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Layered Speculoos White Chocolate Cream Parfait
[Vegan, Gluten-Free]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Layered Speculoos White Chocolate Cream Parfait [Vegan, Gluten-Free]

436

Dairy Free

This Layered Speculoos White Chocolate Cream Parfait, as the name suggests, is made up of 3 different layers: White chocolate cream, hot vanilla cherry compote, and speculoos cookie crumble. Perfection in its simplest forms!

Ingredients You Need for Layered Speculoos White Chocolate Cream Parfait [Vegan, Gluten-Free]

For the Speculoos Cookie:

1/4 cup almond flour
1/8 cup gluten-free all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1 teaspoon speculoos/gingerbread spice (make your own blend if you can't find it)
1/8 cup unsweetened apple sauce
1 tablespoon maple syrup
1/8 cup plant-based milk

For the White Chocolate Cream:

1 can coconut cream (only the firm part)
1 tablespoon cashew butter
1/2 bar vegan white chocolate, melted

For the Cherry Vanilla Layer:

1 cup cooked unsweetened cherries
½ tsp vanilla extract
1 tsp corn starch

For the Date Speculoos caramel:

6 Medjool dates, pitted
1 teaspoon speculoos/gingerbread spice
1/2 cup plant-based milk

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How to Prepare Layered Speculoos White Chocolate Cream Parfait [Vegan, Gluten-Free]

Place the dry ingredients into a sieve that sits on top of a bowl and sift until all the flour is inside the bowl. Whisk together.
In a separate bowl, add all the remaining wet ingredients and mix together.
Slowly add the wet to the dry ingredients and mix together until you have a smooth batter.
Preheat the oven to 350°F and slightly grease a muffin silicone tray.
Add about a heaping tablespoon into each mould until all the batter is gone.
Place them in the oven and bake for 8-10 minutes. Once done, remove from the moulds and set aside.
Once cold, crumble the cookies into small pieces and set aside.
For the cream, scoop out the firm part of the coconut cream and place into a bowl. Add the remaining ingredients and whisk together. place into the fridge to chill.
For the cherry layer, add the frozen cherries into a pan and heat until the cherries are melting. Add the vanilla extract and simmer for 1 to 2 minutes until cooked. Finally add the cornstarch (dissolved in cold water) and whisk together until you get a thickened cherry sauce. Take off the heat and place aside.
Finally, add the date caramel ingredients to a high speed blender and mix until you get a smooth caramel mixture. Assemble the parfaits as you choose, depending on your preference and size of your serving glasses.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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