Layered Avocado Chocolate Mousse Parfait

Layered Avocado Chocolate Mousse Parfait

Mousse:
1 large ripe avocado, diced
1 cup fresh ground peanut butter or raw almond butter 
2 Tbs. unsweetened cocoa powder
1/4 – 1/3 cup coconut water (maybe even a tad more to reach optimal “mousse” consistency)
2 tsp. coconut aminos (or gluten-free tamari)
1 tsp. vanilla extract
1/2 tsp. cinnamon (optional)

 

Whipped Cream:
1 cup grass-fed heavy whipping cream**
1 tsp. vanilla extract

1/2 cup fresh blueberries 

 

Using a high-speed blender or a food processor, combine all the mousse ingredients and process until smooth and silky.  The coconut vinegar and/or tamari provide just enough savory umami for the blissful sensation of this layer ~ and the addition of the coconut water (or perhaps a nut milk of your choosing) creates the creaminess we all simply need.  No other sweetness needed.

 

Pour the cream into a small wide-mouthed jar (preferably both the cream and the jar are very, very cold from being stored in the fridge).  Add the vanilla.  Shake vigorously for 3-5 minutes. 
Seriously. This works! No muss, no fuss with the beaters or stand mixer. It is amazing.

**Alternatively, for a vegan version, sub 1 cup of coconut cream and beat with a stand or hand mixer until stiff peaks begin to form.  Coconut cream is best extracted from a COLD can of full-fat coconut milk.
 Refrigerate the can overnight, open, and pour off the liquify portion of the milk.  
The very thick, rich, creamy goodness is what is used for whipping.

 

Layer the chocolate nut buttery mousse with the freshly whipped (or vigorously shaken, in this case) cream.

 

Top with fresh blueberries – or any berry of your choice.