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
INGREDIENTS:
COOKIE LAYER
6 tablespoons vegan cookie crumbs (your favorite variety; ginger cookies are nice)
CHOCOLATE LAYER
1⁄3 cup vanilla flavored dairy-free milk
7 to 8 ounces (about ½ block) firm or extra-firm regular tofu, drained and broken in to chunks
3.5 ounces (1 small bar) vegan dark chocolate bar, 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 or extra-firm regular tofu, drained and broken in to chunks
2 heaping tablespoons CHOCOLATE LAYER mixture (above)
GARNISH
3 whole vegan cookies, cut in half
INSTRUCTIONS:
Put 1 tablespoon of the cookie crumbs in the bottom of each of six mini parfait glasses, wine glasses, or small dessert dishes.
To make the CHOCOLATE LAYER, heat the dairy-free 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 dairy-free 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.
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 each parfait.
Ingredients
Directions
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
INGREDIENTS:
COOKIE LAYER
6 tablespoons vegan cookie crumbs (your favorite variety; ginger cookies are nice)
CHOCOLATE LAYER
1⁄3 cup vanilla flavored dairy-free milk
7 to 8 ounces (about ½ block) firm or extra-firm regular tofu, drained and broken in to chunks
3.5 ounces (1 small bar) vegan dark chocolate bar, 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 or extra-firm regular tofu, drained and broken in to chunks
2 heaping tablespoons CHOCOLATE LAYER mixture (above)
GARNISH
3 whole vegan cookies, cut in half
INSTRUCTIONS:
Put 1 tablespoon of the cookie crumbs in the bottom of each of six mini parfait glasses, wine glasses, or small dessert dishes.
To make the CHOCOLATE LAYER, heat the dairy-free 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 dairy-free 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.
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 each parfait.
