Vegan chocolate, cherry & honeycomb parfait

Vegan chocolate, cherry & honeycomb parfait

For the vegans enjoying a dessert won’t be a problem if include in their dessert wish list this unforgettable parfait, which refers to a frozen dessert made from a base of sugar syrup, egg, and cream. It contains enough fat, sugar, alcohol, and/or, to a lesser extent, air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment, but this parfait, the invention of Pippa Kendrick is such a special dessert because dark chocolate, honeycomb, almond and berry make it even better than it sounds.

The amount of each ingredient suggested, is sufficient for 8 serves. You can prepare it in 1 hour and 45 minutes and it is not that tricky.



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


Cooking method

Pippa Kendrick is suggesting to start preparing it by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat.

Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold color. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray.

Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up. Line a 450 g loaf tin with enough cling film to allow it to drape over the sides by about 7–8 cm, smoothing the cling film into the tin to form a crease-free surface.

Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
Remove from the freezer and transfer the parfait to the fridge until completely set. Once you’re ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2 cm slices.
Recipe source: Pippa Kendrick

Photograph credit: Jamie Oliver


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