Chocolate Berry Parfaits

Hi lovely readers. Boy, am I ever glad it’s August! I sure have one heck of a month lined up!

First, this little book I am writing is almost done. The final manuscript is due at the end of this month and I couldn’t be more giddy about it! I honestly don’t think I’ve been this excited since I discovered New Kids on the Block when I was like 9 years old. For real, I am that pumped.

Also! Because I am always up for a challenge and work best under pressure (sarcasm, indeed), this month my family and I are buttoning up a big move that will be taking us 500 miles east of Ohio. Yep, we are finally making the long anticipated trek to Philadelphia; we’ll be residents by the 1st of September! That’s so soon! I can’t even express to you all how genuinely excited we are about this relocation.

If any of you Philly readers have some tips to dole out for great places to eat, shop, or just plain be… I would love to hear from you. I mean, we know the city is chock full of awesome–that’s why we’re moving there–but getting some direct recommendations from you guys would be super swell. :D

So, to keep things short, sweet, and to the point (as well as provide a little extra time for writing, shooting photos, and packing) I whipped up this simple, but friggin’ stupendous parfait. I had mine for breakfast, but I’m pretty sure this would make an even better dessert.


 Chocolate Berry Parfaits

makes about 4 parfaits

  • 1 cup blueberries
  • 10 strawberries


  • 1 cup dairy free chocolate chips
  • 12.3 ounces (349 g) extra firm silken tofu
  • 1 tbsp agave
  • 1 tsp vanilla extract

Cashew Cream:

  • 1 cup cashews, soaked overnight
  • 1/4 cup to 1 cup water
  • dash sea salt

Rinse berries well. Slice up your strawberries and toss with blueberries.

To make pudding:

Over double boiler, melt your chocolate chips until very smooth. In food processor, blend together silken tofu with agave and vanilla extract. While the food processor is spinning, drizzle in your melted chocolate until all is combined.

Transfer pudding to bowl and then clean out your food processor.

To make Cashew Cream:

Blend together cashews and 1/4 cup water until the mixture becomes very creamy, add more water until it’s easy to blend. Let the food processor roll for about 5 minutes or so, until absolutely no lumps remain. I personally like to double the batch when I make this and save the rest of the cream for another use. Like more parfaits! Or just mixing straight with fruit. Yum.


Assemble parfaits by layering fruit, pudding, more fruit, more pudding and then topping with a nice big dollop of cashew cream.

Serve chilled. If stored in fridge the pudding will thicken slightly and the texture becomes extra good.


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34 Responses to Chocolate Berry Parfaits

  1. Sarojini says:

    I am so going to put this on my must-make list now the summer hols are here! Good luck with the move btw :)

  2. Jessie B says:

    This looks amazing! Is there a way to substitute for tofu?

    • allyson says:

      Hi Jessie!

      You could easily soak some raw cashews for about 2 hours, and blend them up with a touch of water to make a similar consistency– subbing in the same amount of cashew “cream” for the tofu.

  3. […] For the full recipe see Allyson Kramer’s Manifest Vegan website.  […]

  4. Kathryn says:

    I’m a little late to this post, but another restaurant to check out in Philly is Govinda’s. They’re on South St. and all vegan. Also, Singapore Vegetarian in Chinatown was another favorite of mine when I lived in Philly. Milah is pretty good as well. It’s too bad Horizon’s is closed now, because they were great, but I’m looking forward to trying their new restaurant when it opens.

  5. Jackie says:

    Love the 3 layers of flavors you created. The cashew cream is such a genius idea as a substitute for whipped cream. I absolutely love it!

  6. How exciting! I live close to Philly too! You should totally come check out some stuff around it like the Crayola Factory and camden, nj aquarium! Both are super fun and fun for kids and adults a like! :) These look delish by the way! It would be so fun to meet up some time and share some gluten-free vegan treats!

  7. Jen says:

    This looks lovely! I especially like that it’s not heavily sweetened. And I love cashew cream!

  8. Carol says:

    Chocolate and strawberries…always a good match!
    Great job on finishing the book!

  9. Kim says:

    Wow!! The only thing more impressive than their appearance is the ingredient list. You are awesome!!

