vegan recipe chocolate meringue parfait

Chocolate Meringue parfait

Chocolate Meringue parfait
Recipe type: Desserts
  • 200g sweet dry biscuits (Arnott’s Nice)
  • 100g melted margarine
  • 270ml coconut cream – good quality, keep in fridge, do not shake, keep in fridge & scoop out. discard liquid
  • 50 grams dark chocolate broken into pieces
  • 1.5 tablespoons sifted cocoa
  • 2.5 teaspoons vanilla essence
  • 6 oreos put through a food processor until crumbly
  • Liquid from 1x420g can of chickpeas (aquafaba)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla essence
  • ½ cup + 2 tbls caster sugar
  • *Optional: vegan marshmallows’
  • *Optional: drizzle with Cottees’ ‘thick & rich’ chocolate topping (accidentally vegan)
  1. Place sweet dry biscuits & melted margarine into a food processor and combine. Scrape down side when required & ensure mixture is well combined. Press into the base of 8 ramekins/glass cups & set aside
  2. In a medium sized saucepan whisk together the coconut cream, 1.5 teaspoons of vanilla essence, 2 tablespoons caster sugar & cocoa
  3. Place saucepan over a medium to high heat, add chocolate & continue to whisk until the chocolate has melted
  4. Pour over biscuit base & top with crumbled oreos
  5. Cover with plastic wrap & chill for at least one hour
  6. Combine aquafaba, tartar, 1 teaspoon vanilla essence & ½ cup caster sugar into a large mixing bowl
  7. Using electric beaters, beat until still peaks form (about 10-15 minutes)
  8. Spoon onto the desserts
  9. Before serving, singe with a chef’s torch (it doesn’t matter if you don’t do this) & garnish with marshmallows & topping (optional)
Makes 8 (or 4 larger – but this is very rich)


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