1

ABOUT THE RECIPE:

These divinely rich Chocolate Party Parfaits with 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

2

INGREDIENTS:

COOKIE LAYER
6 tablespoons cookie crumbs

CHOCOLATE LAYER
1⁄3 cup vanilla flavored nondairy milk
7 to 8 ounces (about ½ block) 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

3

INSTRUCTIONS:

Put 1 tablespoon of the cookie crumbs in the bottom of six mini parfait glasses, wine glasses, or small dessert dishes.

4

To make the chocolate layer, heat the nondairy milk in a small saucepan over medium-low heat until steaming hot, but not boiling. In this order, put 1⁄2 block tofu in a blender and top with the chopped chocolate. Pour in the steaming 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 to use in the mocha “cream” layer.

5

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.

Ingredients

Directions

1

ABOUT THE RECIPE:

These divinely rich Chocolate Party Parfaits with 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

2

INGREDIENTS:

COOKIE LAYER
6 tablespoons cookie crumbs

CHOCOLATE LAYER
1⁄3 cup vanilla flavored nondairy milk
7 to 8 ounces (about ½ block) 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

3

INSTRUCTIONS:

Put 1 tablespoon of the cookie crumbs in the bottom of six mini parfait glasses, wine glasses, or small dessert dishes.

4

To make the chocolate layer, heat the nondairy milk in a small saucepan over medium-low heat until steaming hot, but not boiling. In this order, put 1⁄2 block tofu in a blender and top with the chopped chocolate. Pour in the steaming 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 to use in the mocha “cream” layer.

5

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.

Chocolate Party Parfaits with Mocha “Cream”
(Visited 58 times, 1 visits today)