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    Home » This and That » Vegan Smores Hot Fudge Sundae!

    by Kathy Patalsky · updated: Sep 30, 2019 · published: Mar 25, 2011 · About 2 minutes to read this article. Leave a Comment

    Vegan Smores Hot Fudge Sundae!


    Happy (vegan) Hot Fudge Sundae Friday! OK, so I just made that holiday up. It’s actually Waffle Day today if you want a real food holiday. Or you can just make up your own food holidays like me. It’s a great excuse to treat yourself.

    I made this snazzy Smores Hot Fudge Vegan Sundae for a few reasons. Find out and see what ingredients I used…

    First a lil eye candy of this sundae..because it’s just so pretty!..

    Happy 5th! Why the celebratory sundae Friday?? Well, five years ago today my husband proposed. Four months later we had our wedding. It goes by so fast and I simply can’t imagine my life without him! I can’t wait to see where the next five years takes us. Hopefully we will be going to Italy this summer to celebrate our fifth wedding anniversary. Any vegan-in-Italy tips? Travel tips? Helpful hints welcome! I’ve never been!

    The other reason why I made this sundae (besides the fact that it’s fun to make and photograph sundaes) is for my husband – he has gone dairy-free (for lent) and I wanted to make him a creamy treat for staying off dairy. He really only misses his weekend croissants and cheesy frittatas from Le Pain Quotidien – since he really is quite veganish. I like to call him 99% vegan. 1% confused. 🙂

    So here’s how I made this fabulously blissful sundae..

    Smores Hot Fudge Sundae
    vegan, makes one sundae (2 spoons!)

    2 scoops Vanilla Island Coconut Bliss ice cream
    2 Tbsp dark chocolate hot fudge (I found an amazing brand called Wax Orchards – it’s fat free, fruit juice sweetened and so good!)
    2 Tbsp vegan marshmallow creme
    1 Tbsp crushed grahams
    1 Tbsp mini vegan chocolate chips
    swirl of soy whipped cream
    (cherry optional)

    Scoop the ice cream.
    Sprinkle on the grahams.
    Spoon on the hot fudge
    Sprinkle the chips.
    Dollop of marshmallow.
    Swirl of soy cream.
    Serve!

    « Chocolate-Covered Animal Cookies.
    Vanilla Cherry Coconut Breakfast Risotto »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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