Check out my new Smoothie Bowl Sundae!!! A Bourbon Chocolate Smoothie Bowl with Butter Pecan Ice Cream and a super quick and easy Bourbon Butter Sauce drizzle. This dessert is super decadent, extremely chocolatey, dairy free, and the best part is, we’re using only plant based ingredients!! I’m absolutely positive if you try it, you’re going to love it! What are your favorite desserts? Also, let me know if you have any flavor suggestions. I’m always up for the challenge!
If you make this recipe, tag me on Instagram at angiesveganliving and please don’t forget to like and subscribe!!
Ingredients:
Butter Pecan Ice Cream:
For the Pecans –
1 Cup Chopped Pecans
1 tsp Vegan Butter
1 tsp Light Brown Cane Sugar
For the Ice Cream –
16 oz. Cashews (Soaked overnight or boiled for 30 minutes)
3/4-1 cup Almond Milk
1/2-3/4 cup Light Brown Cane Sugar
1 tbsp Vanilla
Salt (to taste)
Chocolate Smoothie Bowl:
For the Chocolate Sauce:
3 tbsp Dark Cocoa Powder
1/2 cup Maple Syrup
For the Smoothie Bowl:
1/2 Avocado
1 Banana
1 tbsp Protein Powder (optional)
2 tbsp Cacao Powder
1 tbsp Vanilla
1/4 cup Maple Syrup
1/2 cup Chocolate Sauce
1/2-1 cup Milk
Bourbon Butter Sauce:
2 tbsp Butter
2 tbsp Light Brown Cane Sugar
2 tsp Bourbon (or more to taste)
1 tsp Vanilla
1 tbsp Almond Milk
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