Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare 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 little bit unique. This is gonna smell and look delicious.

Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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 that.

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

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