GF/DF Chocolate Parfait recipe!

Hello everybody,


I recently came across this recipe from Jamie Oliver for a vegan chocolate, cherry, and honeycomb parfait and thought it sounded amazing; so I decided to make it and just change a couple of things about it! Hope you enjoy this 🙂


You will need;


For the Honeycomb;

  • 4 tablespoons of golden syrup
  • 3 tablespoons of sugar
  • 1/2 teaspoon of baking soda

For the Parfait;

  • 200grams of dairy free chocolate of your choice
  • 1/2 cup of dried/fresh cranberries
  • 1/2 cup of berry’s of your choice (fresh or frozen)
  • 1 teaspoon of vanilla bean
  • 1/2 cup of mixed crushed nuts (I used almonds and pistachios)
  • 1/4 cup of glace cherries (or fresh)
  • 150grams of dairy free butter


Let’s go…

  1. Line a loaf tin with clingfilm (with at least 4 inches extra hanging over the side), and set aside.
  2. Line and butter a high sided baking tray, and set aside.
  3. Break up your 200grams of chocolate and place into a heatproof bowl; set aside.
  4. Measure out your 150grams of DF butter, and add to your broken up chocolate; cover, and set aside.
  5. Measure your golden syrup and sugar into a large sided saucepan, and place over a low heat.
  6. Once this turns into a caramel colour, add in your baking soda and mix quickly. Once mixed, transfer to your prepared baking tray quickly and set aside until cooled (at least 30minutes).
  7. Take your heatproof bowl with your chocolate and DF butter, add in your vanilla, and place over a pan of simmering water; start to melt on a low heat stirring occasionally.
  8. While your chocolate is melting, measure out your mixed nuts and start to crush them using a rolling pin.
  9. Measure out your cranberries, cherry’s and mixed berry’s, and add to your mixed nuts.
  10. Once your honeycomb has set, cut into chunks (any size you would like), and add to your nut/berry mixture.
  11. Once your chocolate has melted, take of the heat, and immediately mix in your nut mixture, with the honeycomb, until all is combined.
  12. Transfer to your prepared loaf tin, and gently fold the clingfilm over the top of the chlorate mixture to keep the air out.
  13. Place in your freezer for 1 hour, and then transfer to your fridge until fully set.
  14. Remove your parfait from your fridge, and cut into slices.
  15. Enjoy!




BeFunky Collage-2






BeFunky Collage









Hope you liked this!

Have you ever made parfait before?

Love B x





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