Food

Vegan Mint Chocolate Chip Sundae

Ice cream that tastes good and is good for you? That's the premise of the new book, N'Ice Cream, and we can't get enough of this mint-chocolate sundae.

Serves 2

What You Need:

1 (14 ounce) can full-fat coconut milk, refrigerated overnight
2 frozen bananas
1/4 teaspoon spirulina, optional, for color
1 tablespoon maple syrup or other sweetener
Handful of fresh mint leaves
Small drop peppermint extract
1/4 cup raw cacao nibs or grated dark chocolate

What You Do:

1. Into a blender, scoop out thick white cream from can of coconut milk. Add bananas, spirulina, maple syrup, fresh mint, and peppermint extract, and blend until smooth, scraping down the sides of the blender if necessary.

2. Taste, and add more sweetener or mint, if desired. Add about two-thirds of cacao nibs or chocolate and stir gently with a spoon. Scoop into bowls, sprinkle the remaining raw cacao nibs on top, and serve.

Don't miss this Mint Chocolate Chip Sundae in the May+June edition of VegNews!

Photo courtesy of Virpi Mikkonen and Tuulia Talvio

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