Vegan Brownie Sundae

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8-12 servings

Vegans choose to forego dairy, which includes cream, butter and other indulgent ingredients that go into most desserts. At The Root, pastry chef Davis creates a decadent sundae with coconut ice milk that’s sauced with caramel made from coconut milk. It’s become a summer favorite at the restaurant. 

Ingredients

2 3/4 cups granulated sugar, divided
1 cup packed brown sugar
3/4 cup cocoa powder
1 tsp. salt
2 tsp. vanilla extract, divided
1/2 cup vegetable oil
1 cup water
2 cups all-purpose flour, divided
1/2 tsp. baking powder
1/2 cup chocolate chips
2 cans (14 oz. each) coconut milk

Caramel Topping
2 cups granulated sugar
1/2 cup water
Lemon juice
1 can (14 oz.) coconut milk
3/4 cup packed brown sugar
1/4 cup hot water
2 cups pecans (chopped or whole)

Steps

  1. Prepare brownies: Preheat oven to 350°F. In large bowl, combine 1 cup granulated sugar, brown sugar, cocoa, salt, 1 tsp. vanilla and vegetable oil.
  2. In small saucepan, combine water and 1/2 cup flour. Cook over low heat, stirring constantly, until it turns into a gluey paste. Add flour/water mixture to sugar/cocoa mixture; mix well. Stir in remaining 1 1/2 cups flour, baking powder and chocolate chips; mix well.
  3. Spread batter into greased 9-in. square baking pan. Bake about 30 min., or until firm in the center. Do not turn off oven.
  4. Prepare coconut ice milk: In blender, combine coconut milk, 1 3/4 cups granulated sugar and 1 tsp. vanilla; blend until smooth. Chill mixture completely.
  5. Churn cooled mixture according to ice cream machine instructions. (If you don’t have an ice cream machine, pour mixture into ice cube tray and freeze. Remove cubes and place in food processor. Process until smooth and return to freezer.)
  6. Prepare caramel topping: In med. saucepan over med.-high heat, combine sugar, water and a few drops lemon juice; do not stir. Using a pastry brush dipped in water, brush down any sugar crystals on the sides of pan.
  7. Place coconut milk in a separate saucepan and bring to a simmer. Cook sugar mixture to an amber color, gently swirling pan. Slowly add hot coconut milk, stirring with a wooden spoon. Once all coconut milk is added, return to a boil. Remove from heat and allow to cool.
  8. In small bowl, combine 3/4 cup brown sugar and hot water. Stir to dissolve. Add pecans. Pour onto a silicon baking mat. Bake in 350°F oven, stirring every 10 min., until sugar crystallizes and pecans look dry. Allow to cool and break pecans apart.
  9. To assemble, place 1 scoop coconut ice milk on top of a brownie square. Drizzle with caramel and top with pecans.

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources