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BANANA CREAM
1 ripe banana
1/2 c cashews, soaked
1/8 c agave nectar
1/8 t sea salt
Whip ingredients in a blender until smooth and creamy. Refrigerate for 1 hour.
CHERRY JAM
1/2 c dried cherries, soaked for an hour
1/8 t sea salt
Liquefy in blender until syrup consistency.
1 ripe banana
1/2 c cashews, soaked
1/8 c agave nectar
1/8 t sea salt
Whip ingredients in a blender until smooth and creamy. Refrigerate for 1 hour.
CHERRY JAM
1/2 c dried cherries, soaked for an hour
1/8 t sea salt
Liquefy in blender until syrup consistency.
NUT BUTTER
1/2 c raw almond butter
1/4 c raw honey
pinch of sea salt.
Combine ingredients in a bowl.
1 Banana, sliced
Put 2 banana slices in the bottom of a parfait glass, place 1 tablespoon nut butter on top then cherry jam and banana cream. Continue to layer until you reach the top and end with bananas. Chill for an hour.
1/2 c raw almond butter
1/4 c raw honey
pinch of sea salt.
Combine ingredients in a bowl.
1 Banana, sliced
Put 2 banana slices in the bottom of a parfait glass, place 1 tablespoon nut butter on top then cherry jam and banana cream. Continue to layer until you reach the top and end with bananas. Chill for an hour.
