Vegan chocolate, cherry & honeycomb parfait
Nutritional Information (amount per serving)
Calories
400kcalCarbs
39gSugar
38gFat
26gSaturates
8gProtein
3g

Serves 8 Approx time: 105 Difficulty: not too tricky

Ingredients
200 g Raw Cacao powder
85 g blanched almonds
150 g raw organic coconutoil
85 g glacé cherries
100 g dried cranberries

For The Honeycomb:
5 tbsp Coconut Sugar
2 tbsp golden syrup
1/2 tsp bicarbonate of soda


Method

1. Begin by making the honeycomb. Generously grease a baking tray with
vegetable oil. Melt the sugar and golden syrup in a
high-sided saucepan over a low heat. Once melted, turn up the heat a
little and bubble the syrup until it turns to a rich, caramel gold
colour.

2. Whisk in the bicarbonate of soda. The syrup will foam up –
immediately pour it onto your greased baking tray. Set the tray aside
and leave it to cool for 20 minutes. Slide the honeycomb off the tray
and roughly chop it up.

3. Line a 450g loaf tin with enough cling film to allow it to drape
over the sides by about 7–8cm, smoothing the cling film into the tin
to form a crease-free surface. Break up the cacao and roughly
chop the almonds. Place the cacao and oil in a heatproof
bowl over a pan of simmering water, stir together until melted and
combined to a smooth and glossy finish.

4. Take the bowl off the heat and stir in the chopped honeycomb,
almonds, cherries and cranberries. Spoon the mixture into the lined
tin and level the top. Fold the overhanging cling film loosely over
the parfait then freeze for 1 hour.

5. Remove from the freezer and transfer the parfait to the fridge
until completely set. Once you’re ready to serve, carefully lift the
parfait from the tin, unwrap the cling film and cut into 2cm slices.
#vegan #recipes #cacao #coconutoil #goconuts #coconutsugar ________________________________

Dear Budha
I would like to have your peace, your wisdom, your serenity and your divine nature. But most of all i would like to have your acorn hat!
Love from,
Squirrel

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