Beat the heat and get the kids involved in making these delicious plant-sourced parfaits. Enjoy the decadence of nut butter and banana-based “nice” cream (dairy-free) swirled with vegan hot fudge and sugar and dairy-free caramel. All you need are some frozen bananas and some other pantry staples and you and your keiki will be enjoying some frozen jungle delights in no time.
5 frozen bananas (8, for apple bananas)
1 cup of ice cubes
1/2-3/4 cup nut butter (almond. peanut or macadamia)
1/2 tsp pink salt
4 Medjool dates, pitted
1/4 cup plant-based milk (oat recommended)
Add all the ingredients to a high-speed blender. Starting from low speed gradually moving to higher speed, use the tamper to incorporate the ingredients. It will be stiff to start so the tamper is key to start the cyclonic motion. It will take some elbow grease, so get the kids involved and remind them the reward will be delicious! When the vortex has appeared and the mixture is completely homogenized, it should be firm enough to hold a spoon upright.
5 Medjool dates, pitted
1/4 cup raw cashews soaked in hot water for 15 minutes
1/4 cup melted coconut oil
1 tsp real vanilla extract
1/4 tsp sea salt
3-4 tbsp real maple syrup.
Add ingredients to a high-speed blender, mix until very well blended, about two minutes.
1/2 cup cacao powder
1/3 cup maple syrup
2 Medjool dates, soaked
4 tbsp melted coconut oil
1/8 tsp sea salt
Add wet ingredients first, then cacao powder and salt. Blend until well incorporated.
In a tall glass, layer the Nice Cream, caramel, and hot fudge, and top with some cacao nibs, shredded coconut, toasted macadamia nuts, and sliced bananas. With this splendid smorgasbord, you should have a crew of happy monkeys in no time!
Maja Liotta is a private chef and mother to three of her own monkeys. She resides in the jungle, on the north shore of Maui with her ohana where she gardens, surfs, dances, and runs her private chef and catering company, Lilikoi Creations.