Fig Raspberry Banana Carob Mousse Parfait
Fig and carob layer
Ingredients
1½ C. dried figs sliced
⅔ C. carob powder
¼ C. almond butter
⅓ C. Tupelo honey
2 tsp vanilla
¼ tsp cinnamon
⅛ tsp Himalayan salt
Banana layer
Ingredients
2 ripe bananas, mashed
2 Tbsp orange zest
2 Tbsp Tupelo honey
Raspberry layer
Ingredients
2 baskets raspberries
3 Tbsp lemon juice
3 Tbsp Tupelo honey
⅓ C. sliced almonds
Preparation Fig Carob Layer
For the fig and carob layer, place 1 1/4 cups figs, carob powder, almond butter, tupelo honey, vanilla, cinnamon and Himalayan pink salt in the work bowl of a food processor. Process until smooth. (You may need to add a few tablespoons of water to get a smoother texture). Add more water and honey to taste, and continue blending. Stir in the reserved ¼ cup figs.
Preparation Banana Layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and drizzle over Tupelo honey, adjust the taste. These two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.
To assemble the parfaits
Toss 1½ baskets of raspberries with lemon juice and honey. Use half the fig and carob mousse evenly divided in the bottom of 4 glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering and garnish with the reserved raspberries and additional orange zest.
Makes 4 parfaits.
