Coconut Berry Sundae with Homemade Peanut Butter Chocolate Drizzle
Fresh berries, creamy coconut ice cream, and a healthy magic shell make this great dairy free coconut berry sundae with homemade peanut butter chocolate drizzle recipe
Servings 4 people
Ingredients
Ingredients
- 1 pint vanilla coconut milk ice cream
- 1 nectarine
- 1/2 cup blueberries
- 3 tbsp chocolate chips dairy free and soy free
- 2 tbsp natural chunky peanut butter
Instructions
Directions:
- Thinly dice the nectarine to pieces just longer than a blueberry. This is best done by first cutting the nectarine into thin slices and then dicing the nectarine slices.
- In a small bowl, melt the chocolate chips and peanut butter together. If using the microwave, heat for 22 seconds, then stir before heating for another 11 seconds. If using the double broiler, stir every 15 seconds until fully melted, about 1-2 minutes. After either method, remove the mixture from heat, stir to evenly combine the peanut butter and chocolate, and set aside.
- Scoop the coconut ice cream evenly across 4 bowls using an ice cream scoop or large spoon
- Spread the diced nectarines and blueberries on top of the ice cream, distributing them evenly across each bowl
- Using a spoon, drizzle the chocolate peanut butter mixture across the tops of the bowls, spreading evenly among the bowls
- serve and enjoy!
Notes
Notes: use a natural peanut butter for a better effect. If you are allergic to peanuts or prefer other nut butters, you can substitute at equal quantities for another nut butter, such as almond butter.