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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    Cherry Almond Overnight Oats Parfait

    So we’re in agreement that cherry & almond is a fantastic flavor combination, right? I’ll assume that you’re enthusiastically nodding your head “yes” and that you want to hear more about this overnight oats parfait.

    It has been way too long since I last made one of these beautiful-to-look-at and delicious-to-eat breakfast parfaits. True, they do take some forethought to put together the night before as well as some time to assemble in the morning, but let me assure you that they are well worth it!

    This one in particular.

    I combined chewy rolled oats with sweet-tart cherry juice, juicy fresh cherries, creamy Greek yogurt, and a touch of almond extract; the mixture of which chilled overnight in the fridge. Now these cherry almond overnight oats are awesome all on their own, but when layered with cherry banana soft serve and topped with crunchy toasted sliced almonds, they are taken to a whole other level.

    The purplish pink hue alone makes me want to take a nose-dive into the parfait!

    Not only does this breakfast parfait look like dessert, it tastes like it as well.

    And we all know how I feel about dessert for breakfast ;).


    Cherry Almond Overnight Oats Parfait


    by Lauren Zembron

    Prep Time: 10 minutes

    Cook Time: 0 minutes

    Keywords: breakfast vegetarian almonds cherries greek yogurt oatmeal summer

    Ingredients (1 serving)

    • 1/3 cup old-fashioned rolled oats
    • 1/3 cup plain Greek yogurt (I used 0%)
    • 1/3 cup unsweetened tart cherry juice, preferably organic
    • 1 tsp pure maple syrup (optional, depending on how tart your cherry juice is)
    • a few drops pure almond extract
    • 1 cup pitted & halved sweet cherries, preferably organic, divided use (you may use frozen, if you’d like; I used fresh)
    • 1 banana
    • 1 Tbsp toasted sliced almonds


    The night before, combine oats, yogurt, cherry juice, maple syrup, (if using), and almond extract in a bowl; stir well. Fold in 1/2 cup cherries, (reserve remaining 1/2 cup), cover, and refrigerate overnight.

    Also the night before, peel and slice the banana. Place banana slices in a freezer-safe plastic bag and freeze overnight.

    In the morning, place the frozen banana slices in a food processor and puree until a soft-serve consistency forms. Add in the remaining 1/2 cup pitted & halves cherries and puree just until combined.

    Stir the toasted sliced almonds into the oats.

    Layer the oats and cherry-banana soft serve in a glass.

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