Chocolate, Banana Bean Parfait- Sugar Free

In my family we typically make a lot of food. It’s not that my family is big, but coming from a family that had at least 8 mouths to feed each meal, it is sometimes challenging for me to simply make something to feed 3 1/2 mouths (1/2 is because our daughter is still little and sometimes she eats, sometimes she doesn’t. Sometimes she eats a lot, sometimes she eats a little. You know what I mean).

Anyway this recipe is to serve the many mouths that make up my family. It will serve 10 (or more).


3 cups cooked black beans

3 cups cooked garbanzo beans

1/4 cup coconut milk

1/2 cup coco powder

2 red delicious apples

2 green pears

4 tbsp agave nectar

4 tsp ginger

3 tsp cinnamon

3 tsp nutmeg

1 tbsp cassava flour or tapioca flour

1/4 cup grape seed oil

10 medjool dates

1/4 cup pumpkin or sunflour seeds


Layer 1

Cook pears and apples until they begin to caramelize and remove from heat. 

Blend garbanzos, 3 tsp ginger, pears, apples and 2 tbsp agave nectar until a thick creamy paste if formed. Taste and add more agave if you desire.

Layer 2

Heat a frying pan and add oil. Roast pumpkin seeds until they a just golden brown. Pulse in a blunder until the are a slightly broken down. Slice bananas or dice them and set aside. I personally prefer sliced bananas in this recipe but I am not too big of a banana fan unless the banana is baked in bread or cake.

Layer 3

Soak dates in hot water until they are soft. Blend black beans, drained dates, cinnamon, nutmeg, 1 tsp ginger, 2 tbsp agave nectar, coco powder, coconut milk and cassava flour. Pour into a saucepan and cook until mixture become thick. Remove from heat and let cool. 


Layer 1, Layer 2-sliced bananas then pumpkin seeds, layer 3.



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7 thoughts on “Chocolate, Banana Bean Parfait- Sugar Free

  1. Pingback: healthy vegan friday #38the veggie nook | the veggie nook

  2. Pingback: Slightly Indulgent Tuesday; 04/16/13 | Simply Sugar & Gluten-Free

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