serves 2

You will need:
two steel rings or tin molds with removable base (to hold the parfait)

Note: I used steel rings 4.5 cm high and 7.5 wide




2 cups coconut ice cream
1 tsp green tea powder (Matcha)
dark chocolate 80%
1/2 tbsp coconut oil


1/4 cup rolled oats
1/4 cup pistachio nuts
1 tbsp coconut sugar
1 tbsp coconut oil


chocolate sauce:

30-40g 80% dark chocolate

1/2 tbsp coconut oil



a sprig of fresh mint

a sprinkle of Matcha


Powdered green tea or Matcha has up to 137 x the antioxidants of regular green tea and has a grassy but pleasant taste, which works well with chocolate and mint. I prefer to use a ceremonial grade Matcha. It is bright green colour and is less bitter.




Prepare the crust up to a day ahead.

Preheat oven to 180° Celsius.  Combine crust ingredients in a food processor until the mixture looks like sand (don’t over blend). Divide mixture into two portions. Place a sheet of parchment paper on a plate and place steel rings on the plate.  Pack the crust mixture into the bottom of the rings or molds with your fingers and a spoon.  Freeze for 10 minutes. Carefully transfer the molds or rings (on the parchment paper) to a baking sheet. Bake for 15 minutes in oven and cool. Place molds or rings on a plate and place in freezer overnight and take them out when you are ready to fill with ice cream.

Mix Matcha powder into one cup of the coconut ice cream with a fork and scoop on top of crust. Use a spoon or fork to compress the mixture into the mold or ring. Place in freezer for 15 minutes. Remove from freezer and complete the second layer by pressing the remaining plain coconut ice cream into the mold or rings. Put the parfait in the freezer and chill for at least 30 minutes.

Prepare the chocolate sauce by melting and stirring the chocolate and coconut oil in a glass bowl in hot water or double boiler. Put aside for serving.

You will have to be quick when serving. Carefully use a knife and trace the inside perimeter of the ring to help remove the parfait on to serving plates. Dribble with chocolate sauce and garnish with mint and a sprinkle of Matcha powder.