Indulgent Chocolate Banana Peanut Butter Parfaits

      
For the Raw Chocolate Cookie Crumbs
1 cup oats
½ cup roasted peanuts
6 medjool dates
¼ cup CHOC CHICK cacao powder
¼ cup CHOC CHICK cacao butter
Pinch of salt
 
For the Chocolate Peanut Butter Filling
300g x silken tofu
½ cup smooth peanut butter
2 tbsp maple syrup
1 tbsp CHOC CHICK cacao powder
1 tsp vanilla bean paste
 
Other
Fresh banana slices, for layering
CHOC CHICK Cacao nibbles, for topping
Smooth peanut butter, for topping

For the raw chocolate cookie crumbs, put the oats into a food processor and process until you have a fine flour. Then add in the roasted peanuts, medjool dates, cacao powder and melted cacao butter. Pulse until you have a crumbly mixture, then set to one side. Once the melted cacao butter has hardened, the crumbs will be firmer.
 
For the chocolate peanut butter filling, put all of the ingredients into a blender and blend until you have a smooth and creamy mousse.
 
To assemble, gather 4 small jars and add in 2 tbsp of the cookie crumbs, 4 heaped tsp of chocolate peanut butter filling and then 5 slices of banana to each. Repeat this step and then sprinkle over some more cookie crumbs, cacao nibbles and a spoonful of peanut butter.
 
Store in the fridge until ready to eat.