EatInEatOut Fall 2014 - Page 62

Peppermint Patty Sundaes Vegan ice cream of your choice - I used SO Delicious Coconut Milk vanilla FOR THE FUDGE SAUCE: ½ cup sugar ¼ cup unsweetened cocoa powder pinch of sea salt 1/2 cup non-dairy milk of your choice 3 Tbsps vegan buttery spread 1/2 cup vegan semi-sweet chocolate chips 1/2 Tbsp arrowroot powder 2 Tbsps non-dairy milk of your choice 1 tsp peppermint extract TOPPING: 8 mini peppermint patty candies KELLY is a wife, mother, and violinist living in Southeast Michigan. When her children were diagnosed with multiple food allergies and intolerances, she began to alter her favorite recipes to be wheat, egg, and dairy free. On her blog The Pretty Bee, she shares her recipes and encourages those with food allergies to experiment in the kitchen to find food that is safe and fun to eat. Kelly believes that allergy-friendly cooking can be delicious and enjoyable, and hopes that more and more families with food allergies will have fun recreating her recipes in their kitchens. Kelly is the author of one ebook, Allergy Friendly Comfort Food, and is currently working on another ebook of holiday recipes. Place the sugar, cocoa powder, and sea salt in a sauce pan and whisk together. Pour in the ½ cup of non-dairy milk and whisk to combine. Heat the mixture over medium heat until it just begins to simmer, then reduce heat to low. Add the vegan buttery spread and the vegan chocolate chips and stir until melted and combined. In a small container with a lid, place the arrowroot powder and 2 Tbsps of non-dairy milk, shake well to remove lumps. Drizzle the arrowroot mixture into the sauce pan and stir constantly until thickened. Remove pan from heat and stir in peppermint extract. Let cool for a few minutes. Scoop ice cream into sundae cups and top with chopped peppermint patties. Enjoy! 62 WWW.EATINEATOUT.CA