I just signed up to be a member of Recipe ReDeux, and when I got the email I found out that I had 3 days before the first link up. AHHH!!! So exciting but AHHH!!
This months theme was “Raising the Bar on Food in a Jar”, and immediately my mind started inventing what I could make. I didn’t want to go the usual OIAJ route (I know I know. Its hardly normal to the “real world” to eat breakfast out of a peanut butter jar. But its too usual for me). I wanted to make something awesome for my first recipe redeux. Also, I wanted to bake (baking therapy is important to me). And I wanted chocolate pudding. So my thought process went a little like this:
Thinking. Thinking. Hmmm I really like the PB-Chocolate-Banana combo -chunky monkey is it?…Now turn that into a jar recipe…..barrel of monkeys…Chunkey Monkey Barrels…Chunky Monkey Jars!
Well, this is chunky monkey’s health conscious cousin. You know, the one who buys health magazines and owns a gym membership.
She’s not so chunky, but every bit as delicious-if not more so. She is also infinitely more well-put together, and prepared and balanced. She is ready for breakfast or dessert. Or both.
A dense peanut butter banana muffin, a thick and rich chocolate mousse, and a sweet and sticky peanut butter mousse all layered together with fresh banana slices.
Decadent enough for dessert, yet healthy and balanced enough for breakfast!
Chunky Monkey Jars
For the banana bread layer:
- 2/3 C whole spelt flour
- 3 T. peanut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1-1/2 super ripe, medium bananas
- 1/2 T. nut butter
- 1/4 C. nondairy milk + 1/2 tsp vinegar
- 1 T. raw sugar
- 3 T. stevia baking blend (or more sugar)
- 1 tsp vanilla extract
Pre-heat oven to 325. Lightly grease the insides of four small (8-10 oz) jars. In a medium sized bowl, mix the flours, baking soda and powder, and salt together. In a small bowl, mash the bananas then add the rest of the liquid ingredients. Mix until well combined. Add liquid to dry ingredients, and mix until just combined. Scoop batter evenly into the jars (about 1/4 C per), place jars on a cookie sheet, and bake for 20-25 minutes (toothpick test!) Allow jars to cool COMPLETELY before filling with mousses (can put in fridge once they are cool to the touch)
For Chocolate Mousse
- 1 ripe avocado
- 3 medjool dates
- 2/3 c nondairy milk
- 1/2 T. vanilla extract
- 1/2 tsp instant espresso powder (optional)
- dash salt
- 1/4 C. dark cocoa powder
- 1 tsp stevia extract
Place all ingredients in a high powered blender and blend until smooth. Keep in fridge until ready to use!
For Peanut Butter Mousse
- 1 C. cooked chickpeas
- 6 oz (1/2 package) silken tofu
- 2-3 heaping TB Peanut Butter (or almond, sunbutter)
- 1/2 C. peanut flour/PB2
- 1 date
- 1/2 a ripe banana
- dash salt
- 3/4-1 tsp stevia extract
- 1/2 tsp vanilla or peanut butter extract
Place all ingredients in a high powered blender until smooth. If it is too thick, add some nondairy milk. Too thin, add more nut butter, peanut flour, or a pinch of xanthan gum. Keep in fridge until ready to use!
For assembly! Once the jars and muffins are completely cool, top muffins with a layer of one flavor of mousse, then a few banana slices (if you wish), and top it off with the other flavor of mousse (There may be extra of the peanut butter mousse)! Serve right away, or put a lid on it and keep it in the fridge for later!
These are awesome because they are perfectly portioned for a quick breakfast or a healthy dessert, and can be made a day or two in advance! Also, it comes in a jar, which as everyone knows, means they taste better than your average, un jarred parfait. For bigger portions (maybe more large-meal sized??) split into two or three peanut butter jar sized jars!
Good thing this makes four! I made these for my family of three for dessert, and may or may not have finished the last one the next morning for breakfast 😉 I’m just a crazy monkey I guess!!