Chocolate-Graham-Cracker-Bottomed Banana Cream Parfaits
I know the name is a mouthful but it’s fitting considering you’ll devour this thing by the mouthful! This fun, simple dessert hits all the right notes. The sweet tang of the banana cream pairs perfectly with the decadent chocolate graham cracker crust. Add a touch of maple syrup and some chopped walnuts and your taste buds will be singing.
Here’s what you’ll need…
For the chocolate graham cracker crust
- 1-1/4 cups graham cracker crumbs, finely ground
- 1/4 cup sugar
- 1/4 cup cocoa powder, unsweetened
- 1/3 cup vegan butter, melted
For the banana cream
- one carton silken tofu, drained
- 1/2 cup sugar
- 1/8 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp vanilla
- 3 very ripe bananas, mashed
- 1 banana, sliced, for topping
- pure maple syrup for drizzling
- chopped walnuts for topping
To prepare the crust, blend the graham crackers, sugar, cocoa, and melted butter in a food processor.
In a blender or food processor, blend the silken tofu until creamy. Add the sugar, salt, lemon juice, olive oil and vanilla until well combined. Add in the mashed bananas and blend again until the mixture is very creamy. Pour the mixture over the graham cracker layer in each of the dishes and chill for at least 2 hours. Before serving, remove the parfaits from the refrigerator, top with sliced bananas and chopped walnuts and then drizzle with pure maple syrup.