Just imagine, if you would, the results of relentless raspberry hunting for a full week, in a heavily-fruited area. Overflowing buckets of raspberries line the shelves of my fridge, and sheets of fresh berries to be frozen are endlessly rotating in and out of the freezer. Even with my voracious appetite, chowing down on a solid pint per day, minimum, there’s no way all of these edible treasures could be eaten as is before they spoil. Alarmed at how quickly the white fur has already begun to appear in spots and patches over the oldest batch, there’s no choice but to whip up some dessert to use up a greater volume of these gems, and fast. It’s a rough job, but somebody’s got to do it!
Such perfect little berries seem to call for simple applications, as there’s little that can be done to make them even better than they already are. Parfaits, verrines, and trifles immediately come to mind, and have the added bonus of typically being no-bake fare, so there’s no need to heat up the kitchen. With the oppressive heat and humidity that has been lingering through the weeks, every little bit helps! Plus, the final dessert is chilled down to a cool, refreshing temperature, sure to take the edge off one’s hunger and thirst all at once.
Matcha and raspberries are a match made in heaven if you ask me, the slight bitterness and tartness from each echoing a common ethos. And then chocolate, well, chocolate just goes with everything. Although the chocolate pudding lining the bottom is nothing special on its own, it simply provides the depth, richness, and creaminess that is so essential to a well-balanced parfait. Semi-solid cubes of matcha pudding up the ante, lending just a bit more texture, and visual interest. Then of course, those flawless wild raspberries are mounded on top, and the whole production is crowned with a soft, fudgy brownie cookie.
With a dessert like this, I don’t think I’ll have any problem using up all of my raspberries in no time at all.
Chocolate, Matcha, and Raspberry Parfait
Chocolate Pudding, Chilled
1/2 Cup Granulated Sugar
2 Tablespoons Arrowroot
1 Teaspoons Powdered Agar Agar
1 Teaspoons Matcha
1 Cup Coconut Milk
1/2 Cup Unsweetened Apple Juice
1/3 Cup Birch Beer
1 1/2 Teaspoons Vanilla Extract
Lightly grease an 8 x 4-inch loaf pan, and set aside.
Begin by whisking together the sugar, arrowroot, agar, and matcha together in a medium sauce pan to equally distribute all of the ingredients throughout. Slowly drizzle in just enough coconut milk to create a thick paste, and stir well to ensure that there are no lumps remaining. Add in the rest of the coconut milk, along wit the apple juice and birch beer, and whisk until smooth. Place on the stove over medium heat, and whisk gently until the mixture comes to a full boil, at which point it should feel significantly thicker. Take off the heat, and whisk in vanilla.
Pour the mixture into your prepared loaf pan, and let sit undisturbed at room temperature for at least two hours. Do not be tempted to hasten the cooling process by placing the pan in the fridge, as rapidly chilling agar will make for a weaker, watery gel. Only after it has reach room temperature can you cover it with plastic wrap and move into the fridge.
3/4 Cup Margarine
1 Cup Granulated Sugar
1 Cup Dutch-Processed Cocoa Powder
6 Ounces Vanilla Soy Yogurt
1 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoons Vanilla Extract
Preheat your oven to 350 degrees, lightly grease a 9 x 13 pan, and set aside.
Throughly cream together the margarine and sugar using the paddle attachment in your stand mixer. Once smooth and homogeneous, add in the cocoa powder, followed immediately by the soy yogurt. All the mixer to work for about a minute on low speed, and then introduce the flour and baking powder together. Start on a slow speed, but once most of the dry ingredients are incorporated, turn it up to high and beat the mixture for about one minute. Add in the vanilla and salt, and beat briefly to combine.
Transfer the mixture in big dollops to your prepared baking pan. Now, here’s the messy part- Thoroughly grease your hands, and press the cookie batter evenly into the bottom of the pan. It’s a very sticky, squishy mixture, so be prepared to get in there and get dirty! Once the surface of the cookie dough is smooth and level, place the pan in the oven and bake for 15 – 18 minutes, until it no longer appears shiny and no longer feels wet when tapped. Let cool completely, and then cut out shapes as desired. Try to keep the shapes fairly small, as larger ones are more likely to break or crumble.
1 – 2 Cups Fresh Raspberries
4 – 6 Small Parfait Glasses
Place a dollop of chocolate pudding in the bottom of each parfait glass. Turn the matcha gel out onto a cutting board, and slice it into equally sized cubes. Place a handful of cubes into each glass, and top with raspberries as desired. Finish each glass with a brownie cookie.
