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Chocolate Coconut Raspberry Mousse Parfaits {Butter free + Gluten Free} - Food Faith Fitness
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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Taylor

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!