Heavenly Raw Vegan Chocolate-Covered Lemon Meringue Banana Parfait

…phew, what a long title!

My dear friend Kate, who blogs creatively away at http://nocrapdiet.wordpress.com/ recently got my already-lemon-meringue-taste-bud-desiring-mind set on taking the raw vegan lemon meringue pudding recipe to the next level: lemon meringue layered with key lime.

But, that’s not what happened.

Craving cacao, I decided to go about it this evening by making dessert my dinner: Raw Vegan Chocolate-Covered Lemon Meringue Banana Parfait. (Yeah, that’s right, I said it!) Not only that, but it’s really fast and easy to make. I swear, this literally takes  five minutes to prepare! It may look fancy, but it’s made in no time at all.

Here is the recipe (and an estimation of the quantities). You know me, I don’t write these things down often. Kitchen = play time!

Keep in mind, this makes two servings.

Ingredients for Lemon Meringue Pudding

• 1/2 avocado
• 3 TB agave or honey
• 2 drops liquid stevia (ethanol-free, if available)
• 1 1/4 lemon, skin removed
• 1/2 cup water

Just blend!

Ingredients for the Chocolate Sauce

• 1/2 avocado
• 3 TB agave or honey
• 2 drops liquid stevia
• 3 heaping TB cacao powder
• 1/2 cup water
• 1/8 tsp freshly ground cinnamon
• pinch of sea salt

Blend away! Please note: this chocolate sauce is not the same recipe as the one available in my e-book, “Raw, Vegan & in Transition: Desserts.”

Fruit Ingredients

• 2 bananas, thinly sliced
• Any other fruits desired (berries and fresh mint leaves would be epic here!)

Directions

1. Divide all ingredients into half (so you have half the fruit and sauces all separated – two plates of fruit, two glasses of lemon meringue, and two glasses of chocolate sauce). This is just to be sure the two people (or servings for yourself) are equal. From here on, the directions are for preparing one serving.
2. In your favorite glass, layer at least 1/3 of the banana slices at the bottom.
3. Top with 2/3 of the lemon meringue mixture.
4. Put another layer of sliced bananas. Save about five to six slices for the last layer.
5. Top with 2/3 of the chocolate sauce.
6. Layer remaining bananas.
7. Top with remaining lemon meringue, and then chocolate sauce.
8. Have raw cacao nibs on hand? Maybe a raw cacao bar? Sprinkle a few on top, or for a raw bar, use a grater to get an effect similar to “sprinkles.”

If you like this recipe, don’t miss out on my desserts e-book that’s full of raw vegan goodies – all that are fast and easy to make! Check out “Raw, Vegan & In Transition: Desserts” to get your copy!

Please post below and let me know what you think of this recipe, and how it tastes exploding with flavor in your mouth!

Question of the day: What is your favorite way to have lemon meringue-flavored desserts? Pie? Pudding? Sauce? Raw donut holes? Cookies? Muffins? (I could go on forever!) Post your answer below!

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Keep RAWk’n your way to optimal health, and ladies, get your heels on and RAWk on! Ooooh yeah baby!

Living Young, Happy & Hot,

Purna