Last weekend, my mom's entire side of the family got together to celebrate a birthday. Not just any birthday, but my Memere's 85th birthday. There were tons of us. My Memere, the matriach of my mom's family, had 7 children. Those 7 children had more than 20 grandchildren - and honestly, I don't even know how many great- grandchildren there are, as the number is constantly changing.
It was so nice to see everyone who was able to make it. Unfortunately, due to the size of our family, and how spread out we are across the province not everyone was able to attend. Regardless, there had to have been almost 80 people there!
If you were looking for the family into food segue - here it is. With a group that size, we were bound to have some with food intolerances.
One of the little guys has a hard time with refined sugar. A few of us are completely gluten free. Some are dairy free. Katie is allergic to everything. So my mom turned to me. She asked me to make a dessert that was pretty much okay for everyone in attendance.
I used the following recipe to make a pie, but it was so darn good, the kids and I made it again, but reimagined it into parfait cups!
Chocolate Mousse Parfaits
Ingredients
- Crumble:
- 1 cup Medjool dates, pitted
- 1 cup seeds or nuts
- 1/8 cup shredded coconut
- 1/4 tsp cinnamon
- Chocolate Mousse:
- 2 avocados, peeled and pitted
- 1 can coconut milk
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- Whipped cream:
- 1 can coconut cream - refrigerated 24 hrs.
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 banana sliced
Instructions
- Process dates, seeds/nuts, coconut, and cinnamon in food processor until a sticky meal forms.
- Transfer to another container.
- Process avocados, coconut milk, maple syrup, and cocoa powder in food processor until a smooth pudding forms.
- Transfer to a second container.
- Make coconut whipped cream by draining off the liquid coconut milk and transferring the coconut cream to the bowl. Whip until smooth and creamy. Add maple syrup and vanilla, whip until combined.
- Layer the ingredients in parfait cups! I went crumble, chocolate mousse, banana, whipped cream, and topped the whole thing off with some shaved dairy free chocolate!
Brenda says
This was delicious and easy to make. It was a hit at the holiday party....everyone was amazed that the pudding had an avocado base. I had to guess on avocado size as it didn't indicate large or small. The recipe did not indicate how many this would make. Since I wanted to make 10 smaller parfaits I used 3 medium avocados which provided enough pudding for 12 small parfaits and I doubled the crumble and whipped topping. I panicked when I was making it as I had just bought cans of coconut milk, not coconut cream, until I realized the refrigeration caused the milk to separate and form a solid cream in the can. 1 can made about 1 cup of topping. I used walnuts in the crumble. 5 stars on the recipe!!
Ally says
Hello Brenda, that's awesome to hear. Sorry about the yield information. I will have to remake this bad boy and pay close attention to the yield! As for the avocados, as long as they aren't too-too big, any avocado should work!