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Easy Vegan Blackberry Parfait

Overall Cooking: 10 mins
Overall Cooking: 10 mins
Serves 2


  • 150 g blackberries
  • 300 g coconut yoghurt (I like Coyo Vanilla)
  • 60 g blanched hazelnuts
  • 1/2 tsp vanilla powder


  • Blitz the blackberries in a blender until smooth. Option to use strawberries, raspberries or blueberries if you prefer.
  • Preheat the oven to 160C fan assisted/ 180C/ 350F. Place the hazelnuts on a baking tray and roast for 8 - 12 minutes until golden. Option to toast in a dry pan on a medium heat if you prefer for 5 - 8 minutes shaking regularly to prevent burning. Place to one side and allow to cool then chop using a sharp knife.
  • Place the yoghurt in a bowl. Gently swirl through the blackberries. Don't mix, you want nice swirly layers!
  • Place a scattering of nuts in the bottom of the glasses. Layer with blackberry yoghurt, a layer of nuts, more yoghurt and finish with a sprinkling of hazelnuts. The easiest vegan desert ever and super delicious.
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