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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. It is one of my favorites food recipes. For mine, I will make it a 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 foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is something that I have loved my entire life.

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