Chocolate Cherry Granola Parfait with Magic Shell (Gluten-Free)

Recipes
Written By Madeline McCarthy
Glass of layered chocolate cherry parfait with Garden Granola Beetroot Ginger at bottom, yogurt, fresh cherries, chocolate pudding, and dark chocolate magic shell topping, with product bag in background

Indulge in this stunning layered parfait featuring creamy yogurt, rich dark chocolate pudding, sweet cherries, and crunchy Garden Granola® Beetroot Ginger, all topped with a homemade magic shell that hardens into a satisfying chocolate coating. Inspired by @jennaliveswell, this gluten-free dessert parfait comes together in just 20 minutes and can easily be made vegan-friendly. Perfect for a special breakfast treat, afternoon snack, or elegant dessert that's as beautiful as it is delicious.

Recipe at a Glance

Servings
1 parfait
Prep Time
5 minutes
Assembly Time
5 minutes
Refrigeration Time
5-10 minutes
Total Time
20 minutes
Dietary
Gluten-Free, Can be made Vegan

Ingredients

Quantities will vary depending on the size of your container

  • Greek yogurt (or for vegan: non-dairy coconut yogurt)

  • 1 jar PETIT POT Organic French Dark Chocolate Pudding (or for vegan: Organic French Oatmilk Chocolate Pudding)

  • 1 cup Garden Granola® Beetroot Ginger, plus extra for topping

  • Fresh or frozen dark sweet cherries

  • 1 cup Hu salty dark chocolate squares

  • 1 tablespoon coconut oil

  • Pinch of coarse sea salt

Instructions

  1. Prepare the cherries: If using fresh cherries, pit and slice them. If using frozen, slightly thaw whole frozen dark sweet cherries and slice in half.

  2. Begin layering (from bottom to top): Start with a layer of Garden Granola® Beetroot Ginger at the bottom of your glass or jar.

  3. Add yogurt layer: Spoon a layer of Greek yogurt (or coconut yogurt) over the granola.

  4. Create cherry layer: Add sliced cherries, placing some along the edge of the glass for a beautiful presentation.

  5. Add chocolate pudding: Spoon Le Petit Pot chocolate pudding over the cherries.

  6. Add thin yogurt layer: Top with a thin layer of yogurt.

  7. Make the magic shell: In a microwave-safe bowl, combine 1 cup Hu Salty Dark chocolate squares with 1 tablespoon coconut oil. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-20 second intervals, stirring after each burst, for a total time of 60-90 seconds. Stop when chocolate is 80-90% melted and continue stirring until completely smooth.

  8. Pour magic shell: Pour the melted chocolate mixture over the parfait and spread evenly across the top.

  9. Final toppings: Sprinkle additional Garden Granola® Beetroot Ginger on top and finish with a pinch of coarse sea salt.

  10. Set the shell: Refrigerate for 5-10 minutes to allow the magic shell to harden.