Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola
Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can cook raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola:
  1. Get 2 cups creamy coconut milk
  2. Get 1 cup cocoa powder
  3. Get 1 cup soft dried dates
  4. Get 3 tbs vanilla extract
  5. Take For Granola
  6. Get 2 1/2 cups old fashioned rolled oats
  7. Prepare 3/4 cup slivered almonds
  8. Take 1/2 cup ground cinnamon
  9. Prepare Pinch salt (about 1/8 tsp)
  10. Prepare 1/2 cup pure maple syrup
  11. Get 1/4 cup melted coconut oil
  12. Take 1/4 tsp almond extract
  13. Make ready 1 tbs vanilla extract
  14. Prepare For whipped cream
  15. Get 1 pint coconut milk
Instructions to make Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola:
  1. For Mousse: Place dates in a food processor or mince into small pieces. Mix the dates with coconut milk, cocoa powder and vanilla until it's nice and thick, wrap and place in fridge. When serving top with whipped cream chopped bananas and oats.
  2. For Granola: Preheat oven to 300F degrees, line baking sheet with parchment paper or a silicone baking mat.
  3. Toss oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour very the oats and toss to coat. *make sure all oats are covered.
  4. Spread onto the prepared baking sheet and bake for 45 min, stirring every 15 min. Allow granola to cool completely to get crunchy
  5. For whipped cream: Whip coconut milk until soft peaks form. Refrigerate for best results.

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