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Peppermint Chocolate Pudding Parfaits

Layers of chocolate graham cracker crumbs and creamy, dairy free peppermint chocolate pudding.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 345 kcal
Course: Dessert
Cuisine: American

Ingredients

Peppermint Chocolate Pudding
  • 6 tablespoons granulated sugar, or coconut sugar
  • 1/4 cup cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 3 cups unsweetened vanilla almond milk
  • 3 ounces finely chopped dark chocolate, dairy free if needed, no more than 65% dark
  • 1 1/2 teaspoons vanilla extract
  • 2-3 tablespoons crushed candy cane pieces, plus extra for garnish or 1/4-1/2 teaspoon peppermint extract
Chocolate Graham Cracker Crumbs
  • 9 Graham crackers
  • 2 tablespoons granulated sugar, or coconut sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons melted coconut oil, or butter
Coconut Whipped Cream (optional)
  • 13.5 ounce can full fat coconut milk, refrigerated and coconut water drained from the can
  • 1-3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 345kcal (17%) Carbohydrates 52g (17%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Cholesterol 11mg (4%) Sodium 316mg (13%) Fiber 3g (12%) Sugar 31g (62%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 345

% 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.