So, today is the day. Even though it’s only been a few days since I first tempted you with the images of this creation, it feels like I’ve had to wait a life time to share it.

Has it ever happened to you before, when you finally perfect a recipe and then bam – you’re out of ingredients, and can’t make it that one last time? Well, that’s what happened to me with this. After endless attempts to create the perfect chocolate cookie, I finally did it, only to realise I had then ran out of ingredients to make it again. It was so painful. In many situations this is fine, as you can just run down to your local shop and top up on the ingredients. However, for two reasons this wasn’t the case for me 1.) because I live in the middle of nowhere and 2.) because most shops don’t stock all of the types of ingredients I use.

So, all that was left for me to do at this point was enjoy the last bites of my cookie, place an amazon order and wait patiently. Then thankfully, my ingredients arrived a couple of days later. Unpacking them, it was back into the kitchen for me and time to make these cookies. However, looking back now, I am glad for that wait because it did really make me appreciate the taste of the cookies and the recipe for them even more.

So, now onto the cookie. Seriously, words can’t describe it. Every attempt leading up to it’s perfection was worth all of the patience/stress/disappointment, because boy was that first taste of the final version good. Honestly, my tastebuds died and went to heaven. The cookie in itself makes my heart content, with or without the sundae elements.

When coming up with it, I really wanted to make this cookie like those chocolate fudge ones you can buy from supermarkets – you know the big flat squidgy ones, filled with chocolate chunks, and are so incredibly decadent? That was my mission. And after many attempts, struggles and ingredients, I finally did it. Even though getting the perfect texture and taste does require a handful of ingredients – it’s so worth it. Because, when you swap from using traditional plain wheat flour, a varied mixture of flours in its place is what works best for taste and texture.

Cookies completed, I then wanted to transform them into the best dessert I could possibly imagine. And or me, this involves a lot of chocolate, caramel and ice cream. So next, I created a chocolate fudge sauce and a gooey salted caramel to pair with them and make into my sundae.

Lastly came the easiest part – the ice cream. I simply scooped that out from the jar of my favourite vanilla by Booja Booja. Have you tried their products before? They’re definitely one of my favourite companies. They make the most amazing chocolate truffles and ice creams! Their ice cream is seriously amazing. It’s made from cashews, but you honestly couldn’t tell. It’s just so rich, creamy and perfect.

So, after baking my cookies, topping them with ice cream, then drizzling with chocolate and caramel sauces (some cacao nibs too for an added crunch), my sundaes were made and ready to eat. Then, after just one bite of one I was transported into another world, a sweet sugary heaven.

Honestly, this is my favourite dessert yet. I am so happy to be sharing it with you, and I hope you love it as much as I do. I’ve tried it on a few people now, and none of them could believe that it wasn’t made from your traditional ingredients (which made me very happy). I’ll also be sharing the video for this soon!

chocolate caramel cookie sundae

serves 4

ingredients

for the cookies:

2 tbsp cocoa powder

2 tbsp ground almonds

1 tbsp millet flour

1 tbsp buckwheat flour

1 tbsp brown rice flour

1/2 tsp bicarbonate of soda

1/4 cup (60ml) maple syrup

1 tbsp tiana’s cooking coconut butter

for the ice cream:

4-8 scoops ice cream of choice – I used Booja Booja’s vanilla

for the caramel sauce:

2 tbsp maple syrup

1 tsp raw virgin coconut oil

generous pinch salt

for the chocolate sauce:

2 tbsp cocoa powder

2 tbsp maple syrup

2 tbsp tiana’s cooking coconut butter

method

PREHEAT YOUR OVEN TO 180 C / 356 F

1. Firstly, make the cookies. Begin by adding the coconut butter into a pan with the maple syrup, and placing onto a medium-high heat. Stir the two together for a couple of minutes or so, allowing the coconut butter to melt and the maple syrup to bubble slightly (if it bubbles too much, stir it together, remove it from the heat to calm down, and then place back onto the heat). Then, when about 1-2 minutes have passed, remove it from the heat, and set it aside to cool briefly.

2. Next, add the cocoa powder, ground almonds, rice flour, buckwheat flour, millet flour and bicarbonate of soda into a mixing bowl. Using a hand whisk or spatula, quickly mix it together. Then, get the maple syrup mixture, and pour it into the flour mixture and stir it all together until smooth. The mixture will be quite wet/runny – this helps with the fudgy consistency.

3. Next, line a baking tray with baking parchment, and spoon the cookie mixture into 4 rough circular shapes (place them fairly far apart, as the mixture spreads). Then, move the cookies into the oven and bake for about 7 minutes. When the cookies have baked, remove them from the oven and set them aside to cool. They will be very soft at this point, but they firm up after cooling.

4. While the cookies cool, make the caramel sauce. Place a pan onto a medium-high heat, and add in the maple syrup, coconut oil and some salt. Stir the ingredients together, allowing the mixture to bubble and thicken into a more toffee like consistency which takes about 2-3 minutes. Each time the mixture bubbles, remove it from the heat to calm down so that you can check the consistency. When this is done, remove it from the heat, and set it aside to cool and thicken to become more gooey.

5. Then, make the chocolate sauce. Add the cocoa powder, maple syrup and coconut butter into a pan, and place it onto a low-medium heat. Stir the ingredients together until the coconut butter has melted and a smooth, silky sauce has formed. Then when this is done, remove it from the heat and set it aside.

6. Now, it’s time to assemble the sundae. Take one of the cookies, and place onto a plate. Then, top it with 1 or 2 scoops of ice cream, drizzle with 1/4 of the caramel sauce and then 1/4 of the chocolate sauce. Lastly, top with some cacao nibs or any other additions you like. Then, repeat these steps with the remaining cookies and serve.

You can also buy this beautiful plate from Notonthehighstreet, here!

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