Raw Banana “Cream” Parfaits with Salted Allspice Caramel

by Susan on April 29, 2012

*Note: Since finding out that Irish Moss can contribute to inflammation, I have re-written this recipe, omitting the Irish Moss. 

Banana Cream Pie has long been a favorite of mine. I love how refreshing the bananas and cream are together. I have made quite a few raw “cream” pies but always used coconut oil or butter to give structure to the filling. This time, wanting a lighter version, I used Irish Moss. I am thrilled with the results. I was able to cut back the cashews by 1/2 cup and also eliminate 1/2 cup of coconut oil. The resulting filling is light, refreshing, creamy and delicious. The addition of the salted allspice caramel and pecan crumble put this one over the top.

Banana “Cream” Parfaits with Salted Allspice Caramel


  • 1 cup pecans
  • 1 tablespoon coconut butter
  • 1 tablespoon raw agave nectar or liquid sweetener of choice
  • 1 /2 teaspoon allspice

1. Place all ingredients in food processor. Pulse until a fine crumb is achieved. Put in bowl and set aside.


  • 1/2 cup maple syrup (not raw)
  • 1/2 cup coconut butter, softened (do not use coconut oil for this)
  • 1/2 teaspoon allspice
  • 1/2 teaspoon vanilla
  • pinch of Himalayan salt

1. Whisk all ingredients together. Set aside and try not to eat it all. If caramel gets to solid before you are done with the rest, simply warm in the dehydrator or over a bowl of hot water.


  • 1 1/2 cups cashews, soaked 8 – 12 hours, rinsed and drained
  • 1/4 cup raw agave syrup or liquid sweetener of choice
  • 1/2 cup coconut butter
  • 1 teaspoon vanilla
  • 1/4 cup coconut water, from young Thai coconut
  • 1 cup packed coconut flesh, from young Thai coconut
  • 4 medium bananas, sliced (approximately 3 cups)
  • juice from one lemon

1. Place all ingredients except bananas and lemon juice in high-speed blender. Blend until smooth. You will need the plunger and a little patience. 

2. Slice bananas and toss with lemon juice. Drain. 

3. Mix bananas into “cream” mixture. 


1. Place a layer of crumble in the bottom of glass. Top with a layer of caramel then a thick layer of banana cream mixture. 

2. Repeat, topping with caramel and crumble. 

*Makes 4-6 servings


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{ 32 comments… read them below or add one }

j3nn April 29, 2012 at 4:50 pm

That looks beyond-words amazing!! WOW. I like the caramel sauce part, that’s a great idea!


KellyB April 29, 2012 at 10:26 pm

This recipe might get me to finally buy and try out irish moss.


Odi April 30, 2012 at 10:52 am

WOW…das sieht genial aus.


barbara weith April 30, 2012 at 11:45 am

Beautifully done – both in ingredient choice and presentation!


Faith April 30, 2012 at 12:15 pm

wow Susan, this looks great- banana cream pie is one of my craves, and now I’m not eating eggs so usually can’t find it anywhere unless I cheat on my diet! will have to try this, thanks.


Pat Manning April 30, 2012 at 12:33 pm

How creative you are and this looks incredible. Can’t wait to try it!


Carol April 30, 2012 at 12:40 pm

*drooling* Looks and sounds soooooo incredibly delicious!! Thank you! :)


Maha April 30, 2012 at 12:55 pm

Looks Awesome! Wish you were my neighborhood.


Carol April 30, 2012 at 1:13 pm

Looks and sounds uhhhh-maaaaazing, Susan! I will definitely try this! Thank you so much for sharing! :-)


Kylie April 30, 2012 at 6:31 pm

Susan, you make the world a better and a decidedly more delicious place!


Susan April 30, 2012 at 7:29 pm

Thank you all for your wonderful comments!


Pearl Warner April 30, 2012 at 9:48 pm

I have been craving a banna pudding and can’t wait to try this recipe!
Thank you for Rawamayzing!


Raw Kitty May 1, 2012 at 12:43 am

Love your recipes!

That dessert looks amazing and that Irish Moss looks creepy and alive. LOL

I can’t wait to make it.



April May 1, 2012 at 3:41 pm

I have lots of frozen bananas in my freezer right now. I think I need to try this recipe. I always love your recipes and your food pictures. I aspire to have amazing pictures like you but I am not there quite yet.


