Paleo Strawberry Sundae
By: Justina Elumeze
Published: Wednesday, May 24, 2017 - 5:58am

Ingredients




For the Strawberry Jam
200g fresh strawberries, washed and halved
1/2 cup honey/agave syrup
1/2 tbsp. freshly squeezed lemon juice
For the Triple Chocolate Brownies
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
For the Whipped Cream
1 tin 100% coconut milk (chilled overnight in the fridge)
1/2 tsp. vanilla essence
2 tbsp. honey/agave syrup/coconut sugar

Preparation

1 Pre-heat the oven to 180c and line/grease a square baking tin. 2 For the Strawberry Jam 3 In a pan, place the strawberries and heat thoroughly for a few minutes until the strawberries start to get softer and a liquid forms. 4 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. 5 Remove from the heat and set aside. 6 For the Brownies 7 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. 8 Add the coconut oil and cocoa powder and stir into the melted chocolate. 9 Remove from the heat and add the honey/syrup and allow to cool. 10 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. 11 Add the flour, baking soda and salt and blend until all the mixture is combined well. 12 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. 13 Remove the cake tin from the oven and leave to cool before removing the brownies from the tin. 14 Melt the remaining chocolate as before and pour this over the brownies. 15 Sprinkle on the chocolate chips, cut into even pieces and set aside. 16 For the Whipped Cream 17 Remove the tin from the fridge and discard/save any liquid. Scoop out the hardened milk and place in a bowl, adding the vanilla and honey/syrup/cocont sugar and whisk until fluffy and the consistency of whipped cream. 18 For the Sundae 19 Layer your chosen sundae glass with alternating layers of the jam, brownies and whipped cream, before topping off with some more brownies and fresh strawberries. 20 Notes 21 Break the chocolate into pieces to ensure that it melts easily. 22 If you don't wish to wait so long to cook down the strawberries to make a jam, then, just as I did, you can allow them to cook down for just a few minutes so that the liquid still thickens and you are also left with big, juicy chunks of sweet strawberries.

About

100% paleo, gluten-free and scrumptious! Made with coconut milk, and fresh strawberries, this healthy strawberry sundae (or Knickerbocker glory) is just perfect for summer days.