Black Forest Dairy-Free S’More Parfaits


This recipe for s’more parfaits is a “15 minutes or less” entry that was submitted to the Fast & Fresh Dairy-Free Time Trials Recipe Contest by reader Terri Gilson. For the cherry ice cream layer, she uses dairy-free Coconut Milk Ice Cream from So Delicious.

Black Forest S'More Parfaits

Special Diet Notes & Options: Black Forest S’More Parfaits

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free. Just be sure to choose your cookies wisely. In fact, this recipe can also be gluten-free with gluten-free, dairy-free chocolate cookies.

For vegan s’more parfaits, use the Ricemellow Crème option rather than traditional marshmallow creme.

For nut-free and dairy-free s’more parfaits, you can omit the almonds.

Black Forest S'More Parfaits
Prep time
Total time
Recipe type: Dessert
Serves: 4
  • ¼ cup pure cocoa powder
  • ¼ cup olive oil
  • ½ cup maple syrup
  • 1 jar (198 g) marshmallow crème (or ricemellow crème)
  • 1 ½ cups dairy-free cookie crumbs (your favorite or brand such as Jovial Organic Einkorn Crispy Cocoa Cookies)- about 10- 15 cookies
  • 1 pint So Delicious Dairy Free Vanilla Coconut Milk Frozen Dessert
  • 1¼ cups canned cherry (pie filling)
  • ½ cup sliced blanched almonds
  • 4 cocktail cherries
  1. Make chocolate sauce: Mix olive oil, cocoa powder and maple syrup together in bowl. Stir using a wire whisk until smooth.
  2. Put cookies into food processor and process until they become a fine crumb.
  3. In a separate bowl, mix marshmallow crème and cookie crumbs together.
  4. In another bowl, mix coconut frozen dessert and cherries together.
  5. Divide marshmallow cookie crumb mixture in half and take half of that amount and put into the bottom of each parfait cup, dividing evenly by the 4 parfait glasses.
  6. Do the same with the coconut frozen dessert cherry mixture and the chocolate syrup.
  7. Repeat the 3 layers, dividing the remaining ingredients between the 4 parfait glasses.
  8. Top each parfait with sliced blanched almonds (divided evenly) and a cocktail cherry.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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