Your whole food, plant-based life.

Raw Banana Vegan Cream Parfaits with Salted Allspice Caramel

Banana Cream Pie has long been a favorite of mine. I love how refreshing the bananas and cream are together. I have made quite a few raw “cream” pies but always used coconut oil or butter to give structure to the filling. This time, wanting a lighter version, I used Irish Moss. I am thrilled with the results. I was able to cut back the cashews by 1/2 cup and also eliminate 1/2 cup of coconut oil. The resulting filling is light, refreshing, creamy and delicious. The addition of the salted allspice caramel and pecan crumble put this one over the top. Think banana pudding meets caramel!




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  1. chana brooks wrote on November 14, 2014

    Hello, where does one buy coconut butter? How is it made? Your recipes look amazing. I’m making the banana parfait now.

  2. Kassie wrote on December 30, 2013

    This looks amazing! I was very intrigued by the ‘caramel,’ so I made that to top on raw cookies of mine (dates, walnuts/pecans/almonds, oats, etc. – and thanks to you, I was inspired to add allspice and coconut butter to my cookie ‘dough’) It tastes AMAZING (definitely ate some straight from the bowl) and I CANNOT wait to taste the cookies! I’m getting anxious as they sit in the fridge to harden up a bit! Thanks for this recipe!

  3. Regina wrote on January 16, 2013

    Since eating raw, my desire for sweets have remained. So, I made this today. Can you say amazing? You can’t? Well, I can…AMAZING!!! Thanks for sharing the recipe.

  4. Bkrz wrote on November 14, 2012

    I don’t see where the irish moss is used, or how much if it to use – can you explain that to me?


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