8 ounces nut butter (cashew or almond)
½ cup maple syrup, Grade A
2 Tablespoon melted butter, or coconut oil for dairy free
¼ Teaspoon baking soda
6 Tablespoons cocoa powder
1 Teaspoon vanilla
3 Tablespoons maple syrup, Grade A
1 Tablespoon water
2 Tablespoons cocoa powder
1 batch of Coconut Ice Cream
3-4 cups sliced strawberries
Preheat the oven to 325F. Mix together all the ingredients for the brownies and pour the batter into a 9″ pie pan. Bake for 20 minutes until done, but still fudgy in the middle. Set aside to cool.
Stir together the ingredients for the fudge sauce and place in a serving container, (I used a squeeze bottle).
Make the ice cream and use immediately for a soft sundae or freeze for a few hours for a firmer ice cream.
Slice the strawberries and place them in a serving bowl.
For the sundaes, serve the ice cream, brownies, and strawberries together in a bowl and drizzle with the fudge sauce.