100% paleo, gluten-free and scrumptious!
Made with coconut milk and fresh strawberries, this healthy strawberry sundae (or knickerbocker glory, as we like to call it here in the UK) is just perfect for summer days.
Yesterday was a hot day (for the UK at least) and this strawberry sundae went down a treat.
With layers of whipped cream made from coconut milk and freshly-made strawberry jam, what really nailed this sundae were the layers of triple chocolate brownie chunks, still hot and fresh out of the oven.
Surprisingly easy to make, this sundae will easily convince even the not-so health conscious that healthy food can be far tastier than processed food.
The fluffy whipped cream, the succulent jam and the triple chocolate brownies were all too amazing for words!
Another great thing about this recipe is that as the whipped cream and brownies will last for a few days in the fridge (the jam can last around two weeks when kept in an airtight container), the sundae can easily be prepared in just a few minutes!
All in all, this sundae was a good dae! 🤓
- 200g fresh strawberries, washed and halved
- 1/2 cup honey/agave syrup
- 1/2 tbsp. freshly squeezed lemon juice
- 200g quality dark chocolate
- 1/4 cup melted coconut oil
- 1/3 cup honey/agave syrup
- 1/2 cup cocoa powder
- 1 whole avocado
- 1 tsp. vanilla essence
- 3 eggs
- 1/2 cup tapioca/coconut/almond flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup dark chocolate chips
- 1 tin 100% coconut milk (chilled overnight in the fridge)
- 1/2 tsp. vanilla essence
- 2 tbsp. honey/agave syrup/coconut sugar
- Pre-heat the oven to 180c and line/grease a square baking tin.
- In a pan, place the strawberries and heat thoroughly for a few minutes until the strawberries start to get softer and a liquid forms.
- Once heated through, stir in the honey and lemon juice, and cook down for another 10-15 minutes before lowering the heat and simmering for another 10-15 minutes or until liquid has reduced further and the jam is a thick consistency.
- Remove from the heat and set aside.
- Place a bowl over a pan of hot water (ensure that the bowl isn't touching the water) and melt half of the dark chocolate.
- Add the coconut oil and cocoa powder and stir into the melted chocolate.
- Remove from the heat and add the honey/syrup and allow to cool.
- In a blender, place the avocado and blend until pureed. Add the eggs to the avocado and blend for a few seconds before adding the melted chocolate mix and blending until smooth.
- Add the flour, baking soda and salt and blend until all the mixture is combined well.
- Pour the mixture into the tin and place in the oven for approximately 20-25 minutes or until a knife placed down the middle of the brownies comes out clean.
- Remove the cake tin from the oven and leave to cool before removing the brownies from the tin.
- Melt the remaining chocolate as before and pour this over the brownies.
- Sprinkle on the chocolate chips, cut into even pieces and set aside.
- Remove the tin from the fridge and discard/save any liquid. Scoop out the hardened milk and place in a bowl. Add the vanilla and honey/syrup/cocont sugar and whisk until fluffy and the consistency of whipped cream.
- Fill a glass with alternating layers of the jam, brownies and whipped cream, before topping off with some more brownies and fresh strawberries.
- If you don't want to cook down the strawberries for o long, then you can allow them to cook down for just a few minutes so that the liquid still thickens and you are left with big, juicy chunks of sweet strawberries.