Raw Banoffee Parfait

When I was living in Amsterdam several years ago and working as a raw food chef, banoffee pie or banoffee parfaits were on the rage. I pretty much love anything with banana, so I was a huge fan. However, after moving home I realized that this was not so common in the plant based world here. I decided to make it at my most recent workshop and let’s just say it was the class favorite by a landslide. While it is a little more time consuming to make than some of my other recipes, it is worth every minute.

Banoffee Parfaits

yields four 8 ounce parfaits

Ingredients

Crust Ingredients:

2 cups walnuts

1 cup cashews

2TB maple 

1 tsp cinnamon

½ tsp salt 

Caramel Filling Ingredients:

1 cup pitted dates

1 cup almond butter

¼ cup water 

1tsp vanilla

1tsp salt 

Coconut Cream Ingredients: 

2 cans coconut cream, refrigerated 

1tsp vanilla

2 TB maple

 Filling Ingredients: 

3 large bananas, sliced 

Directions

Crust Directions:

Pulse all ingredients in a food processor until a crumble is formed. Place crumble into a small bowl and set aside. 

Caramel Filling Directions: 

Place all ingredients into your food processor. Process until mostly smooth and then set aside. 

Coconut Cream Directions:

Place all ingredients into a high-speed blender. Blend on high until smooth (about 60 seconds), or you can whip it using an egg-beater in a mixing bowl. Pour into a bowl and set aside. 

Assembly Directions: 

Using 8-ounce mason jars, add 2 tablespoons of crust to the bottom of each jar. Then layer with 2 tablespoons of caramel filling. Top with 4 slices of banana and then 2 tablespoons of the coconut cream.  Repeat each step until the jars are full. Typically, you should be able to have two-three layers of each item in one jar. Store in the refrigerator. 

Enjoy!

xo,

Emma