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Blackberry Cacao Mint Parfait

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  • 2 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1 lemon, juiced, and zested
  • Pinch of ground cayenne pepper
  • Pinch of sea salt 
  • 1 cup *Mint Simple Syrup
  • 1 box store-bought fudge brownie mix (prepared, cooled and diced into 1"x1" squares)
  • *Cacao Nib Whipped Cream
  • 1 Tbsp. Cacao Nibs, barely chopped

For the Mint Simple Syrup:

  • 2 cups granulated sugar
  • 1 cup water
  • 1 bunch fresh spearmint

For the Cacao Nib Whipped Cream:

  • 1 pint heavy whipping cream
  • 1/3 cup granulated sugar
  • 1 Tbsp. unsweetened cacao powder
  • 1 Tbsp. cacao nibs, finely chopped
  • 1/2 cup Mint Simple Syrup


  1. In a bowl combine the berries, sugar, honey, lemon, 3 tablespoons of mint simple syrup, cayenne, and salt
  2. Stir and let sit for about an hour at room temp, then cover and chill in the refrigerator.

Mint Simple Syrup:

  1. Whisk the mixture together and bring to a boil.
  2. Turn off and let cool to room temperature.
  3. Strain out the mint leaves and store syrup in the refrigerator.

Pro-tip: This recipe can be prepared a few days ahead of the parfait.

Cacao Nib Whipped Cream:

  1. Using your mixer with a wire whip attachment, beat all ingredients, except 1 tbs of cacao nibs, on medium-high until it is fluffy and stands up on its own.
  2. Carefully fold in cacao nibs by hand with a spatula.

To Assemble the Parfait:

  1. Using individual glasses of your choice (ex: assorted sized mason jars) fill with alternating layers of berries, brownie chunks, whipped cream, berries, brownie chunks, whipped cream until full.
  2. Garnish with a dollop of whipped cream and the barely chopped cacao nibs and enjoy!
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Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms