Hello sinful little dessert.
Sinful, little, rich dessert.
Sinfully delectable, rich, little dessert.
Sinfully delectable, rich little dessert made from plants.

Plants!

Yes, it’s so simple (and delicious) to make a rich and luscious dessert made solely from plants. Those plants include: buttery avocado, ripe banana, sticky sweet medjool dates, coconut, juicy blueberries, cacao & maca (technically plants), and maple syrup (a derivative of a plant). That’s it! We’re using 8 delicious plant ingredients to create a sinful, little, rich dessert – and trust me, its all that and more.

I know it may seem hard to believe that the common ingredient used to make guacamole can also be used to make a creamy and chocolaty dessert – but its true. Avocados are one of the most versatile ingredients in the kitchen, and you can sneak them into virtually anything. We’re talking salad dressings, ice cream, soups, smoothies, cakes, brownies, and even baby food. Of course, turning them into rich, chocolaty mousse is where it’s at!

Avocados have gone through their moments in the public eye. When diet crazes called for low-fat everything, avocados were scorned as people avoided fatty foods. Now that we know the supreme importance of consuming healthy fats on a regular basis, avocados have happily hopped right back in to the heart’s of many a foodie and the American pubic. I’m happy that people are embracing the humble avocado again – as it’s an incredibly nutrient dense food that offers our bodies lots of goodness. Such goodness includes fiber for a healthy digestive system and lowered cholesterol, folate which is essential in producing and maintaining new cells, magnesium, potassium, some B Vitamins, and Vitamins E, C, & K.

This recipe is similar to my original Chocolate Avocado Mousse, but with the addition of layers of perfectly creamy coconut whipped cream and juicy blueberries. This is honestly one of my all time favorite desserts, especially when I want something creamy and chocolaty. Because it’s plant powered, this dessert will dose you up on all kinds of goodness, instead of leaving you feeling overly full and icky. Even better, you won’t believe these mousse parfaits are made solely from plants – and no one else will know either!

Cacao & Blueberry Mousse Parfaits

Serves 4

Cacao Mousse:
1 ripe banana
4 mejdool dates, pits removed*
1 large ripe avocado
¼ cup raw cacao powder
1 teaspoon maca powder
3-4 teaspoons maple syrup

Coconut Whipped Cream:
1 can of coconut cream, refrigerated overnight**
2-3 tablespoons maple syrup

½ cup fresh blueberries
¼ cup coconut flakes, unsweetened

First begin by prepping the cacao mousse. In a food processor combine all ingredients and process until mixture is smooth and creamy, about a minute. Add in more sweetener to taste if needed. You may need to scrape down the sides of the processor once or twice.

Set the avocado mousse in the refrigerator while you make the coconut whipped cream. Take the refrigerated can of coconut cream and flip it over. Open up the can and pour out the liquid on top. (This can be used for smoothies later.) Scoop out the hardened coconut cream at the bottom into a bowl and use a hand mixer to gently beat until it resembles whipped cream. Add in maple syrup to taste and beat until coconut cream is light and fluffy.

Now assemble your parfaits. In small glass jars, begin layering blueberries, cacao mousse, and coconut cream on top of each other. Keep layering until both mixtures are used up – or your jars are full! Top with fresh blueberries and a sprinkle of coconut flakes.

Eat immediately or let jars chill in the refrigerator, where mousse and whipped cream will thicken slightly. Refrigerated jars are best kept for 2-3 days. Enjoy!

*If your dates are quite hard, pit them and soak them in warm water for 10 minutes. Discard the water once done. This should make the dates much easier to blend.

**Your can of coconut cream MUST be refrigerated overnight – don’t try and cheat and put it in the freezer for a few hours – it will not end well.