Vegan Peanut Butter & Jelly Parfait
Dessert Recipes | 29th October 2019
We can vouch for the fact that Chef Clément’s Vegan Peanut Butter & Jelly Parfait is beyond delicious. With more and more Irish restaurants offering vegan dessert, recreate this parfait in your restaurant for ultimate customer satisfaction!
What You’ll Need (Serves 4)
For the base
- 110g chopped almonds
- 20g fresh dates roughly chopped
- 95g maple syrup
- 80g coconut oil
For the parfait
- 200g peanut butter
- 75g maple syrup
- 75g coconut oil
- 80g fresh raspberries
- 40g caster sugar
For the Chocolate Glaze
- 170g caster sugar
- 80ml water
- 70g dark cocoa powder
- 3tbsp coconut oil
- 50g vegan dark chocolate
Creating the Dish
For the Base
Mix all the base ingredients into a fine sticky crumble with a food processor.
Roll the mix in between two pieces of parchment paper and cut in a 4/5 cm diameter disc.
For the Parfait
In a bowl, place the raspberry and sugar together. Mix gently and leave to infuse for a few minutes.
In a mixer, blend the peanut butter, coconut oil and maple syrup to a smooth consistency. Pour in a deep tray and leave to set.
Using a large ice cream scoop, scoop the mixture into 8 half spheres and leave to set in the freezer
Remove from the freezer, and scoop some of the insides out from each half-sphere using a teaspoon. Fill each hole with the fresh raspberry mix.
Place two ½ spheres together to make a full ball, and leave to set in the freezer.
For the Glaze
Bring the sugar and water to the boil until the sugar has fully dissolved.
Remove from the heat and whisk in the cocoa powder.
Add in the coconut oil, then the chocolate, and using a hand blender blitz until smooth. Leave to cool down a little.
Remove the parfait from the freezer and place on the base disc. Pour the chocolate glaze over the dome to cover, the glaze needs to be fluid but lukewarm. I find that 32 degrees is the ideal temperature.
Serve on a plate with some fresh raspberries or raspberry coulis.