No-Bake Banana, Date and Tahini Parfait

Banana, date and tahini parfait is a frozen dessert for 6 that needs no oven: about 20 minutes of prep and at least 6 hours in the freezer, ideally overnight. Ripe bananas, Medjool dates and raw tahini blend into a smooth, rich cream, set off by the crunch of toasted almonds and sesame and a drizzle of dark chocolate.

Why the cream is whipped separately

The banana, date and tahini mixture goes through the food processor into a thick cream, but stirred straight into liquid cream it sinks and loses its airiness. The fix is to whip the cream to soft peaks on its own, add the condensed milk, and only then fold in the banana mixture gradually, with gentle strokes from the bottom up. That way the whipped cream keeps the air beaten into it, and the parfait comes out light rather than dense.

Almond and sesame crunch: the texture contrast

The crunch is what turns this from an ordinary frozen dessert into something more interesting. A short toast of chopped almonds with sesame seeds and brown sugar forms a thin caramel that coats the crumbs, and a spoonful of raw tahini added at the end gives the crunch a richer flavor and helps it cling together without getting too sticky. A good raw tahini with a slight bitterness, like Achva's, balances the sweetness of the bananas and dates and gives the dessert its nutty character. Cool the mixture on baking paper before chopping it, otherwise it stays soft and never gets properly crisp.

The recipe

No-Bake Banana, Date and Tahini Parfait

A creamy frozen banana, date and tahini parfait: about 20 minutes of prep and at least 6 hours in the freezer, for 6 individual servings.

• Servings 6 servings
• Prep 20 min
• Cook 6 hr
• Total 6 hr 20 min

Print recipe

Ingredients

For the parfait

• 2 ripe bananas
• 1/2 cup / 120 ml traditional raw tahini (a quality tahini such as Achva's is recommended)
• 1 cup / 250 ml heavy whipping cream
• 1/3 cup / 80 ml sweetened condensed milk
• 5 soft pitted Medjool dates
• 1 tbsp / 15 ml lemon juice
• 1 tsp / 5 ml vanilla extract
• pinch salt

For the almond and sesame crunch

• 1/2 cup / 70 g coarsely chopped almonds
• 2 tbsp / 18 g sesame seeds
• 2 tbsp / 25 g brown sugar
• 1 tbsp / 15 ml traditional raw tahini
• pinch salt

For serving

• 3 oz / 80 g dark chocolate
• 1 tsp / 5 ml neutral oil or coconut oil

Instructions

1. Make the almond and sesame crunch: in a skillet, mix the chopped almonds, sesame seeds and brown sugar, and toast over medium heat for about 3-4 minutes, until the sugar melts slightly and the almonds turn golden. Add the tahini and salt, stir, and transfer to baking paper to cool. Once cooled, chop it coarsely into crumbs.

2. In a food processor, blend the bananas, dates, tahini, vanilla extract, salt and lemon juice until completely smooth.

3. Whip the cream to soft peaks, add the condensed milk and keep whipping a few more seconds until it is incorporated.

4. Gradually fold in the banana and tahini mixture with gentle strokes, until the mixture is even and airy.

5. Divide the mixture among six individual silicone molds and smooth the tops. Freeze for at least 6 hours, ideally overnight.

6. Melt the chocolate with the oil in short bursts in the microwave, stirring between bursts, until smooth.

7. Unmold the parfaits onto serving plates, drizzle the melted chocolate over the top and scatter the almond and sesame crunch over it.

Frequently Asked Questions

How long does the parfait need to freeze?
At least 6 hours, and ideally overnight, so it sets completely and comes out of the molds easily.

Can I make the parfait a day or two ahead?
Yes, that is exactly the advantage of a frozen dessert like this one. You can make it up to 2-3 days ahead, take it out of the freezer just before serving, and add the chocolate and crunch fresh at serving time.

Can I swap the Medjool dates for another kind?
Yes, any soft pitted date will work, but Medjool dates give the smoothest, sweetest texture with no need for extra sugar.

What if I don't have individual silicone molds?
Use one large pan lined with plastic wrap, freeze, then slice, or use small glasses and serve straight from them.

Is there a vegan version?
You can swap the heavy cream for whipped coconut cream and the condensed milk for silan (date syrup) or agave syrup, though the result will be less airy than the original.