Three Layer Banoffee Pie Parfaits recipe

Three Layer Banoffee Pie ParfaitsRecipe Intro From feedfeed

This Three Layer Banoffee Pie from PiloncilloYVainilla is packed with flavor! The crunchy Cascadian Farm French Vanilla Almond Granola adds texture to the other banana and creamy coconut layers. Enjoy it for breakfast or dessert!

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RecipePrep time 20 minutesYield: Serves or Makes 6 Granola Layer

Ingredients

cups Cascadian Farm French Vanilla Almond Granola
tablespoons maple or agave syrup
dates, pitted
tablespoons almond butter

For Banana Caramel Layer

Ingredients

tablespoon coconut oil, melted
dates, pitted and soaked in boiling water for 10 minutes (save the liquid)
0 1/4 cup almond butter
teaspoon vanilla extract
0 pinch of sea salt
ripe bananas, 2 sliced and 2 whole

For the Whipped Coconut Cream

Ingredients

(15 ounce) can full-fat coconut milk (chilled for over an hour or overnight in the fridge)
tablespoons maple syrup
0 1/2 teaspoon vanilla extract

Method

Step 1

For the granola layer add the granola, maple syrup,dates and almond butter to a food processor and pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
Step 2

For the banana caramel, soak the pitted dates for ten minutes in boiling water. Then put them in the food processor with two tablespoons of the soaking liquid. Add coconut oil, almond butter, vanilla, salt and bananas and mix until smooth.
Step 3

In a large bowl, add the thick white coconut cream (reserve any watery liquid for another use). Add the maple syrup and vanilla extract and whisk until smooth. Set aside in the fridge until ready to use.
Step 4

Divide the granola layer among six small glasses or jars, followed by the banana caramel. Top with remaining sliced bananas and finish each individual banoffee pie with a dollop of whipped coconut cream.