Makes 4 – 6 Servings
37 thoughts on “Berry, Berry Sweet”
What an amazing post! And thank you for this incredibly unique and beautiful recipe. These parfaits are just stunning, so many bright colors and contrasting textures. They make my eyes just as happy as I’m sure they would make my taste buds. You are so creative, I don’t know how you consistently come up with such amazing recipes, time and time again. Love those sweet little raspberries, and you are right – chocolate definitely goes with everything!
I just found your blog – I love it! Your pictures are stunning and your recipes sound amazing. Loving the chocolate heart contrasting with the berries and the rest of the macha…
YUM! This looks sensational. Those brownie cookies are adorable too!!
still a great idea with a great dessert.
I love the matcha, it’s so good with chocolate and raspberry is the perfect combination.
Bravo to you little fairy vegan, you do great work!
Interesting, kind of like Jello cubes.
BTW, I really enjoyed your Banana Pudding Squares recipe in VegNews.
Very innovative! And the heart is soo cute!
what an excellent idea! This recipe looks amazing and those raspberries to die for! And the brownie cookie on top looks like the perfect treat :)
these parfaits are so adorable!
nothing like summer fresh picked rasberries!
the matchta cubes are so creative, although at first glance I thought they were avacado, haha. :-)
enjoy your day.
Oooh, Matcha cubes!! That sounds so cool! Very pretty dessert….I can’t believe how many raspberries it sounds like you have. I don’t really think we get them around here.
this dessert looks completely CRAZY!! (or maybe it just shows how crazy the inventor is).
Seriously, the colour, the texture… topped with the little heart..
I love it.
I think I’d have no trouble with a surfeit of raspberries–I could probably eat them all as is! But your parfait looks stunning. The color contrast is beautiful, and I bet that taste combination is amazing.
i would love for a taste of that parfait!
I’ve never used matcha powder before but I really want to try it out someday!
Wowza, does that look good. Every time I feel too lazy to cook, I take a look at your blog and voila – you motivate me to get back into the kitchen!
Oh I love raspberries! Thanks for the wonderful recipes!
wonderful! Presentation is awesome! I like all the texture and flavours combines in this parfait. You re a genius!
God created raspberries & chocolate to go together. Two of the best things in the whole world.
Wow, it’s so beautiful, like Valentine’s Day in a glass!
you. Me. We need to go on a date. And we’ll be feasting on this amazing parfait! Oh my God, you know how to tug at my heartstrings..matcha!!! And assembled with fresh fruits! AAAHHH! Can die!!!
Oh, I love the heart! This is such a beautiful post picture wise. Raspberries are just a gorgeous fruit. :)
The heart cookies are too cute!
Another work of beauty. Those macha cubes are such a great idea. You never disapoint.
Ah I love fresh picked berries! I used to live in a house in the country, and I could find enough berries just by wandering around our property. I have only seen wild black berries, and the occasional strawberry around here though. Seedy as they are, they are so much better than the massive, bland ones in the containers.
What a feast for the eyes! Beautiful!
With all those raspberries you can always make jam:) YUM!
Matcha, chocolate and raspberries, can life be any more perfect than this?
Wow! This looks gorgeous! Amazing picture. I love raspberries too! Yum! Great work. Love the blog.
I would love to go raspberry hunting for a week. It sounds fun! Love the combo of matcha and raspberries (and of course, chocolate.)
Hey Hannah! i just bought your ebook for an aweseom blogger. i put my info for the billing part and her info for the shipment part. and was wondering since it’s an ebook, how she would get access to it? i was thinking through her e-mail and password? if you could let me know, that’d be really great! my e-mail is firstname.lastname@example.org
Beautiful as always! Those raspberries don’t even look real they are so perfect!
Oh! What a treat! Such a nice presentation…so tempting…yummie! Love the combination of fresh raspberries and chocolate.
I don’t know if it’s more because of the colors but this looks so delicious! Oh, and I love the little heart shaped brownie. :) Good recipes here!
oh wow! These look great. I wish I had your problem of having too many raspberries :)
[…] on over to BitterSweet to check out Hannah’s gorgeous post featuring raspberries, matcha & chocolate. […]
I love all the shapes! too cute.
Oh wow Hannah this is an extremely awesome creation!! I thought those were pieces of honeydew but was happily surprised to find out that it’s matcha and coconut. And birch beer?? Very intriguing addition.
You are the master of food photo lighting. Those raspberries look like they are made of glass. I think of you every time I take a photo for the internet!
Interesting article you got here. It would be great to read a bit more concerning that topic.