Maple Maca Ice Cream Sundaes
Serves: 6 servings
  • 1 cup (5 ounces) raw cashews
  • 1 cup water
  • ½ banana (2½ ounces without peel)
  • ¼ cup maple syrup
  • 2 Tablespoons maca powder (gelatinized)
  • 1 teaspoon vanilla extract
  • pinch salt
  • ¾ cup water
  • 2 Tablespoons maple syrup
  • ½ cup natural unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 Tablespoons vegan dark chocolate chips
  • ¼ cup chopped walnuts
  1. Soak the cashews in boiling water for 10 minutes. Drain and add to a blender along with the water, banana, maple syrup, maca powder, vanilla, and salt. Process until smooth.
  2. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
  3. While ice cream is churning, make the dark chocolate sauce.
  4. In a small saucepan whisk together the water, maple syrup, cocoa powder, vanilla, and salt. Bring to a boil over medium high heat. Add the dark chocolate chips and stir continuously until they’re completely melted. Reduce heat and simmer until the mixture is thickened, about 5 minutes.
  5. Drizzle chocolate sauce over the ice cream and sprinkle with chopped walnuts
Adapted from Whole Foods To Thrive by Brendan Brazier.
The Dark Chocolate Sauce can be stored in the fridge. Mixture will thicken after being cooled but can be thinned by reheating and/or adding almond milk
Recipe by Queen of My Kitchen at