Most delicious: Vegan Sundae with speculoos and coconut
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for a vegan sundae with spelt speculoos crumble.
Anyone who thinks that you can't snack well as a vegan is completely wrong. Take this vegan sundae with banana, coconut, and speculoos; it's so delicious you'll want to eat your fingers. Added bonus: this sundae looks incredibly indulgent, but is much healthier than a regular sundae.
Servings: 4
INGREDIENTS
10 BioToday spelt speculoos cookies
8 ripe bananas, cut into pieces and frozen
200 g coconut yogurt
½ tbsp BioToday almond paste
2 tsp BioToday (light) agave syrup
1 tsp vanilla extract
½ tsp cookie spices
Optional: a splash of plant-based milk
For the coco dulce de leche
1 can (320 g) condensed coconut milk
¼ tsp salt
This is partly due to the organic spelt speculoos cookies in the recipe, which are free from refined sugars. Refined sugars are not needed when the cookies are sweetened with syrup from grains and fruit.
Vegan foodporn
A sundae is an ice cream with toppings, often with a delicious sauce and whipped cream. But for this sundae, we are going all out, making it a true vegan foodporn dessert. The task is easily accomplished, but do keep in mind the long freezing time of the banana (for the banana nice cream) and the long cooking time of the coco dulce de leche.
Banana nice cream
A banana nice cream is perfect for using up your overripe bananas. You make a simple banana nice cream by freezing some (overripe) bananas in cubes (for at least 4 hours). Then you put them in a blender with a splash of plant-based milk if desired. Blend until you have a creamy mixture, and your banana nice cream is ready. This recipe involves a bit more, see point 4 below.
Here's how to make a vegan sundae
1. Slice the bananas into thin slices and store them in the freezer. It takes at least 4-6 hours for the bananas to freeze.
2. Meanwhile, make the coco dulce de leche. Remove the wrapper from the condensed coconut milk and bring it to a boil in a large pot of water. Let it boil for at least 3 hours, ensuring that the can remains completely submerged in water, otherwise it can explode. Let the can cool completely before opening it. Then add the salt and stir well. This can also be stored for several weeks if kept well sealed in the refrigerator.
3. Put 6 spelt speculoos cookies in the food processor and pulse until small pieces form. Set aside two-thirds of this, which will be the crumble.
4. Make the banana nice cream by placing the frozen banana in a food processor or powerful blender, along with the almond paste, agave syrup, cookie spices, and vanilla extract. Now also add a third of the spelt speculoos crumble to the mixture and blend briefly until combined. If the mixture doesn't come together, you can add 1 tablespoon of plant-based milk or water. Place the nice cream in a rectangular baking dish and return it to the freezer for 1-2 hours to harden. This will allow you to make nice scoops.
5. Now it's time to build the sundae in a large glass or coupe. Here's how to do it: a scoop of ice cream, a layer of spelt speculoos crumble, another scoop of ice cream, another layer of spelt speculoos crumble, a dollop of coconut yogurt, a tablespoon of coco dulce de leche, and then finish it off by inserting a spelt speculoos cookie vertically.
6. Take a bite and... Like seriously, whoa, this is enjoyment!
