BBQ Corn Sundae with Dark Chocolate Coconut Bliss

A Sweet and Savory Summertime Treat

 

This grilled corn dessert comes together with a balance of sweet and savory, plus a smoky twist to enhance a rich chocolate treat. Celebrate the bounty of summer with this unique vegan sundae.

4 Servings, 10 Min/Prep Time, 20 Min/Cook Time, 30 Min/Total Time

Ingredients

  • 3 tbsp coconut oil

  • 1 tsp chili powder, divided

  • 1/2 tsp fine sea salt, divided

  • 2 tsp agave syrup

  • 1 tsp cinnamon

  • 2 gluten-free corn tortillas, cut into 8 wedges

  • 2 cobs corn, husks removed

  • 1 pint Dark Chocolate Coconut Bliss

  • 1/4 cup smoky barbecue sauce

Nutrition Facts - Per 1 sundae (1/4 recipe)

  • Calories - 400

  • Fat - 26g

  • Saturated Fat - 21g

  • Cholesterol - 0mg

  • Sodium - 510mg

  • Carbohydrate - 47g

  • Fiber - 5g

  • Sugars - 26g

  • Protein - 5g

Directions

  • Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.

  • Heat coconut oil in small saucepan over medium heat until melted. Stir together 1 tbsp coconut oil, 1/2 tsp chili powder and 1/4 tsp salt; set aside.

  • Stir together agave, cinnamon, remaining oil, chili powder and salt. Toss with tortilla wedges until well coated.

  • Transfer to prepared pan in single layer.

  • Bake for 12 to 15 minutes or until golden and crisp.

  • Let cool completely.

  • Preheat grill to medium-high.

  • Oil grate well.

  • Brush corn with reserved coconut oil mixture.

  • Grill corn, turning often, for about 5 minutes or until lightly charred and tender.

  • Remove kernels from cobs and set aside.

  • Scoop vegan ice cream into serving dishes; top with corn.

  • Crush tortilla chips over top and drizzle with barbecue sauce.

Tip:

  • Assemble ingredients into a parfait, if desired, by layering vegan ice cream, corn and crushed tortilla chips.

  • Top with a drizzle of barbecue sauce and a crispy whole tortilla chip.

Coconut Bliss