Vegan Month of Food, Day 20: Neapolitan Dessert Dip

I wanted to do a dessert dip, but I wasn’t sure what to dip in it, let alone what the flavours should be. So I brainstormed with my friend and she said s’mores flavour, to dip graham crackers in. I also thought “banana split”, but I have zero banana tolerance. Take that idea and fly with it, if you’re not a bananaphobe like I.

So, revert to the pudding recipe I’ve only used 10384343 times this month. Prep that the night before you need it. Right before you assemble your dip, take a handmixer to it as we did for the layered fruit salad, adding the teaspoon of lemon juice and a dash of milk as needed.

Next, make some Chocolate Glazey Stuff:
3 T vegan margarine
3 T cocoa powder
1 c powdered sugar
3/4 tsp vanilla
Enough non-dairy milk to make it soft

Mix the margarine, cocoa powder, and powdered sugar with a handmixer until crumbly. Add vanilla, then the milk. It should be runnier than icing but thicker than sauce.


Then layer the following in a 9×9″ pan:

The pudding
1 c mashed strawberries
the glaze
1/2 c graham cracker crumbs

dessertdip2I made a 9×9 pan of this for our Friday night small group. We had it with graham crackers. It was amazing. I ate way too much of it.


Categories: challenges, dessert, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , | Leave a comment

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