Vegan chocolate, cherry & honeycomb parfait

To make the chocolate sauce, place all ingredients in a saucepan on a low heat and stir until melted and smooth. Remove from the heat and set aside.

For the cherry compote, place all ingredients in a saucepan on a medium heat and simmer for 10-15 minutes, or until the cherries have broken down and the sauce has thickened. Remove from the heat and set aside to cool.

To make the honeycomb, line a baking tray with baking paper. Place the sugar and golden syrup in a saucepan on a medium heat and stir until the sugar has dissolved. Bring to a boil and cook for 5-7 minutes, or until golden brown. Remove from the heat and quickly whisk in the bicarbonate of soda. Pour onto the prepared baking tray and leave to cool completely.

For the parfait, whip the coconut milk and cream cheese together until thick and fluffy. Add the icing sugar and vanilla extract and whisk until combined.

To assemble the parfaits, layer the chocolate sauce, cherry compote, honeycomb and coconut cream mixture in glasses. Repeat the layers and finish with a sprinkle of crumbled honeycomb.