Healthy Brownie Chocolate Raspberry Mousse Parfaits (Butter/Gluten Free)

Layered chocolate-avocado mousse with raspberries and gluten-free brownie pieces for an indulgent yet healthier parfait.

Prep Time20

Total Time20

Servings: 8 servings

0.5 oz Ghirardelli 60% cacao bittersweet chocolate baking chips for rim (optional)
3 tbsp sweetened coconut flakes for rim
0.5 cup Ghirardelli 60% cacao bittersweet chocolate baking chips for mousse
1 cup avocado mashed
0.5 cup fresh raspberries for mousse
5 tbsp sugar
0.5 tsp vanilla extract
0.25 cup unsweetened vanilla almond milk
1 1/3 cup fresh raspberries for layers
1 1/2 cup store-bought gluten-free brownies torn into chunks, for layers
0.25 cup sweetened coconut flakes for layers

Melt 1/2 ounce chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between intervals until smooth.
Pour the melted chocolate onto a small plate and spread the 3 tablespoons of sweetened coconut flakes on another plate.
Dip the rim of each parfait glass into the melted chocolate, then into the coconut flakes to coat; refrigerate the glasses until the chocolate sets.
Melt 1/2 cup chocolate chips the same way in the microwave, stirring until fully melted and smooth.
In a food processor or blender, combine the melted chocolate, mashed avocado, 1/2 cup raspberries, 5 tablespoons sugar, 1/2 teaspoon vanilla, and 1/4 cup almond milk; process until completely smooth and well combined to make the mousse.
Spoon about 1/4 of the mousse into each chilled glass as the first layer.
Top the mousse in each glass with approximately 2/3 cup fresh raspberries.
Add about 1/2 cup torn brownie chunks per glass over the raspberries.
Sprinkle 2 tablespoons sweetened coconut flakes over the brownie layer in each glass.
Divide the remaining mousse among the glasses, then finish with the remaining brownie chunks on top.