Before fig season gets totally away from us, I wanted to share these vegan Banana Fig Cream Parfaits for an easy, dairy-free dessert. With a layer of chia pudding, these are healthy enough to eat every day.
I don’t remember ever eating figs during my childhood in the midwest, but I learned once I moved to California that having a fig tree in one’s yard is a thing. My husband fondly remembers his dad picking them off their tree in the yard, and I think of my father-in-law (who passed before I met my husband, so we never actually got to meet) whenever I’m around fresh figs.
There are several varieties of figs, the purple ones pictured above are called Black Mission figs (I read all about the different types here). I adore the texture and flavor, although it can be hit or miss on the sweetness of each individual fruit.
We don’t have a fig tree at our home now, but a friend in Southern California recently brought us a bowl from his tree. In fact, he was so tired of eating them, he practically begged us to take them off his hands. I was more than happy! I ate most of the ones he gave us just out of hand, but then I decided to show off how beautiful they are with this easy Banana Fig Cream Parfait.
So maybe topping these parfaits with whipped cream isn’t exactly the healthiest thing, but at least dairy-free whipped cream is available for special occasions, like, the end of fig season. I layered a simple mixture of chia seeds and water to add extra nutrition and texture to this dessert. What can I say…if you are served dessert in my house, then you’re likely to get fiber and superfoods delivered along with it, ha ha.
Here’s the printable recipe:Print
A dairy-free healthy dessert.
- 2 frozen bananas
- 2 fresh or frozen figs
- 1 tablespoon unsweetened almond milk
- 2 tablespoons almond butter
- 3 tablespoons chia seeds
- 1/4 cup water
- Combine the bananas, figs, almond milk, and almond butter in the bowl of a food processor. Turn the processor on high and let it run for a total of about 5 minutes. It will take this long to make the banana mixture smoothie and creamy.
- While the processor is running, make the chia pudding layer by combining the chia seeds and water in a separate dish. Set aside for about 10 minutes until it thickens.
- When you’re ready to make the parfaits layer the chia pudding with the banana mixture and serve immediately.
Items recommended for this recipe (some affiliate links included):
- Food processor, either a Cuisinart or a Breville Sous Chef (I have owned both and both brands are excellent)
- Weck tulip canning jars for serving
- Raw organic almond butter
- Organic chia seeds
You know about banana ice cream, right? It’s something that I take for granted that everyone knows about, but it’s essentially a dairy-free ice cream made using only frozen bananas. It’s one of my favorite vegan tricks, and I’ve shared a few recipes over the years including a peanut butter version and a weirdo green version for St. Patrick’s Day one year.
You most definitely need a food processor to get the texture right, and it’s fun to experiment with all kinds of flavor combinations once you get the hang of it. Do yourself a favor and freeze a bunch of overly-ripe bananas so you can make it whenever the fancy strikes. It’s also a good idea to break the bananas into smaller pieces so they get blended easier in your food processor. Enjoy!!!
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