This super-creamy layered dessert from the So Vegan in 5 cookbook is ready and served in particular person glasses, making them perfect for a sublime banquet.
What you want:
1 13.5-ounce can full-fat coconut milk, refrigerated in a single day
1⁄2 pound Medjool dates, pitted
8 vegan-friendly oat cookies, comparable to Belvita
¼ teaspoon salt
2 ripe bananas
2 tablespoons grated dairy-free darkish chocolate
What you do:
- To a small bowl, add dates, cowl with scorching water, and let soak for 10 minutes.
- To a meals processor, add cookies and pulse till just a few massive items stay. Divide crushed cookies evenly amongst 4 brief glasses, reserving a small handful for garnish.
- Reserving soaking water, drain dates and add to meals processor with 1⁄4 cup of reserved water and salt. Mix till combination is easy like caramel, scraping down sides of processor as wanted. Spoon 1 / 4 of date caramel into every glass.
- Peel bananas and slice into 1⁄4-inch thick rounds. Add a layer of banana slices to every glass, saving half of slices for one more layer.
- Scoop out coconut cream, being cautious to keep away from water, from can and switch to the bowl of a stand mixer. Whip coconut cream till it turns into gentle and fluffy. Add a heaping tablespoon of coconut cream into every glass and use a small spoon to degree tops.
- High with remaining slices of banana and cookie crumbs, then sprinkle vegan chocolate on high and serve.
For extra vegan recipes like this, learn:
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