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.

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Vegan Chocolate-Blueberry Parfait

Ingredients

Directions

For mousse:

  • In a double boiler or a small heavy saucepan, cook and stir chocolate over low heat until melted. Set aside.

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  • 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.

  • Prepare and cool Chocolate Cake. Cut cake into 1-inch square pieces. Set aside.

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.

  • 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.

Nutrition Facts (Vegan Chocolate-Blueberry Parfait)

619 calories; 22 g total fat; 0 mg cholesterol; 465 mg sodium. 101 g carbohydrates; 8 g protein;

Chocolate Cake

Ingredients

Directions

  • Grease a 9x9x2-inch baking pan. Line the bottom of pan with waxed paper; grease the paper and flour the pan. Set aside.

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  • 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.

  • Bake in a 375° 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.

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