Vegan Peanut Butter Skillet Cookie Sundae

• Peanut butter cookie
• 1 cup buckwheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan salt
• 1 cup unsweetened peanut, almond, or sunflower seed butter
• 1 cup coconut sugar
• 2 teaspoons pure vanilla extract, divided
• 1/4 cup water
• Chocolate sauce
• 1/2 cup cold coconut cream
• 1/4 cup cocoa powder or unsweetened carob
• 2 tablespoons maple syrup
• Whipped cream
• 1/2 cup cold coconut cream
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon maple syrup
• Cherries, for serving (optional)

1. Make peanut butter cookie: Preheat oven to 350u0b0F. In a small bowl, mix together buckwheat, baking soda, and salt. In the bowl of an electric mixer, beat together nut butter and sugar until light and fluffy. Add 2 teaspoons vanilla extract. Add flour mixture until a crumbly dough forms; add water and continue to beat until mixed. (Dough should be the texture of wet sand.)
2. Press dough into an 8- to 9-inch cast-iron skillet. Bake until puffed and just slightly golden on top but soft when pressed gently, 15 to 20 minutes. Set aside to cool.
3. Make chocolate sauce: In a small bowl, whisk to combine remaining 1/2 cup coconut cream, cocoa powder (or carob), and maple syrup.
4. Make whipped cream: Whip together coconut cream, vanilla, and maple syrup until stiff peaks form.
5. To assemble sundae, dollop scoops of vegan ice cream (if using) over cookie, top with whipped cream, then drizzle with chocolate sauce. A cherry or three on top for good luck. Skillet cookie is intended to be eaten directly from the skillet, shared at the center of the table.

peanut butter, buckwheat flour, baking soda, salt, unsweetened peanut, coconut sugar, vanilla, water, chocolate sauce, cold coconut cream, cocoa powder, maple syrup, cream, cold coconut cream, vanilla, maple syrup, cherries

Taken from food52.com/recipes/81757-vegan-sundae-recipe (may not work)