Peppermint Chocolate Pudding Parfaits
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Peppermint Chocolate Pudding Parfaits
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Layers of chocolate graham cracker crumbs and creamy, dairy free peppermint chocolate pudding.
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Ingredients
Peppermint Chocolate Pudding
- 6 tablespoons granulated sugar or coconut sugar
- 1/4 cup cornstarch
- 3 tablespoons cocoa powder unsweetened
- 1/4 teaspoon kosher salt
- 3 cups almond milk unsweetened vanilla
- 3 ounces dark chocolate dairy free if needed, no more than 65% dark, finely chopped
- 1 1/2 teaspoons vanilla extract
- 2-3 tablespoons candy cane pieces plus extra for garnish or 1/4-1/2 teaspoon peppermint extract, crushed
Chocolate Graham Cracker Crumbs
- 9 graham crackers
- 2 tablespoons granulated sugar or coconut sugar
- 2 tablespoons cocoa powder unsweetened
- 1/4 teaspoon kosher salt
- 2 tablespoons coconut oil or butter, melted
Coconut Whipped Cream (optional)
- 13.5 ounce coconut milk refrigerated and coconut water drained from the can, full fat, canned
- 1-3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium sized saucepan whisk together the sugar, cocoa powder, cornstarch and salt. Turn the heat on to medium-low and slowly whisk in the almond vanilla beverage until all the lumps are gone. Stir the mixture occasionally being sure to scrape the sides and bottom of the pan. After about 10 minutes the mixture should start to thicken.
- When it’s thick enough that it coats the back of a spoon, stir in the dark chocolate and crushed candy canes. Continue to stir for another 2-3 minutes or until the chocolate is fully incorporated and candy canes are dissolved. Remove from the heat and stir in the vanilla. If you choose to use peppermint extract instead of candy canes you’ll stir it in with the vanilla.
- Pour the pudding into a bowl and lay a piece of plastic wrap directly onto the top of the pudding. Refrigerate for at least 2 hours or until it’s chilled.
- In the bowl of a food processor add all of the chocolate graham cracker crumb ingredients except the melted coconut oil. Process the mixture until it resembles sand. Slowly add in the melted coconut oil or butter and pulse until the crumbs start to come together. It should look like wet sand. Set aside.
- Remove the canned coconut milk from the fridge being careful not to tip or shake it. Open the can and remove the coconut cream (you don’t need the coconut water) placing it in the bowl of a stand mixer. Use the whisk attachment to beat the coconut cream for 2-3 minutes or until light and fluffy, on medium-high speed. Add in the powdered sugar and vanilla and beat another 2-3 minutes on medium speed.
- To assemble the parfaits, divide half of the chocolate graham crackers crumbs evenly into 6-8 glasses, jars or bowls. Top the crumbs evenly with half of the pudding. Repeat the steps once more and top with any extra graham crumbs, the coconut whipped cream and crushed candy canes.
Nutrition Information
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Calories
345kcal
(17%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
11mg
(4%)
Sodium
316mg
(13%)
Fiber
3g
(12%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 316mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
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