Vegan banoffee parfait

Total time: 12hr 30m
Preparation Time: 30m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 581 Kcal, 7g Protein, 68g Carbohydrates, 30g Fat


  • Parfait mixture
  • 25 g rolled oats
  • 40 g almonds
  • 8 Medjool dates, pitted
  • Vegan caramel
  • 8 Medjool dates, pitted
  • 5 tbsp coconut milk
  • 1 tbsp coconut oil
  • 1.5 tbsp water
  • 1 pinch sea salt
  • Coconut cream
  • 1 tin coconut milk (approx. 400 ml)
  • 1 banana (well ripened), in slices

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  • Parfait mixture

    Finely grind the oats and almonds in a food processor or blender. Add the dates, mix everything into a dough-like mixture, set aside.
  • Vegan caramel

    Mix all of the ingredients together in a food processor or blender into a homogeneous mixture. Loosen the mixture from the sides of the container when necessary to ensure everything is well mixed.
  • Coconut cream

    Place the tin of coconut milk in the fridge over night. Skim off the hard, upper layer with a spoon, then use the whisk attachment on a hand mixer to beat until stiff. Layer the banana slices, caramel, coconut cream and parfait mixture into glasses, serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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