Creamy, tangy, and super satisfying, this Vegan Cherry Black Forest Parfait is a perfect individual dessert for any time, well, especially for Valentine's day!
Make the chocolate cakes or cookies ahead of time if they are not ready.
To make the cherry filling:
In a small pan, add the frozen cherries. With low heat, cook them down to release their juice.
Add the lime juice and maple syrup. Stir them together.
In a small bowl, mix the cornstarch with a little bit of (~1 Tbsp) water. Then add it to the cherries. Cook and stir until it's thickened.
Turn off the heat transfer the mixture into a bowl. Let it cool down and store it in the fridge while we make the cream.
To make the cream:
Drained out the water from the cashews and give them a gentle rinse.
Add the pre-soaked cashews, drained tofu, and other ingredients into a blender to blend until smooth.
Scoop out the mixture into a bowl and pop it into the fridge for at least 2-3 hours.
Final Assembly:
Break some chocolate cake or cookies and put them into jars.
Add some cream, then some cherry filling, and more chocolate cake or biscuit pieces.
Then scoop into some cream and cherry filling again.
And optionally add another cream layer on top and dust with some ground cinnamon.***
Notes
*Cherries: I'm using sour cherries because that's what I got at hand. You can use dark cherries.
**Tofu: You can also use coconut milk instead of tofu for an even creamier version.
***Optional step: I make some extra cream and cherry filling to fill the jars (220 ml) to the top (and yes, mostly for photo). If you want to fill the jar as well, multiply all ingredients by 1.5.