I don’t think it’s possible to feel like anything less than a sophisticated god/goddess of the earth while eating this dessert.
I mean, humans have found a way to turn avocados into a chocolate dessert… At this point, what can’t we achieve?
This dessert is more for after you have a lovely, relaxed run in a beautiful nature preserve with paved trails and well-marked signs. This dessert may be weird to eat if you just did a tempo run through rugged, muddy trails and you’re covered in sweat and maybe some blood. I don’t know, this dessert just has a certain vibe to it.
This is the kind of dessert you make for your parents or your significant other when you want to convince them you have your life together. Nothing says “I’m a well-put-together person” like a chocolate avocado parfait. With every bite, they will reminisce on all your accomplishments and everything that makes you wonderful.
This dessert is no 5-minute-instant-pudding recipe. There are a time and place for those, but today, we strive for something greater. You know why? Because you deserve something greater!
I don’t think I have to tell you that avocados are good for you and using them to replace heavy cream in the mousse recipe, but in case I do here you go:
Avocados are better for you than heavy cream.
AND they make the whole mousse endeavor so much simpler. You pretty much just throw a bunch of stuff in a food processor and perfectly chocolatey mousse comes out.
I just pictured a moose eating mousse. Hehe.
Also, you may as well know now, I have a fondness for ginger. We didn’t always have such a strong relationship, but once I gave it an honest chance, we got along great. Plus it never fails to help me out when I have an upset stomach.
LIFE TIP: If you ever have an upset stomach or stomach cramps, eat a ginger chew or drink some ginger tea!
If you are really into ginger, don’t hesitate to add more to the crumble recipe. You can taste the ginger with the amount in the recipe, but it’s still very much an underlying flavor.
Then we’ve got some homemade strawberry sauce and coconut whipped cream to make everyone swoon. The coconut whipped cream is less sweet than the dairy stuff, which works like magic with the wonderfully sweet strawberry sauce. This parfait offers layers of not-too-sweet (whipped cream), sweet (crumble), not-too-sweet (mousse), and sweet again (strawberry sauce). I do what I can to keep things interesting.
LIFE TIP #2: Leftover crumble, strawberry sauce, and/or coconut whipped cream pair quite nicely with ice cream.
So make this dessert and impress people. Heck, impress yourself. Because you are worth 1,000 chocolate avocado parfaits with ginger oat crumble.
Chocolate avocado parfait with ginger oat crumble
Ingredients
For the avocado mousse
- 2 ripe avocados, skin and pits removed
- 1/4 cup almond milk
- 2/3 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder
- 2 tsp maple syrup
- 1 tsp pure vanilla extract
Ginger oat crumble
- 1 cup rolled oats
- 11/2 inch fresh ginger, peeled
- 2/3 cup sugar in the raw
- 1/4 cup butter
Strawberry sauce
- 3 cups strawberries, chopped
- 3/4 cup sugar
- 3 tbsp lemon juice
Coconut whipped cream
- 1 can coconut cream or full fat coconut milk
- 3 tbsp powdered sugar
Instructions
For the avocado mousse
-
Put the chocolate chips in a microwave-safe bowl. Microwave for 20 seconds at a time, stirring until melted. Set aside
-
In a food processor, blend together avocados, chocolate chips, cocoa powder, almond milk, maple syrup, and vanilla until smooth and until you can no longer see any avocado. If the mixture is too thick, add a bit more milk.
-
Transfer the mixture to a bowl. Cover with saran wrap and put in the fridge to chill.
For the ginger oat crumble
-
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
-
In a food processor, combine oats, ginger, and sugar. Pulse until combined, then add butter and pulse until combined and the mixture has a sandy, clumped texture.
-
Spread the mixture out on the baking sheet. Bake for 30 minutes, stirring occasionally. Let cool.
For the strawberry sauce
-
Combine strawberries, sugar, and lemon juice in a medium saucepan over medium heat.
-
Bring the mixture to a simmer. Stir occasionally until the mixture is about half the size and it's syrupy. Put the mixture in the fridge to cool.
For the coconut whipped cream
-
The coconut cream should be refrigerated overnight, but you can also put the cream in the freezer for an hour.
-
Scoop the solid cream into a chilled mixing bowl, discard the liquid.
-
Blend on a medium speed with a whisk attachment. after 30 seconds, add sugar slowly. Continue to blend on medium-high speed until soft peaks begin to form. Store in an airtight container in the fridge.
Parfait construction
-
In a mason jar or other clear jar, scoop 1/6 avocado mixture in each. Layer on the strawberry sauce and oat crumble. Repeat three times and top with coconut whipped cream. serve chilled.
