Celebrate chocolate, cake, decadence, and indulgence. All at once, and in the glorious form of this red velvet & brownie fudge sundae. Life does not get much better than this, I’m telling you.
Spooning through layers of cold ice cream, hot fudge sauce, and warm fudge-y layers of red velvet cake and brownie. Each bite is heaven, and it’s impossible to stop at one. The fact that this whole dessert if gluten free, refined sugar free, and vegan is as mind-blowing as each bite.
This dessert is made to be shared by two, but you could absolutely try and tackle and devour it alone. You could stretch it out to 4 people, but who wants to have less dessert anyways?
Any leftover brownie can easily be frozen, just wrap in cling wrap and place in the freezer, then when you want to enjoy just defrost in the fridge or place in the oven. Bliss.
You could use your favourite vegan ice cream here, or you could make my Guilt-free Cookie Dough Ice Cream – optional, but very highly recommended, as you would get ice cream, cookie dough, brownie, red velvet cake, and chocolate fudge sauce all at once.
1 tablespoons chia seeds with 3 tablespoons water, set for 10 minutes
½ tablespoon cacao powder
¼ teaspoon baking powder
2 tablespoons maple syrup
3 tablespoons coconut sugar
½ teaspoon vanilla extract or paste
¼ cup chocolate chips
For the Brownie Layer
1 tablespoon coconut oil
80g good quality dark chocolate
1 tablespoon almond butter
2 tablespoons oat flour
2 tablespoons almond flour
1 tablespoons potato starch
1 teaspoon psyllium husk
2 tablespoons coconut sugar
Pinch of sea salt
1 tablespoon cacao powder
3 tablespoons maple syrup
½ teaspoon vanilla extract or powder
1 tablespoons chia seeds with 3 tablespoons water, set for 10 minutes
Fudge Sauce
125ml / ½ cup almond milk
75g good quality dark chocolate
Pinch of sea salt or fleur de sel
Instructions
For the Red Velvet
Preheat your oven to 185ºC / 365ºF and place your unpeeled beetroot on a baking tray. Bake for 45 minutes to an hour. Remove from oven and let cool. Peel the skin off the beet - you should be able to easily do this with your hands - and place the beet flesh in a food processor along with remaining ingredients - except for chocolate chips - and blend until smooth.
Stir in chocolate chips and pour batter into a greased or lined small brownie or baking tin.
Bake for 10-15 minutes, until just set, but do not overbake! As your red velvet bakes, make your brownie layer.
For the Brownie
Start by melting the chocolate, coconut oil, and almond butter together. The best way to do so is in a hot water bath. Place broken up pieces of the chocolate together with the coconut oil and almond butter in a heatproof bowl over a pan or big bowl filled with hot water without letting the base touch the water. Stir until fully melted.
Once melted, whisk in remaining ingredients until fully combined and the batter is smooth.
Once red velvet mix has set, remove from the oven, pour the brownie layer over the red velvet, and bake for a further 15 minutes or until a toothpick inserted into the middle comes out clean. Let cool fully before slicing.
Fudge Sauce
Simply melt all of the ingredients together in a hot water bath. Serve hot.
To Assemble
Slice up your already cooled red velvet brownie and layer once slice on top of the other. Dollop your favourite ice cream. Drizzle over some hot fudge sauce and serve!
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
