We believe in things like dessert for breakfast.
We always have, and we always will.
But our friend and fan, Laurel Anderson (aka Wild Plate) has taken this dessert for breakfast concept to a whole new level.
Not only is Laurel a loving A Loving Spoon nut butter fan, but she is an extraordinarily talented recipe developer and photographer.
Vegan chocolate ice cream sundae topped with chocolate peanut butter fudge sauce, crushed peanuts, and frozen chunks of “THE FIX” vegan + raw candy bar (available here) which is a coconut macaroon crust, gooey caramel, dark chocolate, and vanilla sea salt.
Bonus: She has a new book coming out, “Wild Plate” and shop full of goodies.
With so many different peanut butters on the market, one could spend hours looking at ingredient labels trying to find one that’s straight up pure ingredients. Most contain added refined oils and sugars that are totally unnecessary and unhealthy. When I found “A Loving Spoon” nut butters, I immediately ordered. A small company making quality hand crafted batches that donate $.10 of every purchase towards Love+ 1 Food Project, which benefits a precious school in Haiti with over 600 students. Love it! They recently came out with a new flavor called Purely Cacao Peanut Butter and this is what I made with it. Enjoy!
Hungry yet? If you have your Purely Cacao Peanut Butter handy, click HERE to grab her recipe for Chocolate peanut butter sundaes.