Dairy-Free Peanut Butter Magic Shell
 
Prep time
Cook time
Total time
 
This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook. As you drizzle it, it firms up into a delicious crackly topping on dairy-free ice cream! If you're worried about the taste of coconut, use a refined coconut oil.
Author:
Recipe type: Dessert
Cuisine: American
Serves: Generous ½ cup
Ingredients
  • ¼ cup creamy peanut butter (can substitute sunflower seed butter for peanut free)
  • ¼ cup coconut oil, plus additional as needed
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract or flavoring
Instructions
  1. Put the peanut butter and coconut oil in a small saucepan over low heat. Cook, while whisking, until melted and smooth, about 2 minutes.
  2. Remove the pan from the heat. Sift in the powdered sugar and add the vanilla. Whisk until smooth. If the mixture is too thick for drizzling, whisk in a little more coconut oil, 1 teaspoon at a time.
  3. Let cool to room temperature before using.
  4. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month. If it sets up, gently warm the sauce before using.
Nutrition Information
Serving size: about 1 tablespoon Calories: 112 Fat: 9.7g Saturated fat: 6g Carbohydrates: 5.9g Sugar: 5.1g Sodium: 33mg Fiber: .4g Protein: 1.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-peanut-butter-magic-shell