegan, Grain-free, Gluten-free

For the quick peanut caramel sauce:

• 50g coconut oil
• 75g syrup (agave / brown rice / golden / maple)
• 75g smooth or chunky peanut butter* (or other nut butter)
• Big pinch of flaky sea salt

To assemble:

• 1 batch store-cupboard blondies**
• 1 litre vegan vanilla ice-cream of choice (I used Swedish Glacé)
• 50g dark chocolate (I used 70%)
• 50g salted peanuts

Directions

1. Measure the coconut oil and syrup into a small pan and place on a medium heat. Slowly bring to the boil and let bubble for a couple of minutes, then stir in the peanut butter using a balloon whisk until you have a smooth sauce. Simmer for another couple of minutes then add a pinch of salt. Remove from the heat and once cooled a little, taste and add a little more salt if needed.
2. To assemble, chop the chocolate into rough chunks and slice the blondies into bite-sized pieces.
3. In your sundae glasses / bowls / coupes / mugs / whatever other dish you have to hand, put 2-3 blondie pieces in the bottom, pour over a little of the cooled caramel sauce, sprinkle on some chocolate chunks and peanuts, then smoother with generous scoops of ice-cream. Add a few more blondie pieces to each and continue layering with the caramel sauce, chocolate, peanuts and ice cream. Finish with a final dash of caramel sauce and some chocolate chunks and peanuts to garnish.

*The only time this sauce has not worked was when I used a brand of peanut butter than contained a stabiliser, and I ended up with a strange curdled mess. Most supermarket own-brand and organic peanut butters are absolutely fine, but do check the ingredients.

**Find the recipe for store-cupboard blondies here: http://greedybearbakes.com/2020/04/26/store-cupboard-blondies-vegan-grain-free-gluten-free-soya-free/)