Vegan Chocolate and Honeycomb Parfait

Hey guys,

How are you all? I am back from France and I had such a good time. Now as promised I do have some traditional french recipes which will be coming in the upcoming weeks but while I type them all up I have another recipe which caught my eye whilst I was going through a couple of different pudding recipes.

I haven't actually done any vegan recipes yet but I know a lot of people with allergies so maybe some of these recipes will help you too. If you have any allergies that you would like me to work around and get a recipe for then please do let me know in the comments below.

Ingredients: 

200g of dark chocolate
85g of blanched almonds
150g of dairy-free margarine
85g of glace cherries
100g of dried cranberries
 5 tbsp of granulated sugar
2 tbsp of golden syrup
1/2 tsp of bicarbonate of soda

Method: 

1. The first thing that you need to do is make the honeycomb. Start by greasing a baking tray with vegetable oil. Melt the granulated sugar and the golden syrup in a pan over a low heat. Once the granulated sugar has dissolved into the golden syrup, turn up the heat and bubble the syrup until it a rich golden colour.

2. Whisk the bicarbonate of soda into the syrup and once it starts to foam up pour into the greased baking tray. Then leave it to cool on the side for 20 minutes and once it has completely cooled roughly chop up.

3. Line a 450g loaf tin with enough clingfilm so that it drapes over the edge by 7-8cm. Break up the dark chocolate and roughly chop up the almonds. Melt the chocolate and the margarine in a heat proof bowl over a pan of simmering water.

4. Take the bowl of melted margarine/chocolate off the heat and stir in the almonds, cranberries, honeycomb and glace cherries. Spoon the mixture into the lined tin and level off at the top. Fold the loose ends of the clingfilm over the parfait and freeze for an hour.

5. Take the parfait out of the freezer and pop in the fridge until it is completely set. Once you are ready to serve take out of the tin and slice up.

I hope that you found this recipe useful.
Anja x

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