Banoffee Salted Caramel Parfait

Parfait

Ingredients:

Salted Date Caramel Sauce (recipe follows)

1/2 cup Tofutti Better Than Sour Cream

1 cup non-dairy whipped cream

Optional: 1 to 2 tablespoons powdered sugar

2 bananas, sliced about 1/4-inch thick or less

Garnish: non-dairy chocolate chips or chocolate curls

Directions:

Make caramel sauce and set aside.

In medium bowl, make crème fraiche by whisking together Tofutti Better Than Sour Cream, 1/2 cup non-dairy whipped topping, and optional powdered sugar.

Divide caramel among bottoms of 4 glasses. Top with 1/4 banana slices, 1/4 crème fraiche, and 1/4 remaining non-dairy whipped topping. Sprinkle with chocolate chips and serve immediately or reserve garnish, cover and refrigerate, and garnish just before serving.

Note: if your glass is narrow, you may be able to make two layers of caramel, bananas, and crème fraiche before topping and garnishing.

Salted Date Caramel Sauce

Ingredients:

1 cup large dates (about 12), covered with water, and simmered or microwaved for 1 to 2 minutes and then allowed to soak until very soft

Approximately 2/3 cup non-dairy milk (we used regular soymilk)

2 tablespoons brown sugar

Optional: 2 teaspoons coconut oil

1 teaspoon vanilla extract

1/2 teaspoon sea salt, or more to taste

Directions:

Process all ingredients together in food processor, scraping down sides as necessary, until very thick and creamy.

Adjust amount of soymilk to create the consistency you desire.

*Created in collaboration with The Blooming Platter.