These chocolate raspberry parfaits are the ultimate indulgent, surprisingly healthy dessert.
They’re easy to make and require no baking, plus each bite is sinfully delicious and chocolatey. It seems impossible, but this dessert is pretty healthy! Imagine layers of chocolate mousse, crushed frozen raspberries, pillowy coconut whipped cream, and chocolate cookie crumbles. That’s what you’re in for!
A few suggestions to make these chocolate raspberry parfaits even quicker and easier:
- Buy the chocolate cookies instead of making them. Look for a plain chocolate cookie that’s not too sweet. I used these chocolate cookies from Simple Mills for this recipe and they were perfect. Doing this will save you lots of time. Of course, you’re welcome to make your own chocolate cookies ahead of time if you prefer.
- Let the parfaits chill for a few hours in the fridge before enjoying them. This allows several things to happen:
- the cookie crumbles soften tiramisu-style
- the flavors from the different layers meld a bit
- the chocolate mousse and coconut whipped cream thicken
- the frozen raspberries melt
- Because they need time to chill, make and assemble the parfaits one or two days before you plan to serve them.
Now let’s move on to the ingredients you’ll need.
This recipe has four layers, so four different components. Luckily for you, two of the components you need to “make” are single ingredients (frozen raspberries) or products (chocolate cookies.) The other two components–the chocolate mousse and coconut whipped cream–are quick to make and require minimal ingredients.
In fact, this entire recipe requires just ten ingredients:
- dark chocolate
- silken tofu
- cacao powder
- maple syrup
- vanilla extract
- ground cinnamon
- sea salt
- coconut milk
- chocolate cookies
- frozen raspberries
As always with my recipes, feel free to get creative with substitutions. You could try milk chocolate for the dark, a different liquid sweetener for the maple syrup, different spices like ground cardamom, nutmeg, or cloves for the cinnamon, and other frozen fruit in place of the raspberries. Crushed frozen (or fresh) mangoes, peaches, blackberries, or strawberries could all work. Additionally, try using other cookies in place of the chocolate ones. Mint chocolate, chocolate chip, vanilla, or shortbread cookies would all be delicious.
As long as you stick to the basic formula of mousse, whipped cream, frozen crushed fruit, and crumbled cookies, you can’t go wrong.
I served these chocolate raspberry parfaits as part of my ultimate plant-based Valentine’s dinner, an indulgent three-course meal for two you can find here. These parfaits would also be perfect to cap off a dinner party with friends, a date night, or even make a delicious sweet treat in the afternoon. In reality, though, any time or event you make these for will be the right one!
When I first made these parfaits, I laughed out loud. That’s how good they are!
Now that you’re hopefully convinced these parfaits are worth your time, let’s dive into the recipe!
Chocolate Raspberry Parfaits with Coconut Whipped Cream and Chocolate CookiesCourse: Dessert
- Chocolate mousse:
2.5 oz (70g) 70% dark chocolate
225 g silken tofu (half a package)
1/4 cup maple syrup
2 tablespoons cacao powder or unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
A pinch of sea salt
- Coconut Whipped Cream:
2 cans full fat coconut milk, refrigerated overnight
2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 cup plain chocolate cookies (I used these ones from Simple Mills)
1 cup frozen raspberries
2 whole chocolate cookies (1 per glass)
- Start with the Coconut Whipped Cream
- Start 2 days before you plan to eat the parfaits. Refrigerate the cans of coconut milk overnight (NOT optional).
- The next day, put the bowl and blade of your food processor in the freezer for 30 minutes. This is key to successfully whipping the coconut milk into cream.
- After 20 minutes, set up your food processor, then remove the chilled coconut milk cans and scoop out only the solidified coconut cream, leaving the coconut water in the cans. You should have about 2 cups of coconut cream. Add it into the food processor and process for several minutes, keeping a close eye on the cream to ensure it doesn’t overwhip and separate.
- After 2 minutes, add the maple syrup and vanilla extract. Whip again for another few minutes until the whipped cream is as thick as you’d like. If your cream isn’t thickening, try putting it in the fridge for 20 minutes to chill and then re-whipping. Spoon the coconut whipped cream into a container and chill in the fridge while you make the mousse. Reserve the food processor, there’s no need to clean it.
- Next, make the chocolate mousse
- Roughly break or chop the chocolate into small pieces. Then melt the chocolate in a small heavy-bottomed pot over low heat. Stir frequently to avoid burning the chocolate and remove it from the heat as soon as it is melted. Alternatively, you can melt the chocolate in a microwave in 15-second intervals, stirring after each time.
- Place all the ingredients except the melted chocolate in the food processor and process until the mixture is smooth, about a minute. Then pour in the melted chocolate and process again until completely incorporated. You should have a very smooth mousse-like texture. Taste the mousse and add more sweetener or vanilla extract if you’d like. Set the mousse aside for now.
- Now assemble the parfaits
- Take the chocolate cookies and break them into pieces. Do this by putting them in a sealed bag and crushing them with a glass jar, a can of beans, or anything else that’s heavy with a flat bottom. Be careful not to crush the cookies into too-small crumbs, you want the pieces to be relatively large as opposed to like bread crumbs.
- Next, repeat the crushing process with your raspberries. You can alternatively break these up with a mortar and pestle.
- Now assemble your parfaits. Put a quarter of chocolate mousse in the bottom of two wine glasses (or any other small clear glass you like).
- Add a layer of the crushed raspberries on top of the mousse.
- Next, dollop a quarter of the whipped cream over the raspberries.
- Then, sprinkle a thick layer of the crumbled cookies on top of the cream.
- Now repeat a layer of whipped cream, then more crushed raspberries, and another quarter of the chocolate mousse.
- Top the parfaits with either more crushed raspberries or cookie crumbles.
- Last, stand up a whole chocolate cookie in the center of each glass as a garnish.
- Get creative with substitutions. You could try milk chocolate for the dark, a different liquid sweetener for the maple syrup, different spices like ground cardamom, nutmeg, or cloves for the cinnamon, and other frozen fruit in place of the raspberries. Crushed frozen (or fresh) mangoes, peaches, blackberries, or strawberries could all work. Additionally, try using other cookies in place of the chocolate ones. Mint chocolate, chocolate chip, vanilla, or shortbread cookies would all be delicious.
And voila! You’ve just made the most incredible chocolate dessert, that just so happens to be dairy-free, gluten-free, completely plant-based, and free of sugars. Not to mention the most important part, it tastes freaking awesome! Enjoy!