Vegan Chocolate Brownie Sundae

Some things never really change. I might be 25 but I still enjoy a lot of the same things I liked when I was 12. I still love dogs, I still love Harry Potter, and I still really like frozen desserts. The summer I was 12, I remember  obsessively waiting for Harry Potter and the Order of the Phoenix to come out, I was smitten with my adorable maltese-shih tzu puppy, Mandy, and cookie dough milkshakes were my absolute favourite frozen treat.

Fast forward to now. I’m  anxiously waiting for Harry Potter and The Cursed Child to come out (OHMYGOD!!), I’m smitten with my adorable rescue pooch, Lacey, and this vegan chocolate brownie sundae is my absolute favourite frozen treat right now.

Overall, the big picture is kinda the same, except now I know never to trust J.K. when she says she’s done writing about Harry Potter (and thank goodness for that!)

When So Delicious asked me to create a recipe using their Cashewmilk Frozen Desserts I was beyond excited. The timing was perfect! Only a couple of weeks earlier I happened to try their Dark Chocolatey Truffle flavour and had already adopted it as my new favourite treat. I’m in love with the texture, the clean coconut-less flavour, and the rich, chocolatey depth. So Delicious Cashewmilk Frozen Desserts are vegan, gluten-free and soy free. They’re also free of artificial colours, flavours, and sweeteners. Oh yeah, and the flavours are to die for. In the US: Chocolate Cookies N’ Cream, Very Vanilla, Cappuccino, Creamy Cashew, Dark Chocolate Truffle, Salted Caramel Cluster, Snickerdoodle, and Creamy Chocolate. In Canada: Creamy Cashew, Salted Caramel Cluster, and of course today’s feature: Dark Chocolatey Truffle.

I immediately knew I wanted to make something ultra chocolatey and downright decadent: a vegan chocolate brownie sundae. Aren’t brownies kind of the quintessential decadent chocolate dessert?

This indulgent dessert starts with three big scoops of So Delicious Dark Chocolate Truffle Cashewmilk Frozen Dessert in a waffle bowl, topped with chewy chunks of vegan brownie, a few dollops of coconut whip, some chocolate shavings, and freshly chopped sweet cherries.

Now I beg you, please carve out a little time to read a good book and enjoy this frozen treat on a hot summer day. Pretty please? With a cherry on top?

This post is sponsored by So Delicious. We love So Delicious for their amazing Cashewmilk Frozen Desserts which are vegan, gluten-free, soy free, and non-GMO. Thanks for supporting the brands that support I Love Vegan!


Ingredients :

  • 3 scoops of So Delicious Dark Chocolatey Truffle Cashewmilk Frozen Dessert
  • vegan brownie chunks (recipe below)
  • coconut whip (recipe below)
  • chocolate shavings
  • fresh pitted cherries
  • waffle bowls (store-bought – optional)
  • 1/4 cup of(the liquid drained from a can of no salt added chickpeas)
  • 1/3 cup + 2 tbsp brown sugar, packed
  • 1/3 cup coconut oil
  • 90g dark chocolate, chopped
  • 2/3 cup + 1 tbsp all-purpose flour
  • 2 tbsp cocoa
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 can of high quality coconut cream, chilled overnight (look for one with as few ingredients as possible. Choose a brand with the highest percentage of coconut, if listed on the ingredient list.) Thai Kitchen and Savoy (70%) are my go-tos.
  • 1/4 tsp cream of tartar
  • 1 tbsp sugar

Instructions :

  1. Preheat oven to 325F. Line a non-stick loaf pan with parchment paper and spray the bottom with non-stick cooking spray.
  2. In a stand mixer, beat the aquafaba and brown sugar on high until it becomes thick, shiny, and voluminous.
  3. In a double boiler over medium heat, combine the chocolate and coconut oil. Stir until completely melted and set aside to cool slightly.
  4. Sift together the flour, cocoa, sea salt and baking soda.
  5. Gently fold the cooled, melted chocolate into whipped aquafaba/sugar mixture, followed by the dry ingredients. Stir gently until the batter is thick and well combined. Pour into prepared loaf pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. After chilling the coconut cream for at least 24 hours, turn the can upside down and open the “bottom” of the can. With good quality coconut cream, half of the can will be a thick coconut milk and the other half will be a thick, dense layer of coconut cream.
  7. Scoop the thick, dense cream into a bowl, add the sugar and cream of tartar and whip on high until light and fluffy. Do not overbeat.
  8. Spoon 3 scoops of So Delicious Dark Chocolatey Truffle Cashewmilk Frozen Dessert into a bowl (waffle bowl recommended!), top with brownie chunks, a dollop of coconut whip, a sprinkle of chocolate shavings and chopped fresh cherries.

Vegan activist Greta Thunberg nominated for Nobel Peace Prize

How And Why I Became A Vegan Chef