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Chocolate Raspberry Parfait Puds
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Serves: 4
Avocadoes create the base
for this most indulgent chocolate mousse. Layered up with crushed raspberries and
coconut yoghurt it is so deliciously indulgent even though it is dairy free,
vegan and gluten free.
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Ingredients
- 2 Ripe Avocadoes, peeled, stone removed
- 2 tablespoons Cocoa Powder
- 150ml Oat Milk
- 60ml Maple Syrup
- 1 teaspoon Vanilla Paste
- 150g BerryWorld Raspberries
- 350g Coconut Yoghurt
- 25g 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.
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Alpro Plain With Coconut Yoghurt Alternative 500g
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Dr. Oetker Madagascan Vanilla Bean Paste 100g
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