Dark Chocolate Coconut Parfaits

The key to this recipe is the flaky smoked sea salt, which gives this a sweet and savory flavor that’s absolutely addicting!

Dark Chocolate Coconut Parfaits

Dessert Dukkuh Parfaits

Servings: 4

Ingredients

1/4 cup raw almonds

2 tbsp sesame seeds

2 tbsp unsweetened shredded coconut

2 tbsp chopped semi-sweet chocolate

1 tsp flaked smoked salt

1 1/4 cups full fat Greek yogurt or non-dairy coconut yogurt

1 cup thinly sliced strawberries

  1. Preheat the oven to 325º. Place the almonds on a baking sheet and cook for about 8-10 minutes, until fragrant and lightly toasted. Remove from the oven and let cool completely. Roughly chop, then combine with sesame seeds, shredded coconut, chocolate, and smoked sea salt in a small bowl. Set aside.

  2. Place roughly two tablespoons of dukkah on the bottom of four small serving jars. Top with 1/4 cup of Greek yogurt and 1/4 cup of sliced strawberries. Add another dollop of yogurt (about one tablespoon), then top with remaining dukkah and a few strawberry pieces for garnish.

Tips

  • Look for Maldon brand smoked sea salt flakes. It comes in a 4.4 oz gold box. 

  • Make sure to cool the almonds completely so you don't melt the chocolate. To speed things up, gently cool the almonds in the fridge or freezer. It won't take long.

  • I used 8 oz. mason jars, but a wine glass, or other clear container will work fine. 

Ben Mastracco