Yield: 4 parfaits
Prep time: 15 minutes
Parfaits provide a lot of payoff for very little effort—in 15 minutes you can have a beautiful, deliciously creamy dessert. This parfait is notable for the raw vegan cream cheese frosting on top. It’s wonderful spread on cakes and cupcakes, too. If you like a sweeter frosting, feel free to add 2 tbsp. of your favorite sweetener.
¼ c. chia seeds (black or white or a mix of the two)
1 tbsp. cacao powder
2 c. almond milk
2 tsp. beet juice or natural red food coloring
1 ½ tsp. coconut nectar
¼ tsp. vanilla bean powder or vanilla extract
“CREAM CHEESE” FROSTING
4 tbsp. melted coconut oil (see page 28)
2 c. chilled coconut cream
1 tbsp. Meyer lemon juice (regular lemon juice works, too)
1 tsp. vanilla extract
Chocolate curls or cacao powder, for garnish
To make the parfait base: Combine the chia seeds, cacao powder, almond milk, beet juice, coconut nectar, and vanilla bean powder in a medium bowl and whisk until well incorporated. Let the mixture sit for 10 minutes to thicken. Make the frosting.
To make the frosting: Place the melted coconut oil, coconut cream, lemon juice, and vanilla extract in the bowl of an electric mixer or a large bowl. Beat on medium speed or whisk by hand until the mixture is whipped and well incorporated. Don’t overmix or the frosting will be runny.
To assemble: Divide the chia mixture among 4 parfait glasses or bowls.
Place a frosting bag (or plastic bag) inside a glass, allowing the top of the bag to fold over the outside of the glass. This will allow you to scoop frosting into the bag without the risk of it leaking. Fill the bag with the frosting, then squeeze a dollop into each parfait glass on top of the chia mixture. Add the garnish and serve immediately, or store in the refrigerator for up to 3 days.