Chocolate Peanut Butter Sundae with “Marshmallow Sauce”


  • 2 cups of vanilla flavored coconut ice cream of choice, or 4-5 frozen bananas, peeled and chopped**
  • 1 Tbsp raw cacao 
  • 2 Tbsp peanut butter (or sun butter or almond butter)


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  • 2 Tbsp chocolate chips
  • 1 cup sliced strawberries
  • Four dried banana slices

Marshmallow Sauce

  • 1 14 oz can full fat coconut milk refrigerated a few hours to overnight, until well chilled
  • ¾ cup powdered sugar** 
  • 1 tsp vanilla extract
  • 1-3 Tbsp arrowroot powder

Preparation Instructions

  1. Place the bowl you’ll be blending the marshmallow sauce with in the freezer.
  2. Blend ice cream or bananas with raw cacao and peanut butter until smooth. Place into the freezer while making the marshmallow sauce. 
  3. Remove the marshmallow sauce bowl from the freezer; add the coconut milk, powdered sugar and vanilla extract; blend until smooth, about 20 seconds; slowly add the arrowroot powder to thicken – adding one to three tablespoons until desired thickness is reached.
  4. Spoon the ice cream into four bowls; top with marshmallow sauce, chocolate chips, sliced strawberries and dried bananas.

**For a reduced sugar option, use bananas instead of ice cream
**Make your own powdered sugar by blending your desired type of sugar until fine and powdery


Dan Nehring