RAW BANANA BROWNIE PARFAIT {PALEO, VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE}

 

PREP TIME

10 mins

COOK/CHILL TIME

5 hours

READY IN

5 hours 10 mins

 

Author: Audrey @ Unconventional Baker

Makes: 4-6 servings

INGREDIENTS

For the Brownie:

• 1 cup walnuts
• ⅔ cup packed dates, chopped
• 2 tbsp cacao powder
• 1 tbsp maca powder (hw: I would think this would be optional maca powder is used to regulate hormones:check it out http://www.themacateam.com/maca-benefits)
• ½ tsp vanilla bean powder
• ½ tsp water

For the Pudding:

• 1½ cups mashed banana
• ⅔ cup cashews
• 3 tbsp maple syrup
• 2 tbsp cacao powder
• 1 tsp vanilla bean powder
• 2 tbsp melted cacao butter (hw: Can sub butter or coconut oil)

For Assembly:

• 2-3 ripe bananas, diced

INSTRUCTIONS

1. To make the brownie: combine all ingredients in a food processor until crumbly. Processing any more will cause the brownie to become oily.
2. To make the pudding: blend the banana, cashews, maple syrup, cacao powder, and vanilla in a blender until completely smooth. Add the cacao butter and blend again to incorporate. Chill the pudding in the fridge for at least 5 hours.
3. To assemble: arrange some of the diced bananas in a glass. Spoon a layer of pudding on top and sprinkle some brownie mixture over it. Repeat the layers one or two more times. Serve immediately.

NOTES

Ok, so I did make a few changes, but they were uber minor ;) Here are a couple of things I did differently and a few notes:

- I placed the pudding mixture into the freezer for 2 hours instead of in the fridge for 5 hours just to speed up the process a little.
- I topped my pudding with some cacao nibs because cacao nibs are awesome.
- The jar you see pictured actually contains more than one serving -- it holds half the recipe's ingredients and was split between 4 people {who happily devoured it all!}. The number of servings is kind of arbitrary anyways for these types of recipes -- just divide the contents as you see fit or into however servings / jar sizes you want and enjoy!
- I kept one of my jars refrigerated overnight and it was equally as pretty and delicious the next morning {see last picture above}.