For a few weeks this summer, we had quite a few WWOOFers around with lots of different dietary restrictions. Some were vegetarian, a few were vegan, and a few were gluten-free. When we got together to celebrate a birthday, we were racking our brains to figure out a sweet treat we could make for everyone that would still actually taste good. It was then that Deborah figured out this beauty of a dessert!
This is such a treat, especially at the end of a hot summer day. It doesn't take long to make, it's endlessly versatile with our different jams, and it is truly delicious!
Orange Curd and Chocolate Parfait (plant-based)
Best made a day ahead, but only takes a few minutes
4 medium or 6 small servings
Ingredients:
1 8-oz jar Desiderata Ranch orange marmalade
1 tsp vanilla
1 can unsweetened coconut cream
1 vegan chocolate bar
Orange zest, dried or fresh (optional)
Directions
Drain the clear liquid out of the coconut cream can and save it to add to smoothies, oatmeal, soups, or another recipe, leaving only the thick white cream. Divide the cream in half.
Heat up the marmalade in a saucepan, stirring often, until it is hot and melty.
Take it off the burner and add half of the coconut cream, a tablespoon of the clear coconut liquid, and the vanilla, and stir until the cream melts in.
After it cools off a little, divide among 4 or 6 narrow glasses, cover, and refrigerate overnight. Put the remaining cream in a storage bowl and refrigerate that overnight too.
Next day, shortly before serving, take out the refrigerated coconut cream and whip it with a mixer or whisk until it is smooth and forms soft peaks.
Divide the cream among the glasses, atop the orange "curd".
Chop the chocolate fine and sprinkle as much as you like on top, along with the orange zest if used. Serve immediately or return to refrigerator until serving time.
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