This super-creamy layered dessert from the So Vegan in 5 cookbook is ready and served in particular person glasses, making them very best for a chic ceremonial dinner.
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, similar 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 sizzling water, and let soak for 10 minutes.
- To a meals processor, add cookies and pulse till a couple of giant 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.
- Prime with remaining slices of banana and cookie crumbs, then sprinkle vegan chocolate on high and serve.
For extra vegan recipes like this, learn:
Right here at VegNews, we dwell and breathe the vegan life-style, and solely advocate merchandise we really feel make our lives superb. Sometimes, articles might embrace buying hyperlinks the place we’d earn a small fee. Under no circumstances does this impact the editorial integrity of VegNews.
