Brownie Coconut Raspberry Mousse Parfaits
These Healthy Brownie Parfaits are made with chocolate raspberry mousse, fresh raspberries and coconut flakes. A quick and easy, gluten free dessert!
Servings 2
Ingredients
- For the mousse:
- 1/2 Cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup Large avocado about 1/2 mashed
- 1/2 Cup Fresh raspberries
- 1/4 Cup + 1 Tbsp Sugar
- 1/2 tsp Vanilla extract
- 1/4 Cup Unsweetened vanilla almond milk
- For the layers:
- 1 1/3 Cups Fresh raspberries
- 1 1/2 Cups Leftover brownie chunks
- 1/4 Cup Sweetened coconut flakes
- For rimming optional
- 1/2 Oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 3 Tbsp Sweetened coconut flakes
Instructions
- To rim:
- Melt 1/2 Oz baking chips in your microwave for 20 second intervals, stiring between each interval, until melted.
- Pour the melted chocolate on a small plate and pour 3 Tbsp sweetened coconut flakes on a separate small plate.
- Dip 2 large parfait glasses, rim side down, in the chocolate and then followed by the coconut. Let chill in the refrigerator until hardened and ready to assemble.
- To make the mousse:
- Melt the 1/2 Cup baking chips using the same method as the rimming.
- Pour the melted chocolate, avocado, 1/2 cup raspberries, sugar, vanilla extract and vanilla almond milk into a small food processor. Process until completely smooth and well combined.
- To layer:
- Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
- Top each layer of mousse with 2/3 cups of fresh raspberries.
- Follow the raspberries with 1/2 cup of brownie chunks per glass.
- Sprinkle 2 Tbsp of coconut over the brownie chunks per glass.
- Finish by dividing the remaining mousse and, finally, the remaining brownie chunks.
- Devour!