Death by Chocolate – Dessert Nachos

Death by Chocolate – Dessert Nachos

Today I woke up deciding I really just need to focus a bit more on my gym training and on my diet, cleaning it up slightly and staying focused. I went for a run, had a healthy breakfast and lunch and did a HIIT workout at home; come night time, I’d had a full English fry-up and made chocolate dessert nachos. Well, there’s always tomorrow I guess!

I went to my local health shop yesterday and was very excited to see them stocking Vegan Egg. Sam has already ordered them but for some reason they’re coming from America, so they’re taking weeks to arrive. Not wanting to wait any longer I brought them and hence the breakfast for dinner situation.

I experimented with the Vegan Egg by making scrambled eggs and accompanied them with Linda McCartney sausages, hash browns, baked beans, mushrooms and toast. I wasn’t completely struck by the Vegan Egg. Possibly we didn’t do it right; it had a slightly odd taste/texture. But still a good vegan version and I will try it again.

Anyway, I finished this dinner off with a massive plate of dessert nachos; something I’ve been wanting to make for a while.

Vegan chocolate dessert nachos

So picture this; a plate piled high with homemade chocolate nachos, melted marshmallows and ice-cream, drizzled with a hot fudge chocolate sauce, white chocolate and strawberries. I can’t express how yummy it was.

Obviously, I have the recipe to share with you. The nacho dough makes a lot of nachos and you might prefer to either halve the recipe of freeze the rest of it. I froze half of it and will re-use at a later date. Same goes for the hot fudge sauce. The recipe makes a lot, but it’s something you can keep in the fridge which should keep for up to two weeks. It would be delicious used as a chocolate fondue or in an ice cream sundae.

Let me know how you get on!

Death by Chocolate - Vegan Dessert Nachos

June 5, 2016
: 4

By:

Ingredients
  • For the nachos
  • 225g dairy-free butter
  • 225g caster sugar
  • 400g plain flour
  • 80g cocoa powder
  • Egg replacer (enough to replace 3 eggs)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • For the hot fudge sauce
  • 160ml can coconut milk
  • 120ml golden syrup
  • 40g golden caster sugar
  • 30g cocoa powder
  • 170g vegan dark chocolate
  • 2 tablespoons vegan butter
  • 1tsp vanilla extract
  • For topping
  • Half punnet of strawberries, chopped
  • 75g vegan marshmallows
  • 50g dairy free white chocolate, melted
  • Vegan vanilla ice cream
Directions
  • Step 1 Cream together the butter and sugar.
  • Step 2 Slowly add in the egg replacer, a bit at a time, mixing well before adding in more. Stir in the vanilla.
  • Step 3 In a separate bowl, mix together the flour, cocoa powder and baking powder.
  • Step 4 Sift the flour mixture into the butter mixture. The mixture will be very floury at first so take your time and you will get there. You might find it easier to mix with your hands. You should end up with a dough.
  • Step 5 Roll the dough into a ball and wrap in cling film. Leave in the fridge for an hour to chill.
  • Step 6 After an hour, pre-heat the oven to 180 degrees celsius. Prepare a baking tray by covering in baking parchment.
  • Step 7 Prepare your work surface and rolling pin by lightly dusting with flour. It is easier to work in batches, so cut your dough into quarters.
  • Step 8 Roll your dough as thin as you can, about 3mm. Roll into a rectangle shape then cut the sides so that you have sharp edges and a clear rectangle to work with.
  • Step 9 Using a sharp knife, cut your dough into triangles. The easiest way to do this is to first cut into strips. You want them to be fairly thick, and then cut triangles into each strip.
  • Step 10 Repeat until you have used up at least half the dough. You can then freeze the rest to use for another time.
  • Step 11 Place your triangles onto the baking sheet and bake in your preheated oven for 10 minutes.
  • Step 12 Remove from the oven and place on a cooling rack. They will continue to crisp up as they cool.
  • Step 13 Whilst cooling, make your hot fudge sauce
  • Step 14 In a saucepan, bring the coconut milk, sugar, cocoa powder, golden syrup and half of the chocolate to a boil
  • Step 15 Once boiling, reduce to a simmer and cook for 5 minutes, stirring frequently
  • Step 16 Remove from the heat and add in the rest of the chocolate, butter and vanilla extract and stir until melted
  • Step 17 Leave to cool as this will help to thicken
  • Step 18 Store in a jar in a fridge for up to 2 weeks and simply re-heat in the microwave when needed
  • Step 19 For assembly, begin by placing your nachos on a serving plate
  • Step 20 Cover with the marshmallows and place in either the microwave or grill on a low heat (remember to use a microwave/grill safe dish)
  • Step 21 Keep watching until the marshmallows begin to turn golden brown, like smores
  • Step 22 Remove and top with 3 scroops of ice cream, warm hot fudge sauce, melted white chocolate and chopped strawberries
  • Step 23 Serve!

 

 


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