Hands up if you love ice cream!
If like me you love the stuff then I think you will also love this sweet and salty peanut butter sauce. It goes really well with my current favourite – Alpro Hazelnut and Chocolate “ice cream” – which is dairy free, low in sugar and it does not disappoint. Anyone out there who can’t have dairy or chooses not to then you’ve gotta try it…it’s so creamy, I don’t know how they do it but it’s delicious.
I’ve got to admit… when I first made the recipe I hadn’t planned on it going solid when it cooled, I just wanted a little something extra that was as satisfying as toffee sauce but a healthier version! I’m really chuffed that it does though, it reminds me of when we were little getting ice cream from the lakes that was dipped in hot chocolate sauce which were always so good!
Anyway whether you have it drizzled over porridge or a stack of pancakes it’s equally as nice but I just love how when you pour this sauce over ice cream, it hardens and forms a shell, ready to be cracked open!
This recipe can be whipped up in less than 5 minutes, so whilst you are waiting for your ice cream to soften a little you can make a quick batch of sauce. Its so good you’ll end up eating it out of the pan before it even makes it near your dessert bowl, did I mention that it’s completely vegan too…
Give it a try next time you have a cosy night in and let me know what you think!
- 1tbsp crunchy peanut butter – Morrisons do their own brand of 100% peanut butter which I definitely recommend!
- 1tbsp coconut oil
- 1tbsp maple syrup (100% natural)
- 1/2 tsp vanilla essense
- sprinkling of salt
You can make this in a little saucepan or in a bowl in the microwave.
Heat the coconut oil over a medium heat until melted, add in the rest of the ingredients, stir well and serve!
The sauce is ideal for freezing too, just reheat in the microwave when you are ready to eat!