An ice-cream sundae is the last great bastion of these warm days, a mouthful of late summer tied up in pushing a long-handled spoon through layers of delicious toppings and ice-cold coconut ice cream. A sundae is a gorgeous concoction of more-ish foods that can be as simple or as over the top as you want them to be. Something wonderful usually happens when crunchy toppings meet scoops of creamy ice-cream. What's not to like?
This dessert also tends to have so many things sprinkled sky-high on it that you'll feel a little naughty. And that's precisely the point. "I think it's important to have a treat of some kind every day. It's the best way to be kind to yourself while shedding any hangups we may have about 'good' or 'bad' foods and enjoying things to the fullest," says mbg's food editor Leah Vanderveldt. "I love this sundae because it's the perfect combination of decadent and nourishing. It's filled with lots of healthy fats from nut butters and coconut and it provides a good dose of magnesium from delicious dates and cacao. Edible flowers make the perfect antioxidant-rich garnish, too."
- 1 tablespoon almond butter
- 1 tablespoon carob nibs
- 1 tablespoon raw agave or maple syrup
- Pinch of Himalayan pink salt
- 3 scoops coconut ice cream
- 3 dates filled with cashew butter
- a sprinkle of bee pollen
- a handful of edible flowers
1. Keep the coconut ice cream in the freezer until right before you're ready to construct the sundae.
2. Next, ladle 1 tablespoon of raw agave or maple syrup into the bottom of the dish. Drop in 2 generous scoops of the coconut ice cream on top of the sauce. Top with 1 tablespoon of almond butter and a pinch of Himalayan pink salt — that way you'll taste ice cream and sauce with every bite.
3. Drop in the final scoop of ice cream. Pour the remainder of raw agave/maple syrup over the sundae. Top with a generous sprinkle of bee pollen, and carob nibs.
4. Lastly garnish with the edible flowers and cashew-filled dates.