Raw Chocolate Brownie Parfait
As naughty as this looks, it’s actually packed with great ingredients and makes a delicious and satisfying start to the day. Make ahead and store in mason jars in the fridge.
Cashew Cream:
- 1 cup of organic raw cashews
- 1/2 cup water
- 1 organic medjool date
- 1/4 teaspoon of vanilla powder or extract
Chocolate Mousse:
- 2-3 organic avocados (depending on size)
- 3-4 organic bananas (depending on size)
- 2 tablespoons of organic raw cacao powder
- 2 organic medjool dates
- 1 teaspoon of vanilla powder or extract
Chocolate Brownie:
- 1 cup of organic walnuts (or 1/2 cup pecans, 1/4 cup cashews, 1/4 cup almonds)
- 6 organic medjool dates
- 2 tablespoons of organic raw cacao powder
- 2 teaspoons of mesquite powder (optional)
- 1/2 teaspoon of vanilla powder or extract
To Assemble:
- 1-2 organic bananas, sliced
- Organic cacao nibs
- chopped nuts, preferably pecans
1. In a blender, process Cashew Cream ingredients on the fastest speed until completely smooth. Add a little extra water if required. Place in fridge while you prepare the other layers. Don't bother washing out the blender, the cashew cream dregs will add creaminess to the mousse, plus that's just extra work.
2. In the blender, process Chocolate Mousse ingredients on the fastest speed until completely smooth. Check sweetness and adjust to taste if required. Place in fridge while you prepare the brownie mixture.
3. In a food processor, process brownie ingredients until the mixture forms sticky crumbs.
4. In a mason jar, glass or glass bowl place:
- a layer of mousse
- a layer of banana slices
- a layer of cashew cream
- another layer of mousse
- sprinkle with cacao nibs and chopped nuts.