caramel

Vegan Coconut Chocolate Blondie Skillet Sundae

A closeup of the ice cream on a Vegan Coconut Chocolate Blondie Skillet Sundae

I waited tables for years durning college at Chili's. You know “I want my baby back, baby back….” that Chili’s.

One of our most popular desserts at the time was something called the Paradise Pie. It was basically a chocolate coconut blondie in a cinnamon buttery skillet, topped with ice cream, caramel, and fudge sauce, sprinkled in chopped nuts.

How many of these did I eat over the years I worked there? I would honestly hate to know the real number. Lets just say A LOT, because they are addictive. My husband (who also spent some time waiting tables there) and I were talking about this glorious dessert the other day with our kids and decided it had to be veganized. They had to know the glory and wonder of this perfect dessert.

The 13 year old baking wonder had already perfected an amazing vegan blondie recipe, so I had her add coconut and chocolate chips and a graham cracker crust. The result was perfection and tasted just like I remembered it. Mind you it has been a gazillion years at least since I have had the real thing. We topped it with vanilla ice cream and our easy vegan caramel and fudge sauce recipes, and ate ourselves sick.

The kids were fans for sure, and my husband and I were more than excited!

If you have had a Paradise Pie, then you know! If not, then let me urge you to blow your diet on this! You might regret it a little, but will probably get over it pretty fast.

Also thanks Chili’s for helping me pay my rent through college and for all the friends I made working there, that I am still friends with to this day. Lets share a vegan Paradise Pie the next time we get together!

INGREDIENTS:

  • 1 cup melted vegan butter

  • 2 cups brown sugar

  • 2 egg replacers (powdered or flax egg)

  • 2 teaspoons vanila extract

  • 2 cups all purpose flour

  • 1 teaspoon salt

  • 1/2 cup mini vegan chocolate chips

  • 1/3 cup shredded coconut

  • 1 sleeve graham crackers

  • 3 tablespoons melted butter

  • 1 batch vegan fudge sauce

  • 1 batch vegan caramel sauce

  • plant based vanilla ice cream

  • 1/4 cup chopped walnuts

  • 2 tablespoons butter mixed with 1 teaspoon cinnamon (for the skillet)

A bite of Vegan Coconut Chocolate Blondie Skillet Sundae on a spoon

A bite of Vegan Coconut Chocolate Blondie Skillet Sundae on a spoon

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Place graham crackers in a blender or food process and pulse until they are finely ground to a sandy consistency. Mix in the 3 tablespoons of melted butter. Press the mixture into a 8x8 baking pan and bake for 10 minutes.

  2. While the crust is baking, mix the sugar with the melted butter, and vanilla. Mix in the flour and salt until well combined. Stir in the coconut and chocolate chips.

  3. Pour batter over the graham cracker crust and bake for 45 minutes to 1 hour on the middle oven rack. The blondies will seem a little gooey and soft even once they are done, but will firm up once cooled.

  4. Allow blondies to cool before cutting.

  5. Place the butter and cinnamon mixture in an iron skillet. You can use a small casserole dish as well if you do not have a skillet. Pop the skillet into the oven and let the butter melt. Place 4-5 blondies in the skillet and pop back in the oven for about 5 minutes.

  6. Remove from oven and top with 3-4 scoops of ice cream, fudge sauce, caramel sauce, and chopped walnuts.

  7. Serves about 4. You can always add more blondies and more toppings to the skillet to serve more.

If you like this recipe, try these:

Nostalgic Vegan Ice Cream Cake ( Dairy Queen)

Vegan Southern Strawberry Shortcake

TYPE META DESCRIPTION HERE

Vegan Caramel Sauce

Vegan Caramel Sauce drizzled on pumpkin bread pudding.

Vegan caramel sauce is so easy make, and so delicious.

We have tried many methods over the years and have settled on this recipe that is a combo of some of our favorite attempts.

This vegan caramel sauce is thick and gooey, with a hint of salt and cinnamon. We used full fat coconut milk so its extra rich and creamy plus some starch to make sure its plenty thick!

Its perfect for topping bread puddings, cakes, ice cream, brownies, anything you can think of. It even makes a delicious coffee drink drizzle.

You can whip up a batch in not time, and keep in the fridge for those late night bowls of ice cream, or dip one of our vegan churro ice cream sandwiches in it. Hey, I’m not judging, I’m right there with you. Caramel makes the worst day better!

INGREDIENTS:

  • 1 cup full fat coconut milk or cream (the kind in a can, shaken well)

  • 3/4 cups brown sugar

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 2 teaspoons tapioca or corn starch

  • 1 teaspoon cinnamon (optional)

INSTRUCTIONS:

  1. Place brown sugar and starch in a medium size pot over medium heat, and allow it to cook while whisking for about a minute.

  2. Reduce the heat to low and add the coconut milk, salt and cinnamon.

  3. Whisk and Simmer for about 15 minutes until the caramel begins to thicken and sticks to the back of the spoon. Stir in the vanilla and allow to cool.

  4. Store in an airtight container in the fridge.

If you like this recipe, try these:

Vegan Lemon Curd

Vegan Churro Ice Cream Sandwiches

Chocolate. Peanut Butter, Banana “Nice Cream”

The Pumpkin Spice Bread Pudding featured in this picture is available in our Fall and Winter Holiday Menu E-Book. This E-book is a full holiday menu complete with 34 recipes including a main dish, sides, desserts, and cocktails.

Easy vegan caramel sauce with coconut cream and cinnamon