This is less of a recipe, more of a proposal: can you make a truly decadent, sweet-savory, lusciously creamy sundae with plants? Yes, please. 

In this sundae, Tomato Caramel replaces caramel sauce. Made with coconut not dairy, it is entirely vegan but still imparts the buttery taste of salted caramel with a hint of sweetness from the tomato. Aged balsamic vinegar steps in for hot fudge, lending the bitter bite of pure dark chocolate. Topped with fresh basil, this plant-based dessert walks the line of savory and sweet -- a sundae for adults, or aspiring ones. 

Ingredients

2 Scoops Coconut Ice Cream

2 Tbs. basil leaves, cut chiffonade

Aged balsamic (look for at least 10-year aged)

1 Tbs. Rhea Tomato Caramel

Scoop your ice cream and top with warmed Rhea Tomato Caramel. Drizzle aged balsamic and top with fresh basil.