I can’t claim this one as my own just that I eat a big bowl of it every time my friend makes it so with her permission (Amanda Randall) I get to share it with you. I added the nut crust just for another layer and to show it as a pie. Amanda just recently went Vegan (I finally got her😜) but made all these amazing vegan and gluten free deserts while swearing to never give up meat. I don’t know where she got the recipe so if it looks similar to someone’s you’ve seen I apologize.
What I love the most about this dessert is that although you would think it would be really rich and it is a bit, it isn’t in your face rich. You can eat the whole desert and not be overwhelmed. So in other words it has a great balance of flavor.
This recipe will make a 8in pie or about 8 parfait.
For the pie crust or parfait layers
2 cups nuts- for this I used walnuts
2 cups pitted dates
Add both to a food processor and blend until evenly chopped so the pieces are about an 1/8 in in size. Press into a pie pan or layer into your parfait cup.
For the Caramel
1/2 c maple syrup
1/2 c creamy nut butter- I used Almond but experiment to see what different variations in flavor you can get.
1/3 c coconut oil
2 tsp vanilla
1/4 tsp salt
Add all ingredients to a pot and heat until well combined. Remove from heat and let cool in the fridge while prepping the coconut filling.
3 ea bananas about 7-8 inches
1 Tbsp maple syrup
1 tsp vanilla
1 1/2 c full fat coconut cream. Leave your coconut cream in the fridge and the fat and water will separate. You just want the fat
1/2 c vegan Carmel
chopped or whole Walnuts to garnish
In a bowl mash up 1 1/2 bananas with the maple syrup and vanilla. Add coconut cream and beat with an electric mixer to get fluffy.
To assemble- layer “crust mixture, sliced bananas, Carmel and coconut cream mixture. If making a parfait I repeat the layers. Let chill in the refrigerator to firm up. Served chilled.