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For the fig and chocolate layer, place 1¼ cups figs, cocoa nibs, almond butter, honey , vanilla, cinnamon and sea salt in the work bowl of a food processor. Run for several minutes until it is smooth. (You may need to add a few tablespoons of water to get a smooth texture). Add more water and or honey, to taste, and blend till smooth. Stir in the reserved ¼ cup fi gs.
For the banana layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and honey, adjust to taste.
At this point, the two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.
To assemble the parfaits:
Toss 1½ baskets of raspberries with the lemon juice and honey . Use half the fig and chocolate mousse evenly divided in the bottom of 4 tall glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering with the remaining of each and garnish with the reserved raspberries and additional orange zest, if you like.
Makes 4 parfaits. |
