Vegan Hazelnut Coffee Mousse Banana Crunch Parfaits recipes

Ingredients

• 1 x 200g/7oz pkg Silken tofu, drained ( I use Clearspring Organic )*
• 1/4 C Roasted hazelnut butter*
• 1/4 C Coconut sugar
• 1 Tbsp Maple syrup (optional, if you like your desserts on the sweeter side)
• 1/2 tsp Vanilla extract
• 1 tsp Instant coffee (I used Four Sigma Foods Mushroom Coffee with Chaga & Cordyceps)
• 1/4 C Roasted hazelnuts, roughly chopped
• 1 Ripe banana, sliced

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