Valentine's Day Recipe: Valentine's Day Parfaits
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The sweetest ending to a romantic evening with your sweetheart. Valentine’s Day Parfaits topped with walnuts and toasted coconut, courtesy of Teresa at Cupcakes & Couscous. Bliss!
Serves 2
Ingredients
For the chocolate ice cream:
- 60g walnuts
- 2 tbsp coconut flakes
- 3 bananas (about 250g when peeled), sliced and frozen
- 1 tsp vanilla extract
- 50ml cocoa powder
- 1 tbsp coconut oil
- 1/4 cup coconut cream
For the coconut ice cream:
- 3 bananas (about 250g when peeled), sliced and frozen
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 1/4 cup coconut cream
For the dark chocolate sauce: (optional)
- 60g 70% dark chocolate, chopped
- 80ml pouring cream
- cocoa for dusting
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Method
1.) Toast the walnuts in a hot, dry frying pan until golden. Tip onto a chopping board and leave to cool. Wipe out the pan and use it to toast the coconut flakes until golden. Set these aside to cool. Chop the walnuts.
2.) Make the chocolate ice cream by placing the frozen banana slices in a blender with the vanilla extract, cocoa powder, coconut oil and coconut cream. Whizz together until creamy and smooth. Reserve two tablespoons of chopped walnuts (you will need these for decorating at the end) and
stir the remaining walnuts into the ice cream. Scoop the ice cream into a freezer proof container and pop in the freezer.
3.) Make the coconut ice cream by placing the frozen banana slices in a blender with the vanilla extract, coconut oil and coconut cream. Whizz together until creamy and smooth. Scoop into a freezer proof container and pop into the freezer until serving time.
4.) Make the chocolate sauce by placing the chopped dark chocolate in a bowl. Heat the cream in a small saucepan until it just reaches boiling point. Remove from the heat and pour it over the chocolate. Allow to stand for a minute, then whisk until smooth.
5.) Assemble the parfaits by spooning half of the chocolate sauce into two glasses. Top the sauce with a large scoop of chocolate ice cream. Add another layer of chocolate sauce followed by a scoop of coconut ice cream. Top the parfaits with the reserved walnuts, toasted coconut and a dusting of cocoa powder.
Serve immediately.
Enjoy!
Cook’s notes
This is a low sugar dessert, but if you want to cut out the refined sugar completely or if you are avoiding dairy, simply omit the chocolate sauce.
Remember to allow a few hours for the bananas to freeze. It is easiest to pop them in the freezer the night before.
2.) Make the chocolate ice cream by placing the frozen banana slices in a blender with the vanilla extract, cocoa powder, coconut oil and coconut cream. Whizz together until creamy and smooth. Reserve two tablespoons of chopped walnuts (you will need these for decorating at the end) and
stir the remaining walnuts into the ice cream. Scoop the ice cream into a freezer proof container and pop in the freezer.
3.) Make the coconut ice cream by placing the frozen banana slices in a blender with the vanilla extract, coconut oil and coconut cream. Whizz together until creamy and smooth. Scoop into a freezer proof container and pop into the freezer until serving time.
4.) Make the chocolate sauce by placing the chopped dark chocolate in a bowl. Heat the cream in a small saucepan until it just reaches boiling point. Remove from the heat and pour it over the chocolate. Allow to stand for a minute, then whisk until smooth.
5.) Assemble the parfaits by spooning half of the chocolate sauce into two glasses. Top the sauce with a large scoop of chocolate ice cream. Add another layer of chocolate sauce followed by a scoop of coconut ice cream. Top the parfaits with the reserved walnuts, toasted coconut and a dusting of cocoa powder.
Serve immediately.
Enjoy!
Cook’s notes
This is a low sugar dessert, but if you want to cut out the refined sugar completely or if you are avoiding dairy, simply omit the chocolate sauce.
Remember to allow a few hours for the bananas to freeze. It is easiest to pop them in the freezer the night before.