Recette Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola Lecker

Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola! A quick and easy dinner that is ready in under 45 minutes! My white chocolate vanilla truffles and white chocolate strawberry truffles are one of my faves! Here's another tasty Valentine's treat you can try… my raw strawberry vanilla bites are really easy to They box up nicely as a gift. Now onto today's chocolate recipe… Coconut Vanilla Almond Chocolates. Layer rich chocolate mousse, ripe bananas, and vanilla chia pudding for a stunning dessert everyone can enjoy. If you're a fan of banana cream pie and rich dark chocolate, you'll want to serve these over and over.

Make the vanilla chia pudding In a small bowl, stir together all vanilla chia pudding ingredients. Top each parfait with cacao nibs and coconut flakes. Add agave nectar and vanilla extract to coconut milk.

You can cook Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola with 15 Ingredients and 5 steps. See the following guide!

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

Using a hand mixer, beat the milk on high until it has Almond Berry Cake Parfaits for Two from Edible Perspective. To whip coconut cream, you'll need one can of chilled coconut milk, a few teaspoons of your favorite sweetener (like powdered sugar), and a Divide chocolate mousse mixture into two small cups or bowls. Add a dollop of reserved whipped coconut cream and top with raspberries or other garnish. Eating plain whipped coconut cream out of a bowl screams for chocolate fix.

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..

PRINT THE CHOCOLATE MOUSSE RECIPE: https Raw Pancakes with Coconut Whipped Cream & Blueberry Sauce Looking for a sweet to enjoy without derailing your protocol? Skim off the top layer of coconut cream and place in bowl, leaving behind the watery layer in the bottom. Using a hand whisk or electric mixer, beat the coconut cream into desired texture. This vegan chocolate mousse is creamy, rich, and light.