I first visited the Black Forest or Schwarz Wald in Germany when I was a freshman in Junior High School. That was a long time ago. However to this day, I recall every magical moment I spent in that mysterious place. It was the setting for many a children’s story and many a folklore. And it was most likely the origin of one of the world’s most beloved and exotic desserts, Black Forest Cake. What makes this cake so über special? The incredible combination of cherries, chocolate and cream. It was a union of flavors destined to be legendary. And it was destined to grace this colorful yogurt parfait.
The Black Forest Cake or Schwarzwälderkirschtorte has several theories as to its origins, including the color of the costumes worn by the women in the Black Forest (red, white and black). It’s a bit different in character, ingredients, and origin to the German Chocolate Cake which was named after Sam German, an American, and didn’t originate in Germany at all. Black Forest Cake is traditionally comprised of layers of white cream and chocolate cake with cherries and nuts swirling about. It was a dessert I grew up on and loved. To this day I’m obsessed with the combination of cherry and chocolate.
To create this dessert I started with Cultured Coconut Yogurt although you can use any thick yogurt you wish. It’s a natural because of the slightly sweet flavor and creamy smooth texture. It also has live organisms (good bacteria) that help your body stave off and recover from disease. Feed your brain and immune system while munching on a delicacy. Can’t say that about too many desserts. 
I decided to turn this traditional dessert into a parfait for the simple fact that it would be easier and simpler to create. I love parfaits for the simple reason that you can quickly transform a few simple ingredients into an impressive and appealing dessert.
For this gorgeous recipe, I layered using three different flavors of coconut yogurt (cherry, chocolate, and natural), and adding walnuts in between for crunch and texture. I then topped with sweet and thick raw chocolate syrup, fresh cherries, and cacao nibs. I didn’t want to miss a thing.
This is a very sophisticated and colorful dessert; almost boastful with the wonderful flavors of the Black Forest-inspired dessert. After my first bite I was back in the arms of the woods with every delicious spoonful. I could almost hear a wolf howling in the distance. It’s a great way to top off a feast, start out your day, or enjoy during a mid-day break. An easy and impressive dessert for entertaining too. This delicious dessert is a gentle reminder that each of us needs our own magical and mystical place to get lost in. And that our souls always need the kind of nourishment that special place brings.
This recipe is raw, dairy/nut/gluten/oil-free and serves 2 – 4 persons.
Black Forest Cherry On Top Yogurt Parfait
- You will need about 2 1/2 – 3 cups total of Cultured Coconut Yogurt One cup of the yogurt (without additional flavoring) will be used for layering in between the chocolate and cherry layers, and for that last dollop on top.
- You can substitute the coconut yogurt entirely and use whipped cashew cream (reserving one cup of natural flavored cream for the middle layer) or any other thick yogurt of choice.
Chocolate Yogurt:
- 1 cup Cultured Coconut Yogurt (preferably using coconut water in the recipe)
- 3 – 4 Tbsp finely ground raw cacao or carob powder
- 1 – 2 Tbsp virgin coconut oil, melted or warmed to liquid (optional for added thickness)
- 2 tsp vanilla or 1/4 tsp vanilla-flavored stevia
- 2 – 3 Tbsp honey or other sweetener to taste (optional)
- few drops chocolate extract or chocolate-flavored stevia (optional)
- Add all ingredients to a blender or food processor.
- Blend until smooth.
- Set aside or refrigerate until ready to use. The yogurt will thicken when stored.
- Yields about 1 1/4 cups.
- Can be stored refrigerated up to 5 days.
Cherry Yogurt:
- 1/2 cup Cultured Coconut Yogurt (preferably using coconut water in the recipe)
- 1/2 cup pitted fresh cherries or completely thawed frozen cherries
- 2 Tbsp coconut butter/coconut cream
- 2 Tbsp virgin coconut oil, melted or warmed to liquid
- 1 – 2 Tbsp honey or other sweetener to taste
- 1 tsp very fine cherry powder (optional for added color and flavor)
- Add all ingredients to a blender or food processor.
- Blend until smooth.
- Set aside or refrigerate until ready to use. The yogurt will thicken when stored.
- Yields about 1 1/4 cups.
- Can be stored refrigerated up to 5 days.
Chocolate Syrup:
- I usually just drizzle a bit over the top but if you also use it between the layers, you will need to double the recipe. Makes a great topping for brownies and other desserts too.
- The cacao powder (and cherry powder if using)need to be very finely ground; gritty powder won’t work.
- 1/4 cup finely ground cacao powder or carob powder
- 2 Tbsp virgin coconut oil, melted or warmed to liquid
- 2 Tbsp honey or 4 Tbsp coconut/palm sugar or other natural sweetener of to taste
- 1 tsp vanilla or 1/4 tsp vanilla-flavored stevia to taste (optional)
- chocolate extract or 1/4 tsp chocolate-flavored stevia (optional)
- 1/4 tsp very fine cherry powder (optional)
- water to thin
- Add all ingredients to a small bowl or cup.
- Whisk or stir vigorously with a fork until smooth and creamy. Add a little more coconut water or water if you want it a little thinner.
- Set aside or use immediately. It will thicken when refrigerated.
- Yields about 1/4 cup.
- Can be stored refrigerated up to 5 days.
Optional Layer Items:
- chopped walnuts or pecans or hazelnuts
- fresh or frozen pitted cherries
- cacao nibs
To Assemble:
- Fill parfait glasses with layers of the yogurt fillings, alternating flavors as you go. Add any additional items you want between the layers.
- Drizzle the top with Chocolate Syrup.
- Serve immediately and enjoy.
