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12 Vegan Recipes for Valentine's Day

Chocolate Satin Pie Parfaits (Vegan)

Brit Wolfe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Servings 6


Chocolate Pudding

  • 8 ounces vegan cream cheese
  • 1/4 cup vegan butter
  • 1 Tbsp. cornstarch
  • 1 tsp. Rodelle Organic Chocolate Extract
  • 1 1/2 cups powdered sugar sifted
  • 1/4 cup Rodelle Gourmet Baking Cocoa

Chocolate Cookie Crumbs

  • 1/3 cup all-purpose flour
  • 1/3 cup Rodelle Gourmet Baking Cocoa
  • 1/2 tsp. salt
  • 1/2 tsp. cornstarch
  • 1/4 cup granulated sugar
  • 3 Tbsp. vegan butter melted
  • Vegan whipped cream


For pudding:

  • Using a stand mixer, cream together the cream cheese and butter on medium-high until creamy, light, and fluffy (about 7 minutes).
  • Mix together the cornstarch and chocolate extract (it'll be thick!), then add to the cream cheese mixture.
  • Mix for two minutes on medium-high, then (on low) gradually add the powdered sugar and cocoa powder. Once incorporated, mix on medium-high again until super fluffy, about 5-7 minutes.
  • Refrigerate at least 30 minutes, or overnight.

For the cookie crumbs:

  • Preheat oven to 300ºF.
  • Sift together the flour, cocoa powder, and cornstarch. Add the sugar and salt, then fold in the melted butter. Crumble the mixture onto a parchment-lined baking sheet and bake for 20 minutes, tossing every so often. When you pull the crumbs out of the oven, they should be set but still pretty soft because they will harden as they cool.

To assemble:

  • Layer the pudding, cookie crumbs, and vegan whipped cream in tall parfait glasses. Enjoy!