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Banana-Chocolate Parfaits

Active Time: 15 minutes / Cook Time: 5-10 minutes / Total Time: 20-25 minutes

Makes6 parfaits (Days 2, 4, and 6)

Banana-Chocolate Parfaits.JPG


  • ¾ cup full-fat coconut milk 7.5 oz. dark chocolate chips (we like Lily’s sugarfree brand)
  • 3 large bananas, peeled and chopped
  • 2 cups plus 2 tablespoons plain yogurt, whole milk dairy or non-dairy are both fine
  • 2 tablespoons raw honey
  • 6 tablespoons toasted pecans OR walnuts, chopped (optional)**


  1. Combine coconut milk and chocolate chips in a small saucepan over low heat, stirring constantly.
  2. Stir until chocolate is fully melted, remove from heat, and set aside 6 tablespoons. Stir the bananas into the remaining chocolate sauce.
  3. Stir the yogurt and honey together until thoroughly combined.
  4. Build the parfaits: in each of six glasses, put 2 tablespoons of yogurt, a heaped tablespoon of banana-chocolate mixture, * and 1 teaspoon nuts. Repeat the layers once, and then finish with 2 tablespoons yogurt, 1 tablespoon of plain chocolate sauce, and 1 teaspoon of nuts, if using. Serve 2 parfaits.
  5. Refrigerate remaining parfaits, tightly covered, until needed.

*You should use the equivalent of 1 banana to build 2 parfaits.

**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!