The Pioneer Woman Tasty Kitchen
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Brownie Coconut Raspberry Mousse Parfaits

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Prep:

Cook:

Level: Easy

System:

2

Description

Super easy and loaded with brownie chunks, you’ll have a hard time guessing these are butter- and gluten-free!

Ingredients

  • FOR SERVING:
  • 1 ounce, weight Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 3 Tablespoons Sweetened Coconut Flakes
  • FOR THE MOUSSE:
  • ½ cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1  Large Avocado, Peeled And Pitted, Then Mashed
  • ½ cups Fresh Raspberries
  • ¼ cups Plus 1 Tablespoon Sugar
  • ½ teaspoons Vanilla Extract
  • ¼ cups Unsweetened Vanilla Almond Milk
  • FOR THE LAYERS:
  • 1-⅓ cup Fresh Raspberries
  • 1-½ cup Leftover Brownie Chunks
  • ¼ cups Sweetened Coconut Flakes

Preparation

1. Prepare your serving glasses:
2. Put the baking chips in a bowl and melt them in the microwave for 20 second intervals, stirring between each interval, and continuing with additional 20 second intervals until melted.
3. Pour the melted chocolate on a small plate and pour the sweetened coconut flakes on a separate small plate.
4. Dip 2 large parfait glasses, rim side down, in the chocolate and then dip them in the coconut. Let the glasses chill in the refrigerator until hardened and ready to assemble.
5. To make the mousse:
6. Melt the baking chips using the same method as step 2.
7. Pour the melted chocolate, avocado, raspberries, sugar, vanilla extract and vanilla almond milk into a food processor. Process until completely smooth and well combined.
8. To layer:
9. Take the chilled glasses out of the fridge and spoon ¼ of the mousse into each glass.
10. Top each layer of mousse with ⅔ cups of fresh raspberries.
11. Follow the raspberries with ½ cup of brownie chunks per glass.
12. Sprinkle 2 tablespoons of coconut over the brownie chunks per glass.
13. Finish by dividing the remaining mousse into the glasses. Then add the remaining brownie chunks.
14. Serve right away, or refrigerate until ready to serve.

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