Ingredients
- 2 ripe avocadoes, peeled, stone removed
- 2 tablespoons of cocoa powder
- 150 ml of oat milk
- 60 ml of maple syrup
- 1 tsp of vanilla paste
- 150 g of berryworld raspberries
- 350 g of coconut yoghurt
- 25 g of dark chocolate, finely grated
Method
Step 1
Place the avocado flesh in a blender with the cocoa powder, oat milk, maple syrup and vanilla paste and blitz until you have a super smooth, creamy and thick chocolate mixture. Check for sweetness and add a little more maple syrup if it needs sweetening to your taste. Spoon into a bowl and place in the fridge to chill for about 30 minutes.Step 2
When ready to serve place the raspberries in a bowl and gently mash with a fork until you have juicy raspberry pulp but don’t over mash you want some texture.Step 3
Start layering up the parfaits but dividing the chocolate mixture between four tumbler style glasses. Top each with the raspberries and then spoon over the coconut yoghurt.Step 4
Sprinkle over the chocolate and serve immediately.