Adapted from Delicious Living magazine
A dairy-free white cashew cream is topped with a tropical fruit sauce made by blending your favorite fruits, such as pineapple, mango, and kiwi. Fresh is always best, but if using frozen fruit, defrost first. Liquefy solid coconut oil by heating gently until clear and smooth.
- Place 2 cups fruit and agave or maple syrup in food processor; pulse to desired consistency (leave some texture). Scoop into a bowl and refrigerate until ready to use.
- Rinse processor with warm water. Add cashews, vanilla, and coconut oil. Blend to a smooth pudding texture, adding water only as needed. Refrigerate until ready to use.
- To assemble, slice banana into bottom of four wine goblets, parfait glasses, or ramekins. Top with 1/4 cup cashew “cream,” then drizzle with 1/4 cup fruit syrup. Garnish with mint and serve.
348 cal (52% fat cal)
21g total fat
7g sat fat
*NOW items available at your local health food store