These Healthy Brownie Parfaits are made with chocolate raspberry mousse, fresh raspberries and coconut flakes. A quick and easy, gluten free dessert!
For Rimming (optional)
To rim: Melt 1/2 oz baking chips in your microwave for 20 second intervals, stirring between each interval, until melted.
Pour the melted chocolate on a small plate and pour 3 Tbsp sweetened coconut flakes on a separate small plate.
Dip 2 large parfait glasses, rim side down, in the chocolate and then followed by the coconut. Let chill in the refrigerator until hardened and ready to assemble.
Melt the 1/2 cup baking chips using the same method as the rimming.
Pour the melted chocolate, avocado, 1/2 cup raspberries, sugar, vanilla extract and vanilla almond milk into a small food processor. Process until completely smooth and well combined.
Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
Top each layer of mousse with 2/3 cups of fresh raspberries.
Follow the raspberries with 1/2 cup of brownie chunks per glass.
Sprinkle 2 Tbsp of coconut over the brownie chunks per glass.
Finish by dividing the remaining mousse and, finally, the remaining brownie chunks.