Vegan Hot Fudge Brownie Sundae
You don’t need dairy to make an epic brownie sundae. These fudgy brownies get their richness from tahini and dark chocolate, while coconut cream whips into perfect ice cream.
The hot fudge sauce uses maple syrup instead of corn syrup. Way better flavor.
Tahini Makes Brownies Fudgier
Tahini replaces butter in these brownies and creates an incredibly dense texture. The sesame paste adds richness without any dairy, plus a subtle nutty flavor that enhances the chocolate. Don’t skip the salt – it balances the tahini’s natural bitterness and makes the chocolate pop.
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Whip Coconut Cream Cold
Chill your mixing bowl and beaters for 30 minutes before whipping coconut cream. The fat needs to be completely solid to hold air bubbles. Room temperature cream will never thicken properly. Use only the thick white layer from canned coconut milk – save the liquid for smoothies.
Hot Fudge Timing Matters
Make the fudge sauce while brownies cool completely. Hot brownies will melt your whipped cream instantly. The sauce stays pourable for about 20 minutes before it starts to thicken. If it gets too thick, whisk in a tablespoon of plant milk to loosen it up.
Preventing Coconut Cream Collapse
- Store coconut cans upside down so the cream settles at the bottom, making it easier to separate from the liquid when you flip them right-side up.
- Add xanthan gum to whipped coconut cream if serving later – it prevents the cream from deflating and keeps it fluffy for hours.
Frequently Asked Questions
Which coconut milk brands work best for whipping?
Thai Kitchen and Native Forest have the highest fat content and whip most reliably. Avoid light coconut milk – it won’t thicken at all.
How long do leftover brownies stay fresh?
Store covered brownies at room temperature for up to 4 days. They actually get fudgier on day two as the tahini continues to set.
Should I reheat the fudge sauce before serving leftovers?
Yes, gently warm it in a small saucepan over low heat or microwave in 15-second intervals, stirring between each interval until pourable again.
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Vegan Hot Fudge Brownie Sundae
Equipment Needed
- 8×8 inch baking pan
- Stand mixer or hand mixer
- Medium saucepan
- Fine mesh strainer
- Large mixing bowl
Instructions
- Prepare pan and flax eggs: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Prepare flax eggs by mixing ground flaxseed with water and let sit for 15 minutes until thickened.
- Mix dry and wet ingredients: Whisk together flour, cocoa powder, coconut sugar, and salt in a large bowl. In separate bowl, mix tahini, applesauce, cooled coffee, flax eggs, and vanilla until smooth. The mixture should be completely combined without lumps.
- Combine batter and add chips: Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips. Don’t overmix – stop as soon as no flour streaks remain. Spread batter evenly in prepared pan.
- Bake brownies: Bake for 22-25 minutes until a toothpick inserted in center comes out with a few moist crumbs. Don’t overbake – brownies will continue cooking as they cool. Let cool completely in pan, about 2 hours.
- Whip coconut cream: Scoop thick coconut cream from chilled cans, leaving liquid behind. Beat coconut cream, powdered sugar, vanilla, and xanthan gum (if using) with chilled beaters until soft peaks form, about 3-4 minutes.
- Make hot fudge sauce: For fudge sauce, combine chocolate chips, maple syrup, coconut cream, coconut oil, and salt in saucepan over medium-low heat. Stir constantly until chocolate melts and mixture is smooth, about 5 minutes.
- Assemble sundaes: Cut brownies into squares using the parchment overhang to lift from pan. Place brownie squares in bowls, top with scoops of whipped coconut cream, drizzle with warm fudge sauce, and sprinkle with chopped walnuts.
Nutrition Facts
Per Serving (1 sundae)
