Chocolate Peanut Butter Pudding and Banana Cream Parfaits {No-Cook, Vegan}

If you’re reading this post, that must mean that you haven’t given up on me despite my sporadic posting as of late; and for that, I wholeheartedly thank you! Life is happily crazy with two kiddos, and I am having difficulty finding time to devote to the blog. Nevertheless, I’m not giving up developing recipes and sharing them with you, so please stay tuned for more posts in the coming weeks!


So. These parfaits. We’re in the middle of a few day heat wave here in Massachusetts, and I’m mostly gorging on an abundance of fresh summer fruit… but chocolate hath no season, (neither do bananas, for that matter), so these parfaits are perfect any time of year. The dark layer is a rich chocolate peanut butter avocado pudding, and the light layer is a luscious banana “cream” made from cashews.

Obviously the flavor combination is a win, but what also works beautifully together is the dense texture of the pudding juxtaposed with the airy “whipped” consistency of the cream. Neither layer is overly sweet, which allows you to actually taste the flavors in each component.

An added bonus is that these parfaits require zero cooking! All you need are a good blender and food processor, and you’re set to go. Just grab a spoon, and dig in!



Chocolate Peanut Butter Pudding and Banana Cream Parfaits {No-Cook, Vegan}

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients (4 servings)

    For the chocolate peanut butter pudding:

    • 1 medium-sized ripe Hass avocado, (it should have black skin & yield slightly when gently squeezed), peeled & pitted
    • 3 Tbsp pure maple syrup
    • 3 Tbsp smooth natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic
    • 1/2 tsp pure vanilla extract
    • 1/3 cup unsweetened cocoa powder
    • tiny pinch salt
    • 2 Tbsp nondairy milk of choice

    For the banana cream:

    • 1 cup raw unsalted cashews, soaked in cold water for at least 8 hours (or 4 hours if you have a high speed blender)
    • 2 medium-sized overripe (brown-skinned) bananas, peeled
    • 1/4 tsp freshly squeezed lemon juice (this is to prevent the cream from browning; even with the addition of lemon juice, discoloration may occur if the cream sits for too long)
    • 1/4 tsp pure vanilla extract
    • 2 Tbsp pure maple syrup


    For the pudding:

    Place avocado, maple syrup, peanut butter, and vanilla extract into the bowl of a food processor and process until well-blended, scraping down the sides of the bowl as needed.

    Add in the cocoa powder, salt, & milk, and process until well-combined.

    For the cream:

    Drain the soaked cashews and place in a blender along with the remaining ingredients. Blend until smooth.

    For the parfaits:

    Layer the pudding and cream into small glasses, refrigerate until chilled, and enjoy.

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    Chocolate Chip Banana Bread

    chocolate chip banana bread

    I thought I’d give you a hug – in chocolaty banana bread form – on this Monday morning. Even though I don’t work out of the house, I occasionally get a case of the Mondays.

    Who doesn’t, right?!

    Anyway, I’m not suggesting that you eat your emotions; but let’s be honest, knowing there’s something this delicious waiting for you at the end of a tiring day has the ability to make the first day of the workweek go by just a little quicker.

    chocolate chip banana bread

    This bread – in my opinion – most definitely qualifies as dessert. It’s sweet, cakey, and chock full of chocolate chips. If you feel so inclined, you could indulge in a slice for breakfast, but I think it’s better suited for an after-meal sweet treat; especially when it’s toasted to crispy perfection and served with a scoop of ice cream.

    chocolate chip banana bread

    Regardless of what time of day or night you eat it, you’re going to love this bread… and hopefully it will make you Monday a bit more tolerable.

    chocolate chip banana bread



    Chocolate Chip Banana Bread

    by Lauren Zembron

    Prep Time: 10 minutes

    Cook Time: 50-60 minutes

    Keywords: bake dessert breakfast snack banana chocolate cake

    Ingredients (1 loaf)

    • 1 1/2 cups whole wheat pastry flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg (optional)
    • 1/4 tsp Kosher salt
    • 1 cup mashed overripe bananas (about 3 medium-sized bananas)
    • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
    • 1/2 cup unrefined granulated sugar, such as evaporated cane juice
    • 1/4 cup lightly packed brown sugar
    • 1 large egg, preferably organic
    • 1 tsp pure vanilla extract
    • 3/4 cup dark chocolate chips


    Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

    In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt.

    In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

    Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

    Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.

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