by Holladay Allen
Native Foods Cafe
This decadent vegan dessert is super easy to make and very rich and chocolatey. If you don’t have time to make the mousse and cake, you can use Zen Chocolate Pudding (available in a soy or almond base) and Amy’s Vegan Chocolate Cake in the frozen section. Chocolate and cherries pair nicely with a vegan red wine for an after dinner treat… and save old jam jars for a tre chic and inexpensive serving dish!
Black Forest Parfaits
This recipe will make 4 nice size parfaits with some cake leftover…. but you can adjust quantities as you desire.
1 Recipe Best Vegan Chocolate Cake Ever (from the blog archives, without the sauce)
1 cup organic frozen cherries, thawed
1 TBSP agave
3 Vegan Chocolate Truffles, chopped for garnish
vegan whipped cream (click here for homemade recipe)
1 Recipe Vegan Chocolate Mouse (see below)
Prepare cake recipe and let cool, then crumble into bite size pieces.
Toss the cherries in agave and set aside.
Prepare vegan mousse as follows
12 oz firm silken tofu
¼ cup non-dairy milk
1 TBSP agave
1 TBSP vanilla extract
12 oz semisweet chocolate chips
Heat the milk until bubbling, then remove from the heat and add the chocolate. Stir to dissolve the chocolate, let it cool a bit. Puree the tofu, mil, agave, and vanilla in a blender until completely smooth. Add the chocolate and blend. Place in container and chill for a couple of hours in the refrigerator.
To assemble the parfaits, layer mousse, cake, cherries, and repeat as much as you would like (or will fit) then top with whipped cream and chocolate truffles pieces… and enjoy!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan dessert, black forest parfait