Keegan May 2, 2012 at 6:28 pm

I have a question about Irish Moss. I have some but it is brown and smells like, well…fish. I purchased it from Mountain Rose Herbs, as it seems that it was the only kind on there. It’s scientific name is Chondrus crispus. What is the difference between the kind you show in yout post about Irish Moss and the kind I have? Can I use what I have for this recipe without it taking like seafood? Thanks so much for your help!


Susan May 2, 2012 at 9:26 pm

Keegan…Irish Moss starts out exactly like you describe. The picture is after it has been soaked and rinsed. Cheers!


Tamzin May 3, 2012 at 5:40 am

Gosh that sounds devine!!!


Keegan May 3, 2012 at 8:10 am

Susan, thank you for your feedback. I think I may be doing something wrong with my Irish Moss. It starts out in flakes, I soak it and then blend it, there is no rinsing involved. After this it is still brown…not white. I would greatly appreciate some more insight into my Irish Moss dilemma, as there are so many things that I want to make that include it.

Thank you again for all your help and wisdom. :-)


Lexy Vu May 3, 2012 at 7:54 pm

Wow, who knew you could make such a delicious dessert out of EVERYTHING raw! I just started following your blog and I am AMAZED not only how delicious everything looks but how nutritious everything is for you. I will admit though, that Irish Moss freaks me out but I cannot wait to get my hands on some to try out this recipe. Thank you Susan!


Sheila May 5, 2012 at 8:34 am

In its natural state, how is the moss stored and what is the shelf life? I can’t wait to make this parfait.


Jen {The Wholehearted Life} May 7, 2012 at 10:11 am

I had the pleasure of eating one of these at Susan’s last week and spoonful after spoonful had me sighing in exquisite pleasure ~ it was *that* good. The caramel? Oh my goodness the caramel…and the caramel with the salt? Pure heaven.


Carol May 13, 2012 at 3:14 pm

OUTSTANDING!!! What a delicious treat! As far as the prep, opening the coconut was a challenge for me. My darling husband did it. Don’t know what I would have done without him! Oh my goodness…. The coconut water is SO sweet & delicious, as is the coconut flesh…wow! I could eat one of those babies every day. The Irish Moss was something totally new to me. What an interesting substance. I love that it’s loaded with an abundance of minerals. I’m anxious to try it on my skin, and I intend to incorporate more of it in my diet now. Thank you so much, Susan!


Anda @ spelonca May 14, 2012 at 8:23 pm

I’m very much craving this right now. Really awesome recipe and post!


Autumn May 17, 2012 at 1:22 pm

I’m allergic to cashews and almonds! Is there a good substitute for that in this recipe? It looks amazing. Love your site! Thank you so much.


Vitamins for Hair & Skin May 20, 2012 at 6:42 pm

Ok, I am drooling. That looks so good! I am making a list to get all the ingredients so I can try it!

Thank you :)


Kimanh June 4, 2012 at 11:03 pm

Guess what? I’m starting to take eating raw foods very seriously! Thank you for your awesome site which is letting me know it’s possible! And this dessert looks fabulous. x


C October 28, 2012 at 9:16 pm

I’m eating this right now. So yummy! It was pretty easy. I added a half banana to the cream in addition to the sliced bananas. To those who might be interested, you can make coconut butter by taking shredded dried coconut and blending it in a food processor a la almond butter. Great recipe!


Susan October 29, 2012 at 4:42 pm

Yes, we have a recipe showing how to make your own coconut butter here: http://www.rawmazing.com/homemade-coconut-butter/


Bkrz November 14, 2012 at 4:59 pm

I don’t see where the irish moss is used, or how much if it to use – can you explain that to me?


Regina January 16, 2013 at 5:10 pm

Since eating raw, my desire for sweets have remained. So, I made this today. Can you say amazing? You can’t? Well, I can…AMAZING!!! Thanks for sharing the recipe.


Kassie December 30, 2013 at 5:46 pm

This looks amazing! I was very intrigued by the ‘caramel,’ so I made that to top on raw cookies of mine (dates, walnuts/pecans/almonds, oats, etc. – and thanks to you, I was inspired to add allspice and coconut butter to my cookie ‘dough’) It tastes AMAZING (definitely ate some straight from the bowl) and I CANNOT wait to taste the cookies! I’m getting anxious as they sit in the fridge to harden up a bit! Thanks for this recipe!


chana brooks November 14, 2014 at 11:56 am

Hello, where does one buy coconut butter? How is it made? Your recipes look amazing. I’m making the banana parfait now.


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