Vegan Chocolate-Blueberry Parfait | Midwest Living

Vegan Chocolate-Blueberry Parfait

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Vegan Chocolate-Blueberry Parfait

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  • Makes: 8 servings
  • Prep 45 mins
  • Chill 2 hrs to 24 hrs
  • Bake 20 mins
  • Cool 10 mins

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Notes from Sarah: This is one of our signature vegan desserts, non traditional. Why should vegans not have a bit of decadence in their diet? We try to have menu offerings for all kinds of diets. This is a nice early summer (late May and early June) dessert. Any kind of berry or mixture of berry will do. Just buy what is in season! Vegans and non Vegans love it.


  • 1 cup semisweet chocolate pieces
  • 1 12 - ounce package silken-style soft tofu (fresh bean curd), drained
  • 1/3 cup maple syrup
  • 2 tablespoons hazelnut liqueur or maple syrup
  • 1 1/2 cups fresh blueberries, blackberries, raspberries and/or strawberries
  • 3 tablespoons cranberry juice
  • 2 tablespoons maple syrup
  • 1 tablespoon black raspberry liqueur or cranberry juice
  • Fresh blueberries, blackberries, raspberries and/or strawberries


  1. For mousse: In a double boiler or a small heavy saucepan, cook and stir chocolate over low heat until melted. Set aside.
  2. In a food processor, combine tofu, 1/3 cup maple syrup and hazelnut liqueur. Cover and process until mixture is smooth. Add melted chocolate. Cover and process until well-combined and creamy, scraping down the sides as needed. Cover and chill for 2 to 4 hours.
  3. Prepare and cool Chocolate Cake. Cut cake into 1-inch square pieces. Set aside.
  4. For berry puree: In a food processor, combine 1 1/2 cups blueberries, cranberry juice, the 2 tablespoons maple syrup and raspberry liqueur. Cover and process until mixture is smooth.
  5. Spoon half of the berry puree into the bottom of eight chilled 8- to 10-ounce glasses, such as margarita, martini, parfait or dessert glasses. Top with half of the chilled mousse. Evenly divide the cake pieces among glasses. Top with the remaining mousse and berry puree. Garnish with additional fresh blueberries. Cover and chill any leftovers up to 24 hours.

Chocolate Cake


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups hot water
  • 1/2 cup olive oil
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons cider vinegar


  1. Grease a 9x9x2-inch baking pan. Line the bottom of pan with waxed paper; grease the paper and flour the pan. Set aside.
  2. In a large bowl, combine all-purpose flour, sugar, cocoa powder, baking soda, and salt. Add hot water, olive oil, vanilla and cider vinegar. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (Do not over mix.) Spread batter in the prepared pan.
  3. Bake in a 375 degrees oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove layer from pan; peel off waxed paper. Cool thoroughly on rack.

Nutrition Facts

(Vegan Chocolate-Blueberry Parfait)

Servings Per Recipe 8, Monosaturated fat (g) 13, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 101, Niacin (mg) 3, pro. (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 22, vit. C (mg) 6, sodium (mg) 465, Potassium (mg) 340, fiber (g) 5, sugar (g) 66, calcium (mg) 50, iron (mg) 4, Folate (µg) 73, cal. (kcal) 619, Polyunsaturated fat (g) 3

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