This recipe uses my tahini cacao protein ball base as a crumble over the other sundae ingredients. Makes for a great guilt-free, dairy-free, high-protein, low-carb dessert!
I like to use organic produce and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x
- 1 Tbsp tahini and cacao protein ball mixture*
- 4 Tbsp coconut yoghurt
- 1/2 Tbsp desiccated coconut
- 2 tsp maple syrup
- Pinch cacao powder
Crumble the protein ball mixture.
In a small serving glass, layer the crumbled protein ball mixture, coconut yogurt, maple syrup, and desiccated coconut. Continue layering in this way until you’ve reached the top of the serving glass.
Top with a sprinkle of desiccated coconut and pinch of cacao powder.
* Recipe notes:
Protein ball mixture: I’ve written a recipe for Tahini and Cacao Protein Balls, which you can then reserve a couple of tablespoons of for this sundae recipe.
- 8 Tbsp tahini
- 2 heaped tsp cacao powder
- 1 large scoop pea protein powder
- Dash of natural vanilla essence
- Generous pinch of Himalayan salt
- Pinch ground cardamom
- Pinch of cinnamon powder
- Pinch of nutmeg powder
- 2 tsp chia seeds
- Dash of maple or agave syrup
Place all ingredients into a bowl and mix well using a spoon, or knead well using your hands.