Did you get that I love peanut butter yet? True to my word I’m featuring a second recipe this week made using my favourite nut butter, I shared my Peanut Sesame Noodle Salad recipe earlier this week. Tomorrow is my birthday and as well as peanut butter my life wouldn’t be complete without desserts and I think a peanut butter cookie parfait is a fantastic foodie way to enter a new year in my life.
Finding my own version of balance extends beyond the realms of food, it’s about much more and includes my mental health too. However, food is a facet that helps me achieve balance and desserts are a massive part of it. I’m not a fan of restricting food groups and for me, sweet treats are essential to nurturing a healthy relationship with food. I know for a fact that if I stripped them out of my diet completely I would eventually eat all the sugary foods I can to compensate for not having any at all.
A healthier parfait dessert, made with a chocolaty oat base, creamy peanut butter filling and topped with chopped banana.
- Chopped banana
- 5 tbsp Arla Lactofree natural yoghurt
- 3 tbsp Arla Lactofree soft white cheese
- 2 tbsp smooth peanut butter
- 1-3 tsp maple syrup
- 1 tsp vanilla extract
- 5 tbsp oats (can use gluten free oats)
- 2 tbsp cashew nuts
- 3 medjool dates (stone removed)
- 2 tbsp raw cacao powder (or unsweetened cocoa powder)
Stir together all of the ingredients until well combined. Test for sweetness to make sure it suits your taste buds. Set aside until needed.
In a food processor, blend together all of the ingredients until a breadcrumb mixture forms.
Place some of the chocolate oaty base at the bottom of a glass jar or bowl and pat down with a back of a spoon to remove any air.
Next, spoon on the creamy peanut butter filling. Approximately, 2 thirds of the parfait should be made up of the filling.
Top the parfait with sliced banana and your favourite toppings.
Chill in the fridge for up to 30 minutes before eating.
Making parfaits has become a bit of a thing for me. They’re so quick and easy to make and feel like an indulgent dessert when actually they can be healthier than most. Plus, there are so may different combinations that you can come up with.
Arla Lactofree invited me to take part in their #LactoFreeChallenge and swap my usual dairy for their lactose-free products. Arla Lactofree is made just like traditional dairy, but with the sugar, lactose, removed to make it digestible for people who are intolerant.
I can honestly say that I was really impressed with how easily they slotted into our everyday. The taste and texture were no different to regular dairy products and everyone in my family enjoyed them. We drink a lot of milk in our house and use it in our teas, smoothies, cooking, baking and on our cereal and it became one of our favourite products from the Lactofree range. To make cheesecakes and parfaits I like to mix natural yoghurt with cream cheese to get that perfect creamy filling. The Lactofree natural yoghurt and soft white cheese make a cracking parfait!
Think chocolate cookie like base topped with a thick and creamy peanut butter filling and sliced banana, yum! To make it even more special, I added a cheeky drizzle of chocolate sauce and crushed pistachios for good measure, but you could go crazy.
I’m really getting into videos at the moment and pushing my creativity. Check out this short teaser video showing how I made the parfait:
*Recipe commissioned by Arla LactoFree, but all opinions are my own.