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Jelena Fairweather 

Vegan double chocolate sundae

A veritable party in a sundae glass



  • 200g Ritter Sport 61% Fine Dark Chocolate
  • 2 scoops of vegan ice cream (vanilla, chocolate or caramel)
  • 200g sugar
  • 50g cacao powder
  • 200g flour
  • 200g apple sauce
  • 100ml coconut oil
  • 200ml plant-based milk
  • Handful almonds


  1. Preheat your oven to 180°C and mix all the dry ingredients in a big bowl
  2. Melt the dark chocolate in a water bath or microwave. Save yourself a few spoons for the sundae drizzle.
  3. Add the melted chocolate, plant-based milk, apple sauce and oil into the big bowl to the dry ingredients. Mix well until you get a smooth texture.
  4. Lightly oil your muffin pan (20x25cm), sprinkle some cocoa powder all over the pan. Fill the pan with brownie dough.
  5. Bake for 25 minutes (time will depend on the height of your brownies).
  6. For the sundae you’ll need: two brownies, two scoops of vegan ice cream (vanilla, chocolate or caramel, use one or two different flavours) and some extra squares of chocolate.
  7. For toppings you’ll need: toasted almonds and melted chocolate for drizzle.
  8. Serve in a glass or bowl of your choice. Top your brownie with 1-2 scoops of your favourite non-dairy ice cream. Drizzle generously with melted chocolate. Sprinkle with toasted almonds and add 3 squares of chocolate on top.

    Photo and recipe by Jelena Fairweather for Ritter Sport

    READ MORE: You can find more dessert recipes here