1. Nutty Caramelote
Fudge Sundae
This gourmet food recipe includes sweet and salty flavors that appeal to
each and every sense required to become fully indulged with a dessert. One bite
into the sundae mix and your taste buds are on a wild journey through a sweet,
rich caramel and chocolate wonderland. Once you bite into the crunchy layer of
nuts, your taste buds are pulled back from the sweet sensation and are shocked
with a salty twist. As you reach the end of your sundae journey, you bite into the
last treasured layer of small brownies that finally fulfills every dessert craving you
may have had.

2. I am so delighted with this recipe and how well received it was by my family and
friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae
Challenge. You can learn more about this fun and rewarding challenge on Heather
Pace’s blog, Sweetly Raw.
Before you get started, make sure you check out my recipe for Raw Candied
Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll
want to prepare this recipe to include with the Nutty Caramelote Fudge
Sundae recipe that follows.
Although there are several parts to making this unique and indulgent sundae, the
steps are easy and the ingredients are fairly basic. You don’t need an ice cream
maker, and an everyday blender can work well if you currently don’t own a high-
speed blender. The individual recipes can be enjoyed on their own or in
combination with other recipes as well. The sauces go great with fresh cut fruit!

3. Here’s the recipe(s) for the sundae:
Vanilla Ice Cream Base
Ingredients
 4 c raw cashews ground
 2 c coconut water
 ½ c raw agave nectar
 1 T organic non-alcoholic vanilla extract
 1 tsp Himalayan pink salt
 ¼ c coconut oil

4. Preparation
Combine ground cashews, agave, vanilla, and coconut water in a high-
speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again.
Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split
ice cream base into two equal parts. (For this recipe, use one part for one type of
ice cream flavor, and the other for the other ice cream flavor). Place in tightly
sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in
freezer.
Chocolate Fudge Sauce
Ingredients
 ¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
 ¼ c raw agave nectar
 1 c raw cacao powder
 12 tsp avocado oil
Preparation
Place all ingredients into a high-speed blender, and blend until super smooth.
Keep in a tightly closed container in the cupboard – do not chill. I used a jar.
Caramel-Praline Sauce
Ingredients
 16–20 pitted dates soaked and drained
 1 c coconut water
 ½ T organic non-alcoholic vanilla extract
 1 T raw lucuma powder
 1 T coconut oil

5. Preparation
Combine all the ingredients in a high-speed blender, except the coconut oil.
Blend on high until smooth. Slowly add in the coconut oil as the blender is
working, until well incorporated. Keep sauce in an air tight container in the
refrigerator. It should stay good for at least 3 to 4 days.
Optional Add-in
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
 ½ c prepared Raw Candied Almonds crushed
 ½ tsp Himalayan pink salt
 drizzle raw agave nectar
Nutty Vanilla-Praline Swirl Ice Cream
Ingredients
 ½ prepared Vanilla Ice Cream Base recipe
 ½ prepared Caramel-Praline Sauce with optional add-in recipe
Preparation
Remove ice cream base from refrigerator and slowly poor in the prepared nutty
Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into
the ice cream, being careful not to mix it together. Tightly close container and
shake up and down a few times. Place in freezer for 1 to 2 hours until set.

6. Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients
 ½ prepared Vanilla Ice Cream Base recipe
 ½ c prepared Chocolate Fudge Sauce recipe
 1-2 T raw cacao nibs
 ¼ c vegan mini chocolate chips
Preparation
Remove ice cream base from refrigerator and slowly poor in the
prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips.
Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being
careful not to mix it together. Tightly close container and shake up and down a
few times. Place in freezer for 1 to 2 hours until set.
Chocolate Fudge Brownie
Ingredients
 1 c raw almond meal
 ¼ c raw coconut flour
 1 c raw almonds
 1 c raw cacao powder
 ½ c and 2 T Grade B maple syrup
 ¼ c coconut oil
 1 tsp Himalayan pink salt
Preparation
Combine almond meal, coconut flour, and raw almonds, and raw cacao
powder in a food processor. Process until it’s the consistency of a fine flour with
very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly
add in the coconut oil while the processor is mixing. Process until smooth.
Remove from mixer.

7. Line a cake pan (preferably glass) with wax paper or saran wrap (lightly
grease with coconut oil if wax paper or saran wrap is not available). Pour brownie
mixture into pan. Using your hands carefully press down on mixture and evenly
spread it throughout the pan. Cover pan and place in the freezer for about 1 hour
or until firm.
Remove from freezer and from pan and place on a cutting board. Cut cake
into brownie size pieces. Place in air-tight covered container and keep in the
refrigerator to store. Brownies should stay good for up to 1 week (or longer if
kept in the freezer).

8. Nutty Caramelote Fudge Sundae
Assembling the Sundae
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place
1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of
theCaramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of
the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of
the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan
topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a
sweet red cherry! Now that’s a sundae!
I hope you enjoy this recipe as much as my family and I did. Feel free to
share it with others! Let me know what you thought of it or how you changed it
up. Just leave your comments at the end of the post.
Source: http://rawrifficfood.wordpress.com/2012/07/26/nutty-caramelote-fudge-sundae/