ChocolatePeanutButterNonDairySundae
Desserts

Chocolate Peanut Butter Non-Dairy Sundae

Ingredients

  • 1 c Granulated Sugar
  • 2/3 c Thirster® Oatmilk
  • 1 tsp. Kosher Salt
  • 4 oz. Glenview Farms® Organic Chocolate Peanut Butter Non-Dairy Frozen Dessert
  • 1 oz. Fresh Raspberries
  • 2 oz. Glenview Farms Non-Dairy Whipped Topping

PREPARATION

  1. Add sugar to a saucepan without non-stick coating. Spread sugar evenly in pan and heat on medium-high to allow sugar to melt.
  2. When edges of sugar start caramelizing, use spatula to bring them toward middle of pan.  
  3. Keep stirring until all the sugar has caramelized. Cook until caramel turns to dark amber color. 
  4. Remove from heat and stop cooking process by adding oatmilk. Be very careful of splatter as you add the oatmilk as the temperature of the caramel is VERY HOT. The oatmilk will cause the dry caramel to harden. 5. Place the pan back on the burner and at a low flame and cook gently, allowing the hardened caramel to melt back into the caramel. Stir gently until you have a smooth caramel sauce. Allow to cool and store for up to one week in a squeeze bottle.

To Plate: 

1. Scoop non-dairy dessert into cups. Top with caramel sauce, non-dairy whipped topping and fresh raspberries.

Recipe by Chef Matthew Dean, Food Fanatics® Chef, Streator, IL