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Tropical Breakfast Parfait (Raw)

Photo credit: Vinita Punjabi

This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India. For more on Lisa and her recipes, visit www.veganculinarycrusade.com


  • 1 cup fresh papaya cubes
  • 2 large ripe bananas, peeled, chopped and frozen
  • 4 large dates, pitted
  • Zest and ¼ cup juice from 1 orange
  • ¼ cup roughly chopped almonds
  • ¼ cup rolled oats
  • 2 tbsp chopped dried apricots
  • ¼ tsp unrefined salt


Pulse two dates and the orange zest in a food processor, until the dates are finely chopped. Add almonds, oats, apricots and salt. Pulse to create a granola-like texture. Transfer to a bowl and keep aside.

Rinse the food processor. In the clean food processor, take papaya, orange juice, the remaining two dates and salt. Blend until completely smooth. Transfer to another bowl and keep aside.

Rinse the food processor again. In the clean food processor, blend the two frozen bananas until a soft-serve ice cream texture is achieved. Divide half of each component between two large or four small glasses, adding one layer at a time. Repeat the layers to use up the remaining components. Place the banana layer first and then the papaya layer as bananas on the top will darken.

Makes 2 large or 4 small servings


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