Chocolate Hazelnut Parfait

by Edward Daniel
Caption of Chocolate Hazelnut Parfait. Image by Edward Daniel (c).

Chocolate Hazelnut Parfait is one of those opulent desserts that rounds off an evening. I use Frangelico Hazelnut liquer which has a toasty flavour and enhances this alluring Chocolate Hazelnut Parfait.

Caption of Chocolate Hazelnut Parfait. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g cocoa
  • 50g hazelnut
  • 75g raw unrefined cane sugar
  • 200g vegan yoghurt
  • ½ lime, juice and zest
  • Water retained from chickpeas drained from can
  • 3tbs Frangelico (hazelnut liqueur)


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Dry roast the hazelnuts in the oven for about 15 minutes. Remove from oven and over a sieve remove the dry skin. Set to one side.
  3. Place sugar in a saucepan over a medium heat. Stir continuously with a wooden spoon. As soon as the sugar crystalises immediately stir in the yoghurt. Coat and ensure well combined.
  4. Add the cocoa to the sugar.
  5. In a large mixer whisk the chick pea water until it turns white and thick. Keep whizzing and add the Frangelico and lime juice. Stir in the cocoa mixture with a spatula.  Switch off the mixer. The parfait should be a deep chocolate colour.
  6. Transfer the parfait to a serving bowl or into bowls and place in the fridge for about 30 minutes.
  7. Serve chilled. Just before serving litter with hazelnuts. Garnish with some lime zest, if preferred.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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