Place all peanut butter parfait ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well.
Slowly add milk until you get a thick and moving consistency, but be careful that it doesn’t become too thin.
Next, to make chocolate coconut cream, take the can of coconut milk out of the refrigerator and open it.
Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.
Layer in cups or mason jars starting with peanut butter parfait layer and ending with chocolate coconut cream layer, making 3 layers of each. Top with cacao nibs or crumbled Justin’s Dark Chocolate Peanut Butter Cups for added presentation.
Soak nuts overnight if not using a high speed blender, but if crunched for time, soak in warm water for at least 2 hours.
Any milk of choice works here, you can even use dairy milk if you don’t mind it not being totally vegan. You can also add more dates if you want it sweeter.
You can use cocoa or cacao powder for this recipe. If using cocoa, make sure it is unsweetened. Add it 1 tablespoon at a time until you achieve the flavor you want.
If you want to add presentation, top with cacao nibs or crumbled Justin’s Dark Chocolate Peanut Butter Cups.
You can make both these layers one day and leave them overnight to allow flavors to soak in before serving, this gives a deeper more flavorful taste to both.