  10. Natalie says:

    Philadelphia is a fabulous city – I’m glad to call it home. Looks like you’ll be arriving with just enough time to get settled before a brand new vegan restaurant opens in center city – Vedge (I can’t wait – same folks who owned Horizons, if you’ve heard of it). Here are some of my favs:
    Cedars (Lebanese restaurant w/affordable pricing)
    Maoz (cheap falafel joint)
    Pizzeria Stella (Steven Starr restaurant – he owns like half the good restaurants in Philly)
    Pietro’s (great Italian in an atmosphere that is both intimate/romantic and kid-friendly, based on your needs)
    Pure Fare (smoothies, fresh-pressed juice, pour-over coffee and light bites in Rittenhouse Square)
    Cups & Chairs (tea salon w/great selection and sweet, caring owner)
    Blackbird Pizza, as already recommended, has some killer salads and sandwiches, as well as pizza, and a great selection of gourmet sodas and vegan desserts that will make you drool and their fries are incredible.
    Several coffeeshops also stock veg stuff – Mugshots in Fairmount area and Grindcore House in South Philly.

    we also have 2 Whole Foods, a Trader Joe’s, an indie organic grocer or two, and a bunch of farmers markets on select days, and the Reading Terminal Market is a center city mecca for foodies – produce, fresh-baked Italian cookies, restaurant counters (including one w/fresh-pressed ginger ale and the best veggie “cheese”steak I’ve had)

    For shopping, if you have the cash, there are two amazing eco-boutiques that focus on sustainable/recycled material and are the only place I’ve found Matt & Nat bags and Olsenhaus shoes – think of it like a really expensive Etsy shop :) It’s called Arcadia Boutique and there is one in Northern Liberties and one in Rittenhouse Square. Coincidentally, they are owned by a lady I went to high school with.

    As you can tell, I can go on and on, so if you want to email me with the specific area you’ll be moving to and any specific interests, I’ll be glad to help!

    • allyson says:

      Oh. my. goodness.
      You are wonderful!! This should get us off to a fabulous start, but if/when I need to know more…I will definitely get in touch with you. :D Thanks, Natalie!!

  11. first time on your blog, as a vegan i love it !!!! i’m following you now xxo happy sunday funday

  12. Miam! Looks good! Love berries and chocolate pudding. Would love to see some tropical pudding if possible :)

    xxx from Vienna

    P.S. Added you on Yummy Bloggers list on my blog.

  13. Roia says:

    1) That parfait does look downright fabulous.
    2) Vegan Dad just came back from a couple of weeks in Philadelphia, and he posted about a few different places he’d been:
    3) Welcome to the mid-Atlantic! Safe travels!

  14. Gauri Radha गौरी राध says:

    That looks delicious!!

  15. That parfait looks scrumptious! Good luck with the move. We are just outside Philly. Where exactly are you moving? Send me an email if you have any specific questions.

  16. Katie says:

    This looks wonderful! And how great you are moving to Philly! It is an amazing place. A great family owned gf pizza place in the burbs is Jules. They also have vegan cheeses too! it’s great to go when you need to get out and not have to cook and clean up after :)

  17. Very very cool! I love the cashew cream topping.

  18. Love the cashew cream stuff!! Beautiful photo!

  19. Katrina says:

    Yum! This sounds perfect!

  20. april says:

    i wanna ask what is “agave”? i live in indonesia, im afraid i cant find agave here, can i replace it with something else? i really wanna try your recipes.. Thanks :)

    • allyson says:

      HI April! agave is nectar from the same cactus that we get tequila from. You can use regular granulated sugar, brown rice syrup, or even corn syrup in place if it. :) Really, any sweetener will do here.

  21. Stephanie says:

    Hooray for Philly!!

    We have a gluten free, vegan, etc bakery!

    A vegan pizzeria! I don’t know if they do GF though…

    Plus lots more!

    • allyson says:

      Thanks so much Stephanie!! Hooray for Philly, indeed! <3 I am dying to check out Sweet Freedom… I seriously cannot imagine. :)

  22. jsoleil says:

    Wow, that looks amazing and the recipe looks so easy! Thank you!

  23. erinwyso says:

    oh YUM! Beautiful recipe and breathtaking photos.

  24. Laurel says:

    nom nom nom nom nom nom nom nom hmm tofu? I wonder if I could do something with chia seed to get the same consistency or maybe some cashew cheese? The thing is I want to make these and eat all 4 for breakfast.
    I am so excited for you, I can’t wait to see the book. Philadelphia wow. I grew up kinda near there and there is so much going on. Plus SEASONS. Well, you get them in Ohio too but Pennsylvania is so pretty.
    You’re the best! P.S. I love these blogs but slow down or you’ll pack the kids. :-))

  25. Junia says:

    i never knew that a food processor was strong enough to make cashew cream! whoohoo i’m going to do this :). thanks allyson!