Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. One of my favorites. For mine, I’m gonna make it a little 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 well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola is something which I have loved my entire life.

To begin with this particular recipe, we must 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. Make ready 2 cups creamy coconut milk
2. Get 1 cup cocoa powder
3. Make ready 1 cup soft dried dates
4. Get 3 tbs vanilla extract
5. Make ready For Granola
6. Prepare 2 1/2 cups old fashioned rolled oats
7. Get 3/4 cup slivered almonds
8. Take 1/2 cup ground cinnamon
9. Prepare Pinch salt (about 1/8 tsp)
10. Get 1/2 cup pure maple syrup
11. Make ready 1/4 cup melted coconut oil
12. Prepare 1/4 tsp almond extract
13. Get 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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