Can a dessert be truly healthy and taste yummy at the same time? Yes, it can! It’s all about the ingredients, of course. These Paleo Banana Pecan Parfaits are a great example. They are no-bake, dairy-free, gluten-free, grain-free, vegan, and contain no refined sugar.
PALEO BANANA PECAN PARFAITS
Bananas and nuts go together like… well, like bananas and nuts! The mix has been popular forever in so many different recipes, like the classic Banana Nut Bread. These parfaits burst with the same delicious flavor blend but in a rich creamy, pudding-like context. So easy to make, quick, and yummy!
Another plus of this healthy dessert is that parfaits can be made well ahead of time, already portioned out, looking elegant in their single-serve cups or glasses. If you are making these for friends and family, all you have to do is hand them out without cutting, slicing, plating…
I love using serving cups that double as cocktail glasses, so that I can repurpose them as needed. I recommend using either small ones like these super cute 5.5 oz Parfait Glasses or a bit larger, similar to the ones I’m using in my recipe: 8 oz Parfait Glasses.
INGREDIENTS FOR PALEO BANANA PECAN PARFAITS
These ingredients are the picture of health. Since the parfaits are made of layers– alternating crumble, cream, and banana slices– I have separated the ingredients this way:
FOR THE CREAM (dairy-free)
- 1 1/2 cups full fat coconut cream
- 2 very ripe bananas
- 1/4 cup pecans, raw or toasted
- 1 tbsp gelatin, unflavored
- 1 tbsp maple syrup
- 1 tsp vanilla
FOR THE CRUMBLE
- 1 cup pecans, raw or toasted
- 3/4 cup pitted dates
- 1/4 cup coconut flakes
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- Pinch cinnamon
- 1 1/2 tsp vanilla
- Pinch sea salt
TIPS!
For the coconut cream: you can buy the cream already made, or you can make your own using full fat coconut milk cans. All you need to do is store the cans upside down in the fridge for at least 4 hours or, even better, overnight. Then drain the liquid and reserve it for a smoothie or some other use, and scoop out the thick cream. In order to obtain the amount of cream needed in this recipe, I used about 1 1/2 cans.
The pecans can be raw or toasted depending on how you prefer them. I like to toast them, so they release some of their oils, lending a nuttier, more intense flavor. I use my bagel toaster oven, and after 2-3 minutes they are ready. Once removed from the heat, I suggest letting them cool off for a few minutes for best results.
VIDEO RECIPE FOR THESE YUMMY PALEO PARFAITS
Talk is cheap. Watch how easy it is to make these Paleo Banana Pecan Parfaits:
Get the full recipe and try this easy dessert. It’s so nutritious, you can have it for breakfast!
PALEO BANANA PECAN PARFAITS
Ingredients
CREAM
- 1 ½ cups coconut cream full fat
- 2 bananas very ripe
- ¼ cup pecans raw or toasted
- 1 tbsp gelatin unflavored
- 1 tbsp maple syrup
- 1 tsp vanilla extract
CRUMBLE
- 1 cup pecans raw or toasted
- ¾ cup Medjool dates pitted
- ¼ cup coconut flakes
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp cinnamon
- 1 ½ tsp vanilla
- 1 pinch sea salt
ADDITIONAL
- 1 banana not too ripe and sliced for layers
- 12 pecans for garnish on top (toasting optional)
Instructions
MAKE THE CREAM
- In a mixing bowl stir together coconut cream and gelatin. until well combined. Let it sit and “bloom” for 10 minutes.
- After the 10 minutes have elapsed, combine the coconut cream and gelatin with the ripe bananas, pecans, maple syrup and vanilla in a food processor or a blender. Blend until completely smooth and refrigerate for 1 hour.
MAKE THE CRUMBLE
- Add all the crumble ingredients to the food processor or blender and pulse until thoroughly combined.
ASSEMBLE THE PARFAITS
- Alternate layers: add a scoop of the crumble to a parfait glass or a mini jar, top it with banana cream, then with banana slices, and repeat until all the glasses and jars are full.
- Garnish with the additional pecans on top (you can roast the pecans or leave them raw).
- Keep the parfaits in the fridge until ready to serve.
Nutrition
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