Servings: 4 Servings
Avocado Chocolate Mousse Parfaits with Graham Cracker Crust
Because the honey grahams are already sweet, I used less maple syrup (6 tablespoons). If you want a mousse that is sweeter, add another tablespoon of maple syrup, but I wouldn't add any more than that.
Ingredients
- 2 ripe medium avocados, about 410g
- 1/2 cup (50g) unsweetened cocoa powder
- 6 to 7 tablespoons maple syrup
- 1/4 cup (60ml) low-fat milk
- 2 teaspoons pure vanilla extract
- 1 cup Pamela’s Mini Honey Grahams, about a small handful
- 6 to 7 medium strawberries, hulled and sliced
Instructions
- Cut open avocados in half and remove the pit. Scoop the flesh out of the avocado and add to a food processor. Add the cocoa powder, maple syrup, milk and vanilla extract. I used 6 tablespoons of maple syrup, but you can add another tablespoon if you want a sweeter mousse. Blend until smooth.
- Scoop mousse into a container and refrigerate for 30 minutes to an hour. The refrigeration helps thicken the mousse.
- Add mini grahams into a sandwich bag and seal it. Crush the graham crackers by using a rolling pin or a glass.
- Assemble the parfaits by adding 2 tablespoons of graham cracker crumbs into a cup. Alternate with layers of chocolate mousse, sliced strawberries and graham cracker crumbs to build the parfait.
- Serve immediately. Refrigerate leftovers for up to 2 days.
Notes
NUTRITION INFORMATION: Serves 4. Amount per serving: Calories: 327, Total Fat 18g, Saturated Fat: 3.3g, Sodium: 68mg, Cholesterol: 1mg, Total Carbohydrate: 46g, Dietary Fiber: 12g, Sugar: 24g, Protein 6g
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