Raw Peach Cobbler Parfait With Whipped Caramel Sauce

Remember when your grandma used to make peach cobbler, that perfect blend of buttery pecans with sugar and peaches made for a decadent but not-so-healthy treat? Well, the good news is that peach cobbler is fast and simple to veganize with this simple parfait recipe. Enjoy a rich pecan crumble with thick-whipped caramel sauce that perfectly complements the cold and creamy peach ice cream. The best part? You can make this in minutes with everyday ingredients.

What you need:

For the pecan crumble:
1 cup pitted medjool dates
1 cup raw pecans
2 tablespoons coconut butter
1 teaspoon ground cinnamon

For the whipped caramel sauce:
1 tablespoon coconut butter
⅓ cup pitted medjool dates
1 teaspoon vanilla bean powder
½ cup warm water

For the peach ice cream:
2 cups frozen banana chunks
1½ cups frozen peach slices
1 teaspoon ground cinnamon
½ teaspoon allspice
1 teaspoon vanilla bean powder

What you do:

For the pecan crumble, place crumble ingredients in a food processor. Alternate pulsing and blending the mixture, stopping to scrape down the sides of the mixing bowl as needed, until a graham cracker crust consistency is achieved. Set aside.
For the caramel sauce, place ingredients into a blender and blend until fully emulsified. Set aside.
For the ice cream, place ingredients into a blender and blend until a thick, smooth ice cream consistency is achieved.
Spoon pecan crumble into bottom of four serving dishes. Top with ice cream, caramel sauce, and any remaining pecans.