Steps to Make Super Quick Homemade Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 creamy coconut milk
2. Prepare cocoa powder
3. Make ready soft dried dates
4. Make ready vanilla extract
5. Prepare For Granola
6. Make ready old fashioned rolled oats
7. Make ready slivered almonds
8. Take ground cinnamon
9. Get salt (about 1/8 tsp)
10. Make ready pure maple syrup
11. Get melted coconut oil
12. Get almond extract
13. Make ready vanilla extract
14. Get For whipped cream
15. Take coconut milk

Steps 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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