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: Alisa Fleming
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
Put the peanut butter and coconut oil in a small saucepan over low heat. Cook, while whisking, until melted and smooth, about 2 minutes.
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.
Let cool to room temperature before using.
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.