Spiced Sundae with Cinnamon Crunch

Cook Time 30 minutes

Servings 2


Cinnamon Crunch (granola)
3 cups of rolled oats
3 tbsp brown sugar
3 tsp freshly ground cassia powder
1⁄4 tsp salt
1⁄4 cup vegetable oil
1⁄2 cup honey

Spiced Chocolate Sauce
100g dark baking chocolate
100ml thickened cream
50 ml milk
1⁄4 Tsp nutmeg

Orange segments
Fresh raspberries
Micro herbs (mint)
Almond flakes
White sesame seeds
Neha’s Cardamom Ice Cream
Neha’s Spiced Orange Chocolate Ice Cream Cinnamon Quill
Cointreau (optional)


For the cinnamon crunch, preheat oven to 180°C and line a baking tray with baking paper.

In a large mixing bowl, mix all the dry ingredients for the granola together. Once the dry ingredients are mixed, add all the honey and veg oil and give it a good mix.

Spread this mixture onto the baking tray, put it in the oven and bake for 15 minutes or until dark golden brown.

Once baked, bring it out of the oven, cool on a wire rack. Once the granola is cool, break it up into chunks.

For the chocolate sauce, heat the chocolate in a microwave for no more than 90 seconds in a microwave safe bowl.

Combine the cream and milk in a saucepan and get to come to a lukewarm temperature

Add the cream and milk mixture slowly to the chocolate till you get a consistency you like for the sauce. You may not use the entire cream milk mixture.

Add the nutmeg into the sauce and stir and keep aside.

In the meantime, scoop out Neha’s Cardamom and Spiced orange chocolate ice cream in a bowl. Add the granola on top and arrange the oranges and raspberries in the bowl.

Drizzle the chocolate sauce and then dress it with almond flakes, micro herbs, sesame seeds and the cinnamon quill. To take it to the next level – add a dash of Cointreau!


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