Pumpkin Pie Sundae with a Peanut Butter Magic Shell


By Chicano Eats

Active Time: 5 Minutes

In a medium-sized heat safe bowl, mix together the peanut butter, coconut oil, ground cinnamon and pinch of sea salt. Pop the bowl in the microwave for 20-30 seconds until the coconut oil melts, then use a spoon to make sure everything is fully combined. Pour the magic shell into a mason jar and keep at room temperature until needed.

To assemble the sundaes, place a scoop of ice cream in the bottom of a sundae glass, then top it with a small slice of pumpkin pie, followed by another scoop of ice cream. Drizzle the peanut butter magic shell over your sundae, then finish by topping your sundae with whipped cream and a maraschino cherry.


Nutrition information per serving:

Calories: 2000

Fat: 181g

Trans fats:  0 g

Cholesterol: 255 mg

Carbohydrate: 63 g

Protein: 56 g

Sodium: 1220 mg

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.