Ingredients
- 2 cups almond milk
- 1/4 cup yacon syrup
- 4 egg-yolks
- 1/3 cup carob powder
- 1 tsp. stevia
- 4 tsp. arrowroot powder
- 2 drops Young Living Cinnamon essential oil
- 2 Tbs. vanilla
- 1/4 tsp. salt
- 2 Tbs. coconut manna
- 2 Tbs. chia seeds
- 2 Bananas
- 1 cup finely ground pecans
- 1/2 cup shredded raw coconut
- 1 Tbs. yacon syrup
- 4 egg whites
- 1 Tbs. agave syrup
Directions
In a large saucepan stir together 1 1/2 cups of the almond milk, stevia, carob powder and yacon syrup. Heat it to a simmer. Remove it from the heat while you:
In a separate bowl whisk together the egg-yolks, arrowroot powder, vanilla, salt, and cinnamon essential oil.
Put the saucepan back on the heat and whisk the egg-yolk mixture into the pot.
Bring to a boil then keep cooking 3-4 minutes until it thickens.
Remove it from the heat and immediately add the coconut manna so it melts as you whisk it in.
Add the chia seeds, stir them in.
In a separate bowl beat the egg whites on high speed with a mixer. Drizzle the 1Tbs. agave syrup while beating the egg whites until they are stiff.
Add about 3/4 cup of the pudding to the egg white bowl, folding them into each other. Fold in the rest of the pudding. Set aside until you make the coconut crunch.
Making the coconut crunch:
Add together, 1 cup ground pecans, 1/2 cup shredded coconut and 1 Tbs. yacon syrup.
Thinly slice 2 bananas.
Now you are ready to build the 6 parfaits.
Put the coconut crunch on the bottom of the glass.
Add the pudding on top of the crunch.
Top with bananas.
Do the same thing again, ending up with the pudding.
Cover the tops of the parfaits with plastic wrap and allow them to setup in the refrigerator, preferably over night.
Garnish with whipped coconut cream when ready to serve.
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