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1 hour 45 minutes
- 200 g dark dairy-free chocolate
- 85 g blanched almonds
- 150 g dairy-free margarine
- 85 g glacé cherries
- 100 g dried cranberries
- vegetable oil for greasing
- 5 tbsp granulated sugar
- 2 tbsp golden syrup
- 1/2 tsp bicarbonate of soda
- To make the honeycomb, grease a baking tray generously. Heat and melt granulated sugar and golden syrup in a saucepan until caramel-golden. Mix in bicarbonate of soda until foamy, then pour onto the greased tray. Let cool for 20 minutes, then chop. Line a 450g tin with clingfilm, melt dark chocolate and margarine, then stir in chopped honeycomb, almonds, cherries, and cranberries. Spread into the tin and freeze for 1 hour. Set in the fridge. To serve, slice the parfait after lifting it from the tin and removing the clingfilm.
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