You’ve got leftover brownies (or cake!). What do you do with them? Make this Choc Brownie Parfait with Natures Charm products!
It’s the easiest thing to whip up, using the Natures Charm Custard, and their Coconut Whipping Cream. First step is to whip the cream – make sure that your can is refridgerated beforehand! Using a standing mixer or an electric hand mixer, whip up half the can. I added a few splashs of oat milk every now and then to loosen it up and a dash of vanilla paste and a tablespoon of golden caster sugar just to sweeten it up a bit. Once that is done set aside.
You should already have brownie or cake ready. I used Black Lemonade Bakery Brownies which are just awesome, they are gluten free and vegan, but you totally wouldn’t know it, they are so fudgy and good! I used their Raspberry Chocolate Fudge Brownie Mix for this one! Then, just layer it up! The Natures Charm custard is fantastic because you can just use it straight from the tin.
I put the custard on the bottom, then some small pieces of brownie that I had chopped up, then some strawberries, some cream, more brownie, strawberries, custard and cream. Top with crumbled brownie and a strawberry.
You may have some whipped cream leftover (half a tin makes quite a bit! But that’s ok, because you can uses it on something like Apple and Blackberry Crumble, or Apple Tarte Tatin, or even put it on a banana split!
Hope you love this recipe and if you re-create it, please let me know! I’d love to see your re-creations – tag me on Instagram or Facebook.
Got leftover brownie or cake? This is an awesome way to use it up!
- 2 slices leftover brownie (about 120g) (I used Black Lemondade brand – so good!)
- 1/2 cup Natures charm custard
- 1/2 tin Natures charm cream
- 1/4 cup oat milk
- 1 tsp vanilla paste
- 1 tablespoon golden caster sugar
- 6 – 8 strawberries cut into quarters
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Firstly whip up the coconut cream in a standing mixer or with an electric handmixer. I keep my coconut whipping cream in the fridge so it should be nice and thick. Thin it down with a vegan milk (I used oat milk). You may need to scrape down the sides a few times. Then add the vanilla paste and golden caster sugar (or regular sugar). Whip again and add another splash of milk to your desired consistency.
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Cut up the strawberries and get them ready, and cut the brownie into little squares (or crumble it)
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Now just layer it up! I started with custard, then brownie, then strawberries, then cream, then more brownie, strawberries, custard and cream. I decorated with crumbled brownie and quarter of a strawberry. Enjoy!
