Double Chocolate Cookie Parfait

Double Chocolate Cookie Parfait

Yield: 2 servings
  • Prep Time: 15 minutes
  • Cook Time:  30 minutes
  • Cooling Time: 40 minutes
  • Total Time: 1 hour, 25 minutes


For the Cookie Crumble Layer:

  • ½ cup almond flour
  • 2 tablespoons cocoa powder
  • 1 tablespoon Swerve
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons water
  • 2 teaspoons coconut oil
  • ¼ teaspoon vanilla

For the Pudding Layer:

  • ⅓ cup Bake Believe® Dark Chocolate Baking Chips
  • ½ cup almond milk
  • ½ cup heavy cream
  • ½ tablespoon unflavored gelatin powder
  • ¼ teaspoon xanthan gum
  • 2 egg yolks
  • ⅓ cup Swerve
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ¼ teaspoon vanilla

For the Whipped Cream:

  • ¾ cup heavy cream
  • 1 tablespoon Confectioners Swerve
  • ½ teaspoon vanilla


  1. Preheat the oven to 325°F.
  2. In a medium bowl, stir together all of the ingredients for the cookie crumble until well mixed.
  3. Roll the cookie mixture between 2 pieces of parchment paper until about ⅛-inch thick.
  4. Remove 1 layer of the parchment paper, leaving the bottom layer under the cookie dough.
  5. Transfer the cookie dough to a cookie sheet.
  6. Bake the cookie dough until fragrant, about 5 minutes.
  7. Set the cookie aside to cool until firm, about 20 minutes.
  8. Crumble the cookie into a medium bowl.
  9. Meanwhile, make the pudding.
  10. Pour the almond milk and heavy cream into a medium saucepan and sprinkle the gelatin on top.
  11. Set aside for 10 minutes so that the gelatin can bloom, then whisk in the xanthan gum.
  12. In a medium bowl, whisk together the egg yolks, Swerve, and salt until the yolks become lighter in color.
  13. Place the almond milk mixture over a medium heat and cook, stirring frequently, until it forms small bubbles around the edges of the pan.
  14. Whisk in the dark chips.
  15. Remove from heat and whisk the hot mixture, a little at a time, into the egg yolks.
  16. Add the milk and yolk mixture back to the saucepan and place over a medium heat.
  17. While stirring constantly, cook until it thickens slightly, about 5 minutes.
  18. Stir in the butter and ¼ teaspoon vanilla.
  19. Place the saucepan into an ice bath and stir occasionally until the pudding thickens.
  20. Place a medium bowl in the freezer to chill for 5 minutes.
  21. Add the heavy cream, Confectioners Swerve, and ½ teaspoon vanilla to the chilled bowl and beat with an electric mixer until medium peaks form.
  22. Evenly distribute about half of the cookie crumble into the bottom of 2 short glasses. Whiskey glasses work great.
  23. Top the cookie layer with about 3 spoonfuls of whipped cream followed by half of the pudding.
  24. Repeat the process, reserving a small amount of cookie crumble for the top.
  25. Place one large spoonful of whipped cream on the top and sprinkle with the remaining cookie crumble.
  26. Enjoy right away or store, covered, in the refrigerator for up to 5 days