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VEGAN PEANUT BUTTER BANANA OREO PARFAITS.

makes 6 6-ounce jars
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Ingredients
  

adapted from my name is yeh

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • teaspoon scant ½ kosher salt
  • ½ cup + 2 tablespoons raw coconut oil softened/room temperature
  • ¼ cup + 1 tablespoon brown sugar
  • ¾ teaspoon vanilla extract

peanut butter banana mousse

  • 2 cans full fat coconut milk chilled overnight, upside down
  • ¼ cup + 1 tablespoon powdered sugar
  • ½ cup salted creamy peanut butter
  • 1 cup banana mashed (about ½ mashed)

parfait toppings

  • ½ cup semi-sweet chocolate chips melted in a double boiler or microwave just before serving
  • 1 banana thinly sliced
  • heart-shaped oreos

Instructions
 

  • The night before.
  • Turn cans of coconut milk upside down and put them in the fridge.

Make the oreo cookies.

  • Preheat oven to 325º and line two large baking sheets with parchment paper.
  • Make the oreo cookie dough. In a medium bowl, whisk together flour, cocoa powder, and sea salt until no clumps remain. In a large bowl, cream softened coconut oil and brown sugar with electric mixer. Whip until fully homogenized and slightly whippy. Beat in vanilla extract, then gradually add dry mix and beat on low until just combined. It will be a bit crumbly. Use your hands to bring the dough together and knead down into a ½" disk. Cover with plastic wrap and refrigerate.
  • Roll out dough on a dry surface lightly dusted with powdered sugar until dough is ¼-inch thick. Cut out 2 inch circles and transfer onto parchment paper with an offset (or other metaspatula, leaving 1 inch between cookies. Gather dough scraps, roll again, and cut again, this time cutting small ½-1 inch hearts, for garnish.
  • Bake circles and hearts separately. Circles bake about 20 minutes, or until the tops are no longer shiny. Hearts bake 5-10 minutes, depending on their size. Again, remove when tops are no longer shiny. Let cool completely, then store in the fridge until ready for use.

Make the peanut butter banana mousse.

  • Open both cans of coconut milk from the bottom and pour off the opaque liquid. What remains will be the coconut cream. Scoop out into a large bowl, add powdered sugar, and beat on high until fluffy and no clumps remain. Add peanut butter and mashed banana, and beat again until light and whippy.

Make the chocolate ganache.

  • Over a double boiler or in a microwave, melt ½ cup chocolate chips.

Make the parfaits.

  • Crumble the cooled, 2-inch circular cookies until they reach a nice cookies and cream texture—sandy with some chunks. Empty into a bowl. Press a few spoonfuls of oreo crumbles into the bottom of a small jar (somewhere between a 6-8 ounce jar will work perfectly. Add a few scoops of peanut butter banana mousse. Add more oreo crumbles. Add more melted chocolate. Add some sliced banana. Add more peanut butter banana mousse. Top with thinly sliced banana, another sprinkle of oreo crumbles, a drizzle of melted chocolate, and an oreo heart or two, if you made them.
  • Serve immediately or refrigerate until ready to eat.