Ingredients
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Mousse Layer:
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cacao powder (or cocoa powder)
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oats (not instant)
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extract
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-fat coconut milk (about 1/2 cup)
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, pitted and softened
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Whipped Cream Topping:
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-fat canned coconut milk (the thick part only)
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extract
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:
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like blueberries, raspberries, or blackberries (optional but recommended!)
Directions
Sub-title: A Rich and Decadent No-Churn Dessert
Description: This Vegan Chocolate Mousse Parfait is inspired by the exotic flavors and ingredients of 58 cuisine. It’s creamy, chocolaty, and topped with whipped coconut cream and fresh berries for a beautiful presentation. Plus, it’s budget-friendly, gluten-free, grain-free, high-fiber, kid-friendly, low-carb, nut-free, oil-free, raw, seasonal, soy-free, spicy, superfoods, vegan, whole food plant-based, zero waste!
Servings: 4
Difficulty: Easy
Ingredients:
For the Chocolate Mousse Layer:
* 1 cup unsweetened cacao powder (or cocoa powder)
* 1/2 cup rolled oats (not instant)
* 1 tsp vanilla extract
* 1/2 can full-fat coconut milk (about 1/2 cup)
* 1 medjool date, pitted and softened
For the Coconut Whipped Cream Topping:
* 1/2 cup full-fat canned coconut milk (the thick part only)
* 1/4 tsp vanilla extract
For Garnish:
* Fresh berries like blueberries, raspberries, or blackberries (optional but recommended!)
Instructions:
1. Prepare the chocolate mousse layer by adding all the ingredients to a blender and blending until smooth and well combined. Set aside.
2. Meanwhile, prepare the coconut whipped cream topping by opening the can of coconut milk and scooping out the solid white portion into a bowl. Add the vanilla extract and mix well.
3. Place the bowl over a pot filled with hot water (a double boiler method). Allow the mixture to sit for about 5 minutes or until it becomes fluffy and light. Do not stir! Remove from heat and set aside.
4. Assemble the parfaits by dividing the chocolate mousse layer evenly among four glasses or jars. You may need to use a small spoon to get every last bit.
5. Top each jar with about 1/4 cup of the coconut whipped cream, making sure it covers the entire surface. Use a spoon or piping bag to create swirls if desired.
6. Garnish each parfait with fresh berries and enjoy immediately. They are best served cold or at room temperature.
Note: The mousse will set as it sits in the fridge, so you can prep everything ahead of time and assemble just before serving.
Steps
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1
Done
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Prepare the chocolate mousse layer by adding all the ingredients to a blender and blending until smooth and well combined. Set aside. |
|
2
Done
|
Meanwhile, prepare the coconut whipped cream topping by opening the can of coconut milk and scooping out the solid white portion into a bowl. Add the vanilla extract and mix well. |
|
3
Done
|
Place the bowl over a pot filled with hot water (a double boiler method). Allow the mixture to sit for about 5 minutes or until it becomes fluffy and light. Do not stir! Remove from heat and set aside. |
|
4
Done
|
Assemble the parfaits by dividing the chocolate mousse layer evenly among four glasses or jars. You may need to use a small spoon to get every last bit. |
|
5
Done
|
Top each jar with about 1/4 cup of the coconut whipped cream, making sure it covers the entire surface. Use a spoon or piping bag to create swirls if desired. |
|
6
Done
|
Garnish each parfait with fresh berries and enjoy immediately. They are best served cold or at room temperature. Note: The mousse will set as it sits in the fridge, so you can prep everything ahead of time and assemble just before serving. |
