These vegan berry brownie parfaits are full of healthy ingredients and both vegan and paleo friendly! This is a guilt-free dessert you can enjoy anytime!
My hubby has been out of town for the last few days and aside from missing him terribly, I’ve been busy trying to keep everything running without a hitch—teaching, cleaning, cooking, working, photographing, parenting…there’s a lot to do when you’re a stay at home-working-homeschool mom!
Truthfully, I usually get more done when my hubby’s away, because instead of vegging on the couch watching our shows each evening, I resort to doing the things I
hate would normally put off, like laundry and housework, eagerly awaiting his homecoming.
Even after 18 years of marriage, I still miss him when he’s away. ❤️
I made us a special treat on our last night before dad’s return. I mean, I do want to be known as the fun parent every once in a while too…dad shouldn’t get all the credit!
The nice thing about this dessert is that it’s made with wholesome ingredients, like avocado, walnuts, dates, and berries. My kids get a special treat and I can feel good about the fact that there’s no additives or artificial sweeteners. It’s truly a win-win situation.
Yep, I’d say it was definitely win for us all.
- brownie bits
- chocolate avocado pudding
- coconut whipped cream
- chocolate sauce, optional
- fresh berries
- sprigs of mint for garnish, optional
- 2 small just ripe avocados, peeled and pitted
- ⅓