Vegan coffee and poppy seed parfait

Vegan coffee and poppy seed parfait with soya skyr, espresso, poppy seeds, pumpkin seeds and cocoa – creamy, nutty and pleasantly bitter, ideal as a quick dessert or breakfast.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 260 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 20 g

Ingredients

• 250g soya skyr
• 2 espresso shots
• 2 tbsp poppy seeds
• 2 tbsp pumpkin seeds
• 1 tbsp maple syrup
• 1 tbsp cocoa

Method

You’ll need: chopping board · knife

1. Stir the espresso into part of the soya skyr until smooth to make a creamy coffee layer.
2. Mix the rest of the soya skyr with the poppy seeds and maple syrup until the mixture looks even.
3. Roughly chop the pumpkin seeds so they bring more bite and a toasty flavour to the parfait later.
4. Layer the coffee skyr and poppy seed skyr alternately in a glass or in small dessert glasses.
5. Sprinkle the top with cocoa and the pumpkin seeds.
6. To serve: serve well chilled and let it stand briefly before eating so the flavours come together.

Good to know

If you like coffee in a spoonable dessert too, this is just right. Creamy and slightly bitter. One glass, little effort, lots of flavour.

Swaps

Soya skyr → unsweetened soya-based coconut skyr (milder flavour) | Maple syrup → date paste (also provides fibre) | Pumpkin seeds → walnuts (contain omega-3 fatty acids; contains tree nuts) | Cocoa → Ceylon cinnamon (less bitter, aromatic without any sugar)

Allergens

Contains soya and may contain traces of other allergens. Because of the espresso, only partly suitable for children. In pregnancy, have no more than 200 mg of caffeine a day (about 2 cups of coffee) from all sources combined – the espresso counts too.

Dairy-free recipes