We combined the best vegan ingredients to give you a delicious and healthier version of the classic sundae you can plate up and impress just about anyone at your Easter dinner this year. Continue reading, or check out the live version on CTV Morning Live Calgary here.
First off, you need and I mean NEEDAH to grab yourself some of Fiasco Gelato's vegan sorbetto - we grabbed their Dairy-Free Creamy Coconut and Dark Chocolate.
Let the sorbetto sit out for about 5 minutes as they suggest it tastes best served at -11 degrees celcius, and we don't argue with gelato gods. Scoop a couple of each into your dish and add some chopped fruit of choice - we used fresh strawberries and blackberries.
Because we have zero self control, we almost just inhaled this entirely and ended the blog here, but then we saw the next ingredient - our White Chocolate Vegan Pumpkin Seed Butter Cups and Dark Chocolate Pumpkin Seed Butter Cups (cue the angel harmonies). Chop some of these up (you can purchase them online or find out where to buy in a store nearest you here), and sprinkle them on top.
Hokay, now we're talking. Lastly, we found a vegan coconut-based whip cream from Gay Lea (gluten free, dairy free, vegan and certified Non GMO) that we finished with on top.
Et, VOILA! Another super fast, vegan dessert you can enjoy on your own or offer your guests while entertaining this year.
(Allergen Note: this dessert is only gluten free, vegan and dairy-free)