Raw Banana Vegan Cream Parfaits with Salted Allspice Caramel
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. Think banana pudding meets caramel!
Banana Vegan Cream Parfaits with Salted Allspice Caramel
MAKES 4-6 SERVINGS
Crumble
- 1 cup pecans
- 1 tablespoon coconut butter
- 1 tablespoon raw agave nectar or liquid sweetener of choice
- 1 /2 teaspoon allspice
- Place all ingredients in food processor. Pulse until a fine crumb is achieved. Put in bowl and set aside.
Caramel
- 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
- 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.
Filling
- 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
- Place all ingredients except bananas and lemon juice in high-speed blender. Blend until smooth. You will need the plunger and a little patience.
- Slice bananas and toss with lemon juice. Drain.
- Mix bananas into “cream” mixture.
Assembly
- Place a layer of crumble in the bottom of glass. Top with a layer of caramel then a thick layer of banana cream mixture.
- Repeat, topping with caramel and crumble.
Keegan wrote on May 3, 2012
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. 🙂
Tamzin wrote on May 3, 2012
Gosh that sounds devine!!!
Susan wrote on May 2, 2012
Keegan…Irish Moss starts out exactly like you describe. The picture is after it has been soaked and rinsed. Cheers!
Keegan wrote on May 2, 2012
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!
April wrote on May 1, 2012
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.
Raw Kitty wrote on May 1, 2012
Love your recipes!
That dessert looks amazing and that Irish Moss looks creepy and alive. LOL
I can’t wait to make it.
=^.~=
Pearl Warner wrote on April 30, 2012
I have been craving a banna pudding and can’t wait to try this recipe!
Thank you for Rawamayzing!
Susan wrote on April 30, 2012
Thank you all for your wonderful comments!
Kylie wrote on April 30, 2012
Susan, you make the world a better and a decidedly more delicious place!