Salted Caramel parfait

I'm obsessed with parfaits at the moment! Layering many different delicious things in a jar does not only look extremely pretty but also makes my tastebuds very happy. 

This first layer is really sweet and creamy from the dates, peanut butter and frozen banana but has a nice twist due to the sea salt (I'm in love with salted caramel things at the moment). The Coconut chia pudding is a nice and more neutral but super creamy component that fits with everything and balances the sweetness. The fruit compote with apples, pear and dried fig has such a warm flavour due to the cinnamon and could actually be really nice on it's own already as it combines a ton of good flavors: the sweetness from the pears and the figs and the tartness from the apples plus the spicy and warming  flavor of the cinnamon. And finally the granola on top adds a little crunch to create a diversity in texture. Not forgetting the fresh mint wich gives the whole parfait a fresh kick and  rounds it all out.

Ingredients (Serves 3):

Salty Date And Peanut Butter Caramel Banana Nicecream

Two frozen bananas

2 tbsp penut butter

50g dates, pitted

a pinch of sea salt


Coconut Chia Pudding

3 tbsp chia seeds

1 cup water 

3 tbsp coconut milk 

1 tbsp maple syrup

a pinch of vanilla bean powder


Apple-Pear-Dried Fig And Cinnamon Compote

2 pears 

2 small apples

6 dried figs


Homemade Granola On A Budget (follow link for recipe)


Fresh mint 



Mix the chia seeds and the water and leave it over night or for at least 30 minutes until they are thickened. Next add in the coconut milk and maple syrup and stir well until evenly combined.


Cut the apple, pear and dried figs into bite sized pieces and cook them with the cinnamon for approximately 15 minutes until softened.


When ready to serve place all the ingredients for the Salty Date And Peanut Butter Caramel Banana Nicecream into a blender and blend until an ice cream mixture is reached.


Serve in the order like listed in the ingredient list above and enjoy immediately or store it in the fridge. 



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