This irresistible Vegan Dark Chocolate Parfait by Little Green Kitchenย (Shalu Asnani)ย will definitely satisfy. Featuring ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ, this dairy-free dessert is enriched with 4g of plant protein per serving! Treat yourself and your loved ones this holiday season with this sustainably nutritious and yummy dessert.ย
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INGREDIENTS
Chocolate cream:
- 125gย ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ
- 150ml unsweetened almond milk
- 1 Tbsp cocoa powder
- 1 tsp vanilla extractย
- 4 Tbsp maple syrup or honey
- 100g dark chocolate, melted
- 2 Tbsp olive oil
- 2 Tbsp peanut butter
Cookies:
- 60g almond flour
- 50g ground walnuts
- 2 Tbsp brown sugar
- 1 Tbsp cocoa
- ยผ tsp salt
- 2 Tbsp olive oil
To serve: berries, cacao nibsย
(Serves 4)
METHOD
- Chocolate cream: Blend all the ingredients for chocolate cream until smooth. Chill for 30 minutes.
- 'Cookies': Combine almond flour, walnuts, sugar, cocoa and salt in a bowl. Heat oil in a pan and lightly toast over low heat until crisp.ย
- To assemble: Layer 1 tablespoon of 'cookies' at the bottom of a dessert glass. Add chocolate mousse. Repeat to make another layer.
- Top with berries and cacao nibs. Chill for half an hour before serving.ย Enjoy chilled.ย
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