11.10.2008

Brownie Crumble Sundae





For Brownie Crumble:

Almonds (or almond meal)
Walnuts
Dates
cocoa (or cacao) powder

This is fairly fool proof. Measurements depend on personal taste, and amount of folks you are feeding. I used roughly 1/3 cup almonds, 1/4 cup walnuts, 5 large dates, and 6 heaping spoons of cocoa. This made *a lot*; way more than needed for a few sundaes. (I've been storing it in the 'fridge, and tossing it over fruit and such.)

Toss almonds into a food processor and process until it is a meal. Add walnuts, and pulse until chunky. Add cocoa powder along with pitted and chopped dates. Pulse until crumbly. You could form this into bars, if you wanted. I didn't bother. (if it seems too crumbly to form bars, add another date, or two.)


For ice cream:

Banana
Fruit of choice
agave/honey/maple syrup (optional)

For the sundae pictured, I used one banana and apple pulp left over from juicing; about equal amounts of each. You don't have to use pulp. You could use strawberries, or any other fruit in place of the apple pulp. If you use fresh juicy fruit, just use more banana than other fruit. Otherwise, it's a great way to use up that fruit juice pulp!

This was enough for two scoops of ice cream. I have a small ice cream maker (half pint). If yours is large, you will need to use much more, or simply place blended fruit mixture into a container in the freezer, and stir every so often to keep it creamy until done.

If you like your ice cream sweet, add some agave, or the sweetener of your choice. I find the fruit to be sweet enough on it's own.


Assembly:

Place a few spoonfuls of brownie crumble into dessert bowl. Top with a scoop of ice cream. Add berries of choice. Sprinkle more crumbles over all. Enjoy!