Vegan Caramel Apple Parfait
Indulge in the cozy warmth of this vegan caramel apple parfait. Layers of caramelized apples, cinnamon cookies, and whipped cream, drizzled with a heavenly coconut butterscotch sauce, create a deliciously creamy and comforting treat.
Equipment
- 3 mixing bowls
- 1 Electric mixer or whisk
- 1 Lined baking sheet
- 1 Cookie scoop or spoon
- 1 Wire rack for cooling
- 1 medium saucepan
- 1 Knife and cutting board
- 4 Parfait glasses or dessert bowls
- 1 spatula
- 1 Drizzling bottle or spoon for sauce
Ingredients
For the cinnamon cookies
- ½ cup coconut oil (120 ml) softened
- ½ cup granulated sugar (120g)
- ¼ cup brown sugar (60g)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the parfait
- ¼ cup vegan butter (60g)
- 2 medium apples (300g) peeled and diced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 7 oz sweetened condensed coconut milk (200 ml) ½ can
- 13.5 oz coconut whipping cream (400 ml) 1 can
- ½ cup coconut butterscotch sauce (120 ml)
Instructions
For the cinnamon cookies
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream together coconut oil, granulated sugar, and brown sugar. Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until dough forms.
- Form dough into small balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, until edges turn golden brown. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the parfait
- In a medium saucepan, melt vegan butter over medium heat. Add diced apples, cinnamon, nutmeg, and allspice, and cook until apples are softened and lightly caramelized (5-7 minutes).
- Add ¼ cup (60ml) condensed coconut milk, and remove from heat when apples are fully caramelized. Let it cool.
- In a bowl, whip coconut whipping cream until stiff peaks form.
- Whip ¾ of the butterscotch sauce with ½ cup (120ml) of the whipped cream for a sweet caramel layer.
- To assemble the parfait, layer crushed cinnamon cookies at the bottom of four parfait glasses. Add apple mixture, caramel mixture, and whipped cream, repeating until glasses are full. Top with a drizzle of coconut butterscotch sauce and cookie crumbs.
Notes
- Serving - Serve the parfait chilled in elegant glassware - get creative with the presentation using fancy glassware or dessert bowls! Before diving in, give the parfait a little stir to distribute the layers evenly.
- Apples - Feel free to experiment with different types of apples for varying flavors and textures. Some popular choices include Granny Smith, Honeycrisp, or Pink Lady apples.
- Add Some Crunch - For an extra crunch, sprinkle some chopped nuts, such as walnuts or pecans, between the layers of the parfait.
- Make it Gluten-Free - If you prefer a gluten-free version, use gluten-free cinnamon cookies or substitute them with gluten-free graham crackers or oats.
- Fridge - The parfait is best enjoyed immediately after assembly, but you can also refrigerate it for up to 24 hours before serving.
- Make it in Advance - If you want to prepare the components in advance, you can caramelize the apples and whip the coconut cream ahead of time. Store them separately in airtight containers in the refrigerator and assemble the parfait when ready to serve.
- Garnish - Enhance the visual appeal of the parfait by garnishing it with a sprinkle of ground cinnamon, apple slices, or a dusting of cocoa powder.
- Variations - Get creative by adding layers of your favorite vegan caramel sauce, chopped chocolate, or even a dollop of vegan ice cream between the parfait layers.
- Batching - This recipe can easily be doubled or halved to accommodate different serving sizes. Simple adjust the ingredient quantities accordingly.