Deliciously boozy vegan parfait. Crushed oreo cookies are layered with a kahlua chocolate ganache and vegan whipped cream for a seriously decadent dessert!
When I discovered kahlua was vegan I got very very excited. So did Jaye.
While neither of us is much of a drinker these days, kahlua is something we have very fond memories of.
So we were immediately thinking of the possibilities! Kahlua Dom Pedros! Kahlua Coffees!
And right away I wanted to make a kahlua vegan parfait!
And the result was better than I even dreamed it would be. This is all kinds of delicious. I made a chocolate ganache with coconut cream and vegan dark chocolate and mixed Kahlua into it for a kahlua chocolate ganache.
And then I layered the kahlua chocolate ganache with crushed oreo cookies and whipped coconut cream. Oh wow.
The Kahlua:
If you’re not familiar with kahlua, it’s coffee liqueur. It’s quite delicious on its own, though of course it is liqueur so it has a strong taste and if you’re drinking it on its own, you’ll sip it very slowly.
However, mixed with the chocolate ganache, the flavors work together wonderfully to create this deliciously boozy coffee flavored chocolate mousse. Layered with light and fluffy whipped coconut cream and crushed oreos, you have yourself a bit of heaven in a glass.
Pure Indulgence!
As you can imagine, this is a rich dessert! For anyone looking for a low calorie treat, this is not for you. This is an indulgence for sure, a really really really good one. Entirely worth it!
Vegan Parfait
Ingredients
For the Cookies:
- 16 Oreo Cookies Crushed
For the Kahlua Chocolate Ganache:
- 7 ounces Vegan Dark Chocolate (200g)
- ¾ cup Canned Coconut Cream (180ml)
- ⅓ cup Kahlua (80ml)
For the Whipped Coconut Cream
- 2 and ½ cups Canned Coconut Cream (600ml) hardened cream only from two 14-ounce cans, chilled overnight in the fridge
- ½ cup Powdered Sugar (60g)
For Decoration:
- Fresh Mint Leaves
Instructions
- Add the whole oreo cookies (no need to remove the cream centers) to the food processor and process into crumbles. Set aside.
- For the kahlua chocolate ganache, heat up the ¾ cup coconut cream to a simmer. Break up the dark chocolate into pieces and place into a bowl. Pour the heated coconut cream over the top and leave for a minute to allow the chocolate to melt. Whisk it up with a hand whisk into a smooth chocolate sauce. Add the kahlua and whisk again and then set aside.
- Remove the two cans of coconut cream from the refrigerator, being careful not to shake them. Open the cans carefully and you'll see the cream section will have risen to the top. Scoop out only this cream section of each can into a mixing bowl, leaving the watery section behind.
- Whip this up with an electric mixer until it reaches a whipped cream consistency. Then add the powdered sugar and whip it up again.
- When the cream is whipped, scoop out a ¼ cup of the cream and mix it in with the kahlua chocolate ganache. Then place the chocolate ganache and the whipped cream (separately) into the fridge to firm up for a while.
- When the chocolate ganache has thickened (it will get very thick, like a chocolate mousse), then you're ready to layer your parfaits.
- Take your glasses and layer first kahlua chocolate ganache, then a layer of whipped coconut cream, then a thick layer of crushed cookies, then kahlua chocolate ganache again, then cream again and finish with some cookie crumbles.
- Depending on the size of your glasses you should get 4 parfaits or maybe even 6. With the size of the glasses pictured, you would get at least 4.
- Serve with a sprig of mint on top for decoration.
Notes
- Prep time does not include the time spent chilling in the fridge.
- Once you have layered your parfaits you can serve them immediately. If you want to make them ahead of time then it's best to store the ingredients separately and assemble the parfaits right before serving for the best results. Leftovers can keep for a few days in the fridge, but the cookie crumbs may become a little soggy so they are best served within a few hours of preparing.
Looks yummy. Have you ever added raspberries or strawberries to it, would they go well do you think?
Hi Tash, I haven’t added fruit to it, but I think it would be delicious! 🙂
Great ???? also do you know if the recipe would work with non dairy whipping cream?
Hi Tash, I think it would work great! All the best! 🙂
This looks fantastic! Can you prepare them ahead of time, how long will they last in the fridge? Thanks!
Hi Vanessa, they’re good for at least a few days (3-4) in the fridge. Best if you keep them covered though, you can loosely tent them with foil so they stay protected in the fridge.
Yummy!
What delicious recipes! One can never say that vegan is limiting!