Skip to content
Get ready to sweep your Valentine’s or Galentine’s Day date off their feet with these gorgeous vegan berry chocolate parfaits. Made with luscious layers of wholesome plant-based ingredients, these parfaits come together in under 30 minutes and are cuter than Cupid.
A creamy raspberry mousse starts the layering game, made from dairy free coconut cream. Holding true to our commitment to whole food ingredients, this recipe skips the artificial color and instead gets it’s pretty pink hue from freeze dried raspberry powder.
Next, Hail Merry’s craveable Dark Chocolate Coconut Cookie Dough crumbles will satisfy all your chocolate cravings and add a touch of texture. Top it all off with a homemade rosewater-infused jam made from fresh strawberries, raspberries and thickened with heart-healthy chia seeds.
Get ready to sweep your Valentine’s or Galentine’s Day date off their feet with these gorgeous vegan berry chocolate parfaits. Made with luscious layers of wholesome plant-based ingredients, these parfaits come together in under 30 minutes and are cuter than Cupid.
A creamy raspberry mousse starts the layering game, made from dairy free coconut cream. Holding true to our commitment to whole food ingredients, this recipe skips the artificial color and instead gets it’s pretty pink hue from freeze dried raspberry powder.
Next, Hail Merry’s craveable Dark Chocolate Coconut Cookie Dough crumbles will satisfy all your chocolate cravings and add a touch of texture. Top it all off with a homemade rosewater-infused jam made from fresh strawberries, raspberries and thickened with heart-healthy chia seeds.
Get ready to sweep your Valentine’s or Galentine’s Day date off their feet with these gorgeous vegan berry chocolate parfaits. Made with luscious layers of wholesome plant-based ingredients, these parfaits come together in under 30 minutes and are cuter than Cupid.
A creamy raspberry mousse starts the layering game, made from dairy free coconut cream. Holding true to our commitment to whole food ingredients, this recipe skips the artificial color and instead gets it’s pretty pink hue from freeze dried raspberry powder.
Next, Hail Merry’s craveable Dark Chocolate Coconut Cookie Dough crumbles will satisfy all your chocolate cravings and add a touch of texture. Top it all off with a homemade rosewater-infused jam made from fresh strawberries, raspberries and thickened with heart-healthy chia seeds.
Rose & Red Berry Chocolate Parfait
Makes: 2 servings | Time: 30 minutes | gluten free, dairy free, vegan, nut free
Ingredients:
For the Rose Berry Jam:
1 ¼ cup mixed organic red berries, chopped
2 Tablespoons agave nectar
1 Tablespoon chia seeds
1 Tablespoon organic lemon juice
1 Tablespoon rosewater
For the Raspberry Mousse:
⅓ cup unsweetened freeze dried raspberries
1 Cup Native Forest Organic Unsweetened Premium Coconut Cream, refrigerated at least 8 hours
1 Tablespoon Singing Dog Vanilla Organic Pure Vanilla Extract
1 Tablespoon agave nectar
For the Parfait:
1 bag of Hail Merry Dark Chocolate Coconut Cookie Dough
Directions:
- Make the Rose Berry Jam: In a small pot, combine all jam ingredients and bring to a boil over medium-high heat. Reduce to low and simmer 12-15 minutes, until thickened. Transfer to a shallow bowl and refrigerate 10-15 minutes, until cooled.
- Make Raspberry Mousse: In a food processor or with a mortar and pestle, pulverize the freeze dried raspberries until powdered. Sift into a bowl and set aside.
- In a large mixing bowl, beat coconut cream with a hand mixer on high 2-3 minutes, until fluffy. Add raspberry powder, vanilla extract, and agave. Continue to beat until incorporated. Transfer to refrigerator 10 minutes.
- Assemble Parfaits: Crumble the Hail Merry Dark Chocolate Coconut Cookie Dough. In a decorative glass, layer mousse, cookie dough crumbles, and jam. Repeat to fill glass.
- Serve chilled.
Rose & Red Berry Chocolate Parfait
Makes: 2 servings | Time: 30 minutes | gluten free, dairy free, vegan, nut free
Ingredients:
For the Rose Berry Jam:
1 ¼ cup mixed organic red berries, chopped
2 Tablespoons agave nectar
1 Tablespoon chia seeds
1 Tablespoon organic lemon juice
1 Tablespoon rosewater
For the Raspberry Mousse:
⅓ cup unsweetened freeze dried raspberries
1 Cup Native Forest Organic Unsweetened Premium Coconut Cream, refrigerated at least 8 hours
1 Tablespoon Singing Dog Vanilla Organic Pure Vanilla Extract
1 Tablespoon agave nectar
For the Parfait:
1 bag of Hail Merry Dark Chocolate Coconut Cookie Dough
Directions:
- Make the Rose Berry Jam: In a small pot, combine all jam ingredients and bring to a boil over medium-high heat. Reduce to low and simmer 12-15 minutes, until thickened. Transfer to a shallow bowl and refrigerate 10-15 minutes, until cooled.
- Make Raspberry Mousse: In a food processor or with a mortar and pestle, pulverize the freeze dried raspberries until powdered. Sift into a bowl and set aside.
- In a large mixing bowl, beat coconut cream with a hand mixer on high 2-3 minutes, until fluffy. Add raspberry powder, vanilla extract, and agave. Continue to beat until incorporated. Transfer to refrigerator 10 minutes.
- Assemble Parfaits: Crumble the Hail Merry Dark Chocolate Coconut Cookie Dough. In a decorative glass, layer mousse, cookie dough crumbles, and jam. Repeat to fill glass.
- Serve chilled.
Rose & Red Berry Chocolate Parfait
Makes: 2 servings | Time: 30 minutes | gluten free, dairy free, vegan, nut free
Ingredients:
For the Rose Berry Jam:
1 ¼ cup mixed organic red berries, chopped
2 Tablespoons agave nectar
1 Tablespoon chia seeds
1 Tablespoon organic lemon juice
1 Tablespoon rosewater
For the Raspberry Mousse:
⅓ cup unsweetened freeze dried raspberries
1 Cup Native Forest Organic Unsweetened Premium Coconut Cream, refrigerated at least 8 hours
1 Tablespoon Singing Dog Vanilla Organic Pure Vanilla Extract
1 Tablespoon agave nectar
For the Parfait:
1 bag of Hail Merry Dark Chocolate Coconut Cookie Dough
Directions:
- Make the Rose Berry Jam: In a small pot, combine all jam ingredients and bring to a boil over medium-high heat. Reduce to low and simmer 12-15 minutes, until thickened. Transfer to a shallow bowl and refrigerate 10-15 minutes, until cooled.
- Make Raspberry Mousse: In a food processor or with a mortar and pestle, pulverize the freeze dried raspberries until powdered. Sift into a bowl and set aside.
- In a large mixing bowl, beat coconut cream with a hand mixer on high 2-3 minutes, until fluffy. Add raspberry powder, vanilla extract, and agave. Continue to beat until incorporated. Transfer to refrigerator 10 minutes.
- Assemble Parfaits: Crumble the Hail Merry Dark Chocolate Coconut Cookie Dough. In a decorative glass, layer mousse, cookie dough crumbles, and jam. Repeat to fill glass.
- Serve chilled.
