Banana Buster Bar Parfaits
 
Prep time
Total time
 
Serves: 2-3
Ingredients
  • Banana "Ice Cream":
  • 2 large or 3 medium frozen bananas, cut into chunks
  • 4 tablespoons unsweetened vanilla almond milk
  • Chocolate Fudge:
  • ½ cup pitted dates, soaked in HOT water for 15 minutes
  • 2 tablespoons date water*
  • ½ cup coconut cream*
  • 3 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup
  • Peanuts:
  • ⅓ cup salted red skin peanuts
Instructions
  1. Soak the dates in hot water for 15 minutes then drain, reserving 2 tablespoons of the date water.
  2. Add the soaked dates and the date water to a high-speed blender.
  3. Add in the cocoa powder, coconut cream, and pure maple syrup.
  4. Blend on the lowest speed using a tamper to help the dates blend and then slowly increase the speed on your blender as the chocolate fudge sauce begins to turn smooth (you may need to use a spatula to scrape the sides of the blender intermittently during blending).
  5. Once the chocolate fudge sauce is completely smooth, transfer to a bowl or jar and set aside.
  6. Rinse your blender to clean it, then prepare the ice cream.
  7. Add the frozen banana chunks and almond milk to the blender and start on low, then increase to a higher speed, using the tamper to help the bananas blend into a smooth soft serve consistency.
  8. Assemble the desserts using 2 or 3 parfait glasses (depending on size).
  9. Divide the banana "ice cream" between the glasses, and layer with the chocolate sauce, then the peanuts (banana ice cream, fudge sauce, peanuts, banana ice cream, fudge sauce, peanuts).
  10. Enjoy immediately or if you are enjoying later, place the banana ice cream in the freezer and the fudge sauce in the fridge, and then assemble right before serving (you will need to allow a few minutes for the banana ice cream to thaw until it is scoopable, and warm the fudge sauce slightly to soften).
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/blender-banana-buster-bar-parfaits/