Recipe of Quick Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola:

1. Take creamy coconut milk
2. Make ready cocoa powder
3. Get soft dried dates
4. Take vanilla extract
5. Make ready For Granola
6. Prepare old fashioned rolled oats
7. Take slivered almonds
8. Make ready ground cinnamon
9. Take salt (about 1/8 tsp)
10. Get pure maple syrup
11. Get melted coconut oil
12. Make ready almond extract
13. Prepare vanilla extract
14. Prepare For whipped cream
15. Make ready coconut milk

Instructions 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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