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    Home » Desserts

    Vegan Parfait

    Published: Aug 25, 2016 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Parfait

    Deliciously boozy vegan parfait. Crushed oreo cookies are layered with a kahlua chocolate ganache and vegan whipped cream for a seriously decadent dessert!

    Vegan parfait topped with a sprig of fresh mint.

    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. 

    Vegan parfaits with a bottle of kahlua.

    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 parfaits topped with sprigs of fresh mint.

    Vegan parfait in dessert glasses.

    Vegan Parfait

    Deliciously boozy vegan parfait. Crushed oreo cookies are layered with a kahlua chocolate ganache and vegan whipped cream for a seriously decadent dessert!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 1291kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Prep time does not include the time spent chilling in the fridge.
    2. 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.

    Nutrition

    Serving: 1Serve | Calories: 1291kcal | Carbohydrates: 94g | Protein: 14g | Fat: 98g | Saturated Fat: 75g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 1092mg | Fiber: 11g | Sugar: 55g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 15mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tash says

      December 21, 2019 at 5:47 pm

      Looks yummy. Have you ever added raspberries or strawberries to it, would they go well do you think?

      Reply
      • Alison Andrews says

        December 22, 2019 at 9:40 am

        Hi Tash, I haven’t added fruit to it, but I think it would be delicious! 🙂

        Reply
        • Tash says

          December 22, 2019 at 11:41 pm

          Great ???? also do you know if the recipe would work with non dairy whipping cream?

          Reply
          • Alison Andrews says

            December 23, 2019 at 11:51 am

            Hi Tash, I think it would work great! All the best! 🙂

    2. Vanessa Younger says

      November 20, 2018 at 2:46 am

      This looks fantastic! Can you prepare them ahead of time, how long will they last in the fridge? Thanks!5 stars

      Reply
      • Alison Andrews says

        November 20, 2018 at 10:42 am

        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.

        Reply
    3. Karen says

      August 29, 2016 at 6:47 pm

      Yummy!5 stars

      Reply
    4. Anna Andrews says

      August 26, 2016 at 9:50 am

      What delicious recipes! One can never say that vegan is limiting!5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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