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Chocolate Caramel Cookie Sundae

Chocolate Caramel Cookie Sundae

serves 4


for the cookies:

2 tbsp cocoa powder

2 tbsp ground almonds

1 tbsp millet flour

1 tbsp buckwheat flour

1 tbsp brown rice flour

1/2 tsp bicarbonate of soda

1/4 cup (60ml) maple syrup

1 tbsp tiana’s cooking coconut butter

for the ice cream:

4-8 scoops ice cream of choice – I used Booja Booja’s vanilla

for the caramel sauce:

2 tbsp maple syrup

1 tsp raw virgin coconut oil

generous pinch salt

for the chocolate sauce:

2 tbsp cocoa powder

2 tbsp maple syrup

2 tbsp tiana’s cooking coconut butter



1. Firstly, make the cookies. Begin by adding the coconut butter into a pan with the maple syrup, and placing onto a medium-high heat. Stir the two together for a couple of minutes or so, allowing the coconut butter to melt and the maple syrup to bubble slightly (if it bubbles too much, stir it together, remove it from the heat to calm down, and then place back onto the heat). Then, when about 1-2 minutes have passed, remove it from the heat, and set it aside to cool briefly.

2. Next, add the cocoa powder, ground almonds, rice flour, buckwheat flour, millet flour and bicarbonate of soda into a mixing bowl. Using a hand whisk or spatula, quickly mix it together. Then, get the maple syrup mixture, and pour it into the flour mixture and stir it all together until smooth. The mixture will be quite wet/runny – this helps with the fudgy consistency.

3. Next, line a baking tray with baking parchment, and spoon the cookie mixture into 4 rough circular shapes (place them fairly far apart, as the mixture spreads). Then, move the cookies into the oven and bake for about 7 minutes. When the cookies have baked, remove them from the oven and set them aside to cool. They will be very soft at this point, but they firm up after cooling.

4. While the cookies cool, make the caramel sauce. Place a pan onto a medium-high heat, and add in the maple syrup, coconut oil and some salt. Stir the ingredients together, allowing the mixture to bubble and thicken into a more toffee like consistency which takes about 2-3 minutes. Each time the mixture bubbles, remove it from the heat to calm down so that you can check the consistency. When this is done, remove it from the heat, and set it aside to cool and thicken to become more gooey.

5. Then, make the chocolate sauce. Add the cocoa powder, maple syrup and coconut butter into a pan, and place it onto a low-medium heat. Stir the ingredients together until the coconut butter has melted and a smooth, silky sauce has formed. Then when this is done, remove it from the heat and set it aside.

6. Now, it’s time to assemble the sundae. Take one of the cookies, and place onto a plate. Then, top it with 1 or 2 scoops of ice cream, drizzle with 1/4 of the caramel sauce and then 1/4 of the chocolate sauce. Lastly, top with some cacao nibs or any other additions you like. Then, repeat these steps with the remaining cookies and serve.


You can also buy this beautiful plate from Notonthehighstreet, here!


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