The French word for ‘perfect’ is parfait, and we couldn’t think of a better way to describe this delectable vegan treat. Featuring coconut ice cream topped with a cherry & elderflower compote and a toothsome peanut butter crumble, this parfait is an easy dessert to make when you’re looking for a picture perfect finish to your Valentine’s dinner. Follow the steps below for a direct beeline to someone’s heart 😉 We’ll take our thanks in the form of an Instagram tag (@demetres) if you give this recipe a shot.

 

Here’s what you’ll need:

  • 2-3 cups vegan coconut (or vanilla) ice cream

Cherry Elderflower Compote Ingredient shot

Cherry-Elderflower compote:

  • 2 cups frozen cherries
  • 4 Tbsp elderflower cordial
  • 2 tsp cornstarch
  • 2 tsp lemon juice

Peanut Butter Crumble Recipe Ingredient Shot

Peanut butter crumble:

  • ¼ cup + 2 Tbsp oat flour
  • ¼ cup rolled oats
  • ½ tsp salt
  • 2 Tbsp natural peanut butter
  • 2 Tbsp maple syrup

 

Let’s get started!

First we’re tackling the compote:

  1. Pour the cherries into a medium saucepan over high heat and bring to a simmer.
  2. Mix the cornstarch with the lemon juice to create a paste, and then add in 2 tablespoons of the elderflower cordial.
  3. Stir the cornstarch mixture into the simmering cherries and stir for 30 seconds. The mixture should thicken. Remove from the heat and cool for 5 minutes.
  4. Stir in the remaining 2 tablespoons of cordial.
  5. Cool the compote until ready to use. This can be prepared in advance and refrigerated for 3-4 days.

 

Then we need to make the peanut butter crumble:

  1. Preheat oven to 350 F and line a small baking tray with parchment paper.
  2. In a large bowl, mix together all the crumble ingredients. The mixture will be thick and sticky.
  3. Using your hands, crumble the batter into small chunks onto the prepared tray. Bake for 12- 14 minutes until lightly browned and then cool completely.
  4. This crumble can be made a week in advance and kept refrigerated until ready to use.

 

Finally when you’re ready to enjoy some delicious parfait action, place a scoop of your coconut ice cream of choice into each of the two glasses. Then add a layer of compote, and finally top with the crumble mixture.

Cherry Elderflower Parfait Recipe

Then serve immediately to your sweetheart. Don’t be surprised if you don’t hear any talking for a while… because consuming this dessert will take up all of their attention in the immediate future.

This recipe is part of a Valentine’s series developed as a collaboration with Clear Life Magazine.

Print Recipe
Cherry-Elderflower Parfaits with Peanut Butter Crumble
Two Cherry Elderflower Parfaits against a blue background
Servings
servings
Ingredients
Cherry-Elderflower Compote
Peanut Butter Crumble
Assembly
Servings
servings
Ingredients
Cherry-Elderflower Compote
Peanut Butter Crumble
Assembly
Two Cherry Elderflower Parfaits against a blue background
Instructions
Compote
  1. Pour the cherries into a medium saucepan over high heat and bring to a simmer.
  2. Mix the cornstarch with the lemon juice to create a paste, and then add in 2 tablespoons of the cordial.
  3. Stir the cornstarch mixture into the simmering cherries and stir for 30 seconds. The mixture should thicken. Remove from the heat and cool for 5 minutes.
  4. Stir in the remaining 2 tablespoons of cordial.
  5. Cool the compote until ready to use. This can be prepared in advance and refrigerated for 3-4 days.
Crumble
  1. Preheat oven to 350 F, and line a small tray with parchment paper.
  2. In a large bowl, mix together all the crumble ingredients. The mixture will be thick and sticky.
  3. Using your hands, crumble the batter into small chunks on the prepared tray. Bake for 12- 14 minutes until lightly browned.
  4. Cool crumble completely. This can be made a week in advance and kept refrigerated until ready to use.
Assembly
  1. Place a scoop of coconut ice cream into each of the two glasses.
  2. Add a layer of compote, then top with the crumble mixture. Serve this immediately!
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