Vegan Chocolate Party Parfaits with Mocha Cream
These divinely rich Chocolate Party Parfaits with vegan mocha “cream” make a glorious finish to any holiday meal. Serve this festive dessert at your soirée and your guests will be begging for the recipe! Makes 6 servings.
From Jazzy Vegetarian
Recipe Ingredients
- Cookie Layer:
- - 6 tablespoons cookie crumbs
- Chocolate Layer:
- - 1⁄3 cup vanilla flavored nondairy milk
- - 7 to 8 ounces (about ½ block) firm or extra-firm regular tofu, drained
- - 1 bar (3.5 ounces) vegan dark chocolate, finely chopped (snack bar; not unsweetened baking chocolate)
- Mocha "Cream" Layer:
- - 2 tablespoons cold, strongly brewed coffee
- - 2 tablespoons maple syrup
- - 7 to 8 ounces (about ½ block) firm regular tofu, drained
- - 2 heaping tablespoons Chocolate Layer mixture (above)
- Garnish:
- - 3 whole vegan cookies, cut in half
Recipe Instructions
- Put 1 tablespoon of the cookie crumbs in the bottom of six mini parfait glasses, wine glasses, or small dessert dishes.
- To make the chocolate layer, heat the nondairy milk in a small saucepan over medium-low heat until simmering. In this order, put 1⁄2 block tofu in a blender and top with the chopped chocolate. Pour in the simmering hot nondairy milk and process until completely smooth.
- Spoon the chocolate mixture over the cookie crumbs, dividing it evenly among the parfait glasses, reserving 2 heaping tablespoons of the chocolate layer to use in the mocha “cream” layer.
- To make the mocha “cream” layer, put the cold coffee, maple syrup, 1⁄2 block tofu and reserved 2 heaping tablespoons of the chocolate mixture in a blender and process until smooth. Spoon the mocha layer over the chocolate layer in the parfait glasses.
- Refrigerate 4 to 6 hours, or until thoroughly chilled. Serve cold, garnished with half of a vegan cookie tucked into the center of the parfait.