This is a bit indulgent….! Refrigerates well for a day or two, so if you have any left over it will be fine in the fridge. Just the usual blending business, but you will need to allocate some time for soaking your cashews (3-4 hours) before making the banana cream.

You will only need about 1/4 cup of coconut water for the banana cream, so I used the remainder to soak the dates and cashews in, and as a liquid for the caramel sauce.


Serves 4

Banana Cream:

2 large bananas, sliced

Flesh of 1 young Thai coconut, (preserve the water for cashews, dates and caramel)

Generous splash of agave

Juice of 1 lemon

1 cup of cashews, soaked for 3-4 hours in coconut water

Caramel Sauce:

4 medjool dates, soaked for 30 minutes in coconut water

1/2 cup cashews, soaked for 3-4 hours

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

Splash of coconut water

Splash of agave (optional)

Salted Pecan Brittle:

1 cup pecans

2 tablespoons raw cacao powder

1/4 cup agave

pinch Himalayan rock salt

1 tablespoon coconut oil



Banana Cream

Set aside banana and lemon juice

Blend all other ingredients until smooth

Add banana and lemon juice

Blend until well combined

Spoon into serving cups/ glasses.

Caramel Sauce:

Blend all ingredients until smooth and caramel like in texture

Place one tablespoon of the mixture into each glass, and used a knife or skewer to swirl through gently.

Salted Pecan Brittle:

Blend all ingredients until a biscuit-like texture forms

Sprinkle the mixture on top of each serving of the parfait.

Enjoy! J x