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Layered vegan blackberry fool recipe

Layered vegan blackberry fool recipe

6 ratings

This easy blackberry fool recipe puts a new vegan twist on the classic English dessert. Layer up sweet blackberry pureé with creamy coconut yogurt for a pretty striped dessert, perfect for Christmas. See method

  • Serves 4
  • 25 mins to prepare and 40 mins to cool
  • 174 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 250g blackberries, 50g halved and reserved to garnish
  • 1 tsp lemon juice
  • 1 tbsp agave syrup
  • 500g coconut yogurt alternative
  • 100ml vegan double cream alternative (such as Elmlea Plant Double Cream)
You can also use frozen blackberries; just omit the 1 tbsp water and you may need to simmer for a little longer to fully defrost the berries

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 10.7g Protein 5.7g Fibre 1.4g


  1. Put the 200g blackberries, lemon juice, agave and 1 tbsp of water into a small saucepan and cook over medium heat until bursting, about 3-5mins. Set aside to cool to room temperature.
  2. Using a handheld stick blender, blitz the mixture to a purée. Put one-third of the mixture into a bowl and divide the rest between 4 glasses, about 3 tbsp per glass. Chill the glasses for 10 mins.
  3. Add 150g of the coconut yogurt to the remaining blackberry purée and gently stir to combine. Whip the double cream alternative to soft peaks and fold through the yogurt and berry mixture until it’s an even colour.
  4. Carefully spoon the mixture between the glasses, over the blackberry purée. Chill for 10 mins.
  5. Spoon the rest of the plain coconut yogurt over the blackberry yogurt so that it’s layered and chill in the fridge for 20 mins or until ready to serve.
  6. To serve, top with the reserved blackberries.
See more Vegan desserts

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