If you have never had a PB&J banana sandwich, you are missing out. They are so good, and although it seems like sort of a childish combination, I love it. It is something I enjoyed when I was younger, but it was not about the bread, it was about the filling. I thought about recreating a raw version this past weekend, but then it sounded like more of a fabulous dessert idea than a snack, so then it morphed into a raw PB&J Banana Trifle.
I made a peanut butter mousse using a combination of young coconut meat, and raw peanuts in place of the usual cashews, and layered it with sweet concord grape jam and bananas (in place of the usual cake or cookies that would be in a trifle). I am not sure if this would technically be considered a trifle, but I am going to go ahead and call it that because it sounds better than pudding, plus it is layered. It was so delicious. The flavors of childhood combined into something that anyone would love and to be honest with you, me and Eric devoured the whole thing fast. If you are feeling a little playful and craving PB&J, this is a must make.
Raw PB&J Banana Trifle
1 cup young coconut meat
1 cup raw peanuts, soaked in filtered water for at least 4 hours and drained well
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp maple extract
2 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid
1 cup concord grapes
1 cup raisins
2 Tbsp raw coconut nectar
4 bananas halved, then sliced in half horizontally
To make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
For the jam, combine all ingredients until smooth in a food processor then press through a fine meshed strainer to remove seeds.
To assemble the trifle, put a layer of bananas into a serving dish, then spoon a layer of PB cream over that, then drizzle some jam over. Then another layer of bananas, cream, and jam, then another layer of bananas, cream and jam, then another layer of bananas then place the cream in a pastry bag and pipe over the bananas, then drizzle with more jam. Serve!