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

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

FSD Resources