Mini 3-Layer Chocolate Cherry Parfaits
Prep Time
15 mins
Cook Time
36 mins
Total Time
51 mins
Servings: 8
Calories: 433 kcal
Ingredients
Chocolate cake
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1 Tbsp. chia seeds soaked in water for 10 minutes
- 1/2 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup cacao powder
- 1/2 tsp. baking powder
- 1/2 cup full-fat milk of choice unsweetened
Cherry jam filling
- 1 cup (6 oz.) unsulfured bing cherries
- 1/3 cup pure maple syrup
- 3 Tbsp. water
- 1/4 cup coconut cream
Coconut Whipped Cream
- 1-2 cups whipped coconut cream chilled
- Maple syrup optional
Optional toppings
- Melted dark chocolate
- Red sprinkles
Instructions
-
Preheat oven to 350 degrees F. Spray standard-sized cake pan with non-stick spray.
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In large mixing bowl, beat together cake ingredients until smooth and creamy.
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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.
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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.
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Garnish each parfait with optional toppings.
Recipe Notes
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Nutrition Facts
Mini 3-Layer Chocolate Cherry Parfaits
Amount Per Serving
Calories 433
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 18g90%
Sodium 50mg2%
Potassium 259mg7%
Carbohydrates 51g17%
Fiber 6g24%
Sugar 30g33%
Protein 7g14%
Vitamin A 1050IU21%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.