Peanut Butter Cookie Parfait
A healthier parfait dessert, made with a chocolaty oat base, creamy peanut butter filling and topped with chopped banana.
Course:
Dessert
Servings: 2
Ingredients
Topping:
- Chopped banana
To make the parfait filling:
- 5 tbsp Arla Lactofree natural yoghurt
- 3 tbsp Arla Lactofree soft white cheese
- 2 tbsp smooth peanut butter
- 1-3 tsp maple syrup
- 1 tsp vanilla extract
To make the base:
- 5 tbsp oats (can use gluten free oats)
- 2 tbsp cashew nuts
- 3 medjool dates (stone removed)
- 2 tbsp raw cacao powder (or unsweetened cocoa powder)
Instructions
To make the parfait filling:
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Stir together all of the ingredients until well combined. Test for sweetness to make sure it suits your taste buds. Set aside until needed.
To make the base:
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In a food processor, blend together all of the ingredients until a breadcrumb mixture forms.
To assemble the parfait:
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Place some of the chocolate oaty base at the bottom of a glass jar or bowl and pat down with a back of a spoon to remove any air.
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Next, spoon on the creamy peanut butter filling. Approximately, 2 thirds of the parfait should be made up of the filling.
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Top the parfait with sliced banana and your favourite toppings.
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Chill in the fridge for up to 30 minutes before eating.