What’s a party without parfaits? Perfect for the most celebratory of holidays, these mini cups are overflowing with sweet and creamy dessert goodness in fuss-free, individual serving-size glasses. A chocolate cake, cherry jam filling and whipped coconut cream are layered for the perfect balance of rich decadence and oh-so-sweet flavor. The best part? They’re totally vegan-friendly so everyone at the party can join in on the fun.
Mini 3-Layer Chocolate Cherry Parfaits
Cherry jam filling
Coconut Whipped Cream
- 1-2 cups whipped coconut cream chilled
- Maple syrup optional
- Melted dark chocolate
- Red sprinkles
Preheat oven to 350 degrees F. Spray standard-sized cake pan with non-stick spray.
In large mixing bowl, beat together cake ingredients until smooth and creamy.
Pour into prepared cake pan; bake 36 to 40 minutes, or until toothpick comes out clean when inserted into center. Let cool.
Meanwhile, soak cherries in maple syrup and water about 10 minutes.
In food processor, combine cherry mixture and coconut cream; mix until smooth. Set aside.
Beat solid portion of canned coconut cream until smooth, light, and fluffy. Add maple syrup for desired sweetness.
In mini trifle servers, crumble about 2 tablespoons cake. Add about 2 tablespoons cherry filling. Top with about 2 tablespoons coconut whipped cream. Repeat layers.
Garnish each parfait with optional toppings.