This vegan parfait is made with crushed Oreo cookies layered with a Kahlua chocolate ganache and vegan whipped cream. Seriously decadent.
This vegan parfait is a serious dessert. It’s made with Kahlua so it’s a grown up dessert, boozy and all kinds of delicious.
I mean… Kahlua chocolate ganache. Need I say more? Well if you need me to, then I will.
Layers of crushed Oreo cookies and vegan whipped cream go along with the Kahlua chocolate ganache. It’s seriously wow.
For anyone looking for a low calorie treat, this is not for you. This is an indulgence for sure, a really really good one. Entirely worth it if you ask me.
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.
Make Ahead and Storing
If you want to make them ahead of time then you can prepare the Kahlua chocolate ganache and the vegan whipped cream up to a day beforehand, store them separately in the fridge and then assemble your parfaits right before serving.
Leftovers will keep for a few days in the fridge, but the cookie crumbs may become a little soggy so they are at their best served within a few hours of assembling.
More Delicious Vegan Desserts
- Vegan Oreo Pie
- Vegan Peanut Butter Milkshake
- Mini Vegan Cheesecakes
- Vegan Oreo Truffles
- Vegan Almond Butter Cups
- Vegan Chocolate Snowballs
Did you make this recipe? Be sure to leave a comment and rating below!
For the Cookies:
- 16 Oreo Cookies Crushed
For the Kahlua Chocolate Ganache:
- 7 ounces Vegan Chocolate (200g)
- ¾ cup Canned Coconut Cream (180ml)
- ⅓ cup Kahlua (80ml)
For the Whipped Coconut Cream
- 2 ½ cups Canned Coconut Cream (600ml) hardened cream only from two 14-ounce cans, chilled overnight in the fridge
- ½ cup Powdered Sugar (60g)
- Fresh Mint Leaves
- 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 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.
- Add this to the bowl of your stand mixer and whip it 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 whipped 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 whipped 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.
- 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.