Raw PB&J Banana Trifle
Raw PB&J Banana Trifle
Serves 2-4
PB cream:
1 cup young coconut meat
1 cup raw peanuts, soaked in filtered water for at least 4 hours and drained well
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp maple extract
2 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid
Jam:
1 cup concord grapes
1 cup raisins
2 Tbsp raw coconut nectar
4 bananas halved, then sliced in half horizontally
To make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
For the jam, combine all ingredients until smooth in a food processor then press through a fine meshed strainer to remove seeds.
To assemble the trifle, put a layer of bananas into a serving dish, then spoon a layer of PB cream over that, then drizzle some jam over. Then another layer of bananas, cream, and jam, then another layer of bananas, cream and jam, then another layer of bananas then place the cream in a pastry bag and pipe over the bananas, then drizzle with more jam. Serve!
8 Comments
This looks so freaking good Amy!!!!
Thanks Heather :)!
Looks really tasty!
Thanks Olga :)!
Wow. This looks so delicious. I especially love that it's a dessert with not that much sugar!
Thank you so much :)! I try to use less when I can.
I'm going to do a recipe round up for my blog and I'd love to share this recipe! Would you mind if I use one of your pictures above the link to this page? (like a "wow go check out this recipe, here's the link" blurb)?
Sure you can! As long as you give credit and link back I never mind.