With all this warm weather I have started craving some of those good old fashion desserts. Lately I have had Banana Splits on my mind so I decided last night it was finally time to make my own. Of course neither caramel sauce or hot fudge is vegan so I found recipes for both and the whole thing turned out perfect!! Next time I might have to try some homemade whip cream!!
Both these recipes were surprisingly simple to make. I made them before dinner, which worked out nice because they both had an opportunity to cool off a bit so they didn't melt the ice cream.
Caramel Sauce
1 c soy milk
3/4 c brown rice syrup
1/3 c maple syrup
3 TBSP water
2 TBSP arrowroot powder or 1 1/2 TBSP cornstarch (I used arrowroot)
1 TBSP vegan margarine
2 tsp vanilla extract
Combine first 3 ingredients in saucepan. Heat over medium heat until boiling, whisking often to prevent sticking. Boil about 10 mins, until lightly coats the back of a spoon. Mix water and arrowroot in a small container. Add to boiling mixture and cook for 2 minutes, stirring constantly. Remove from heat and stir in margarine and vanilla extract. Allow to cool before using.
Hot Fudge
1/2 c canned coconut milk, mixed very well before measuring
1 c semisweet chocolate chips (dairy free)
1 TBSP Agave
1/2 tsp vanilla extract
In a saucepan, heat coconut milk over medium high heat until it just boils. Turn the heat to low and whisk in chocolate chips. Let cook, whisking until smooth. Remove from heat and whisk in agave and vanilla.
Assemble Banana Splits and enjoy!
Both sauces can keep in the fridge for about 5 days, if they last THAT long!! You could always use any leftover sauce to make some really yummy milkshakes, hmmm.....I see another post in the very near future!!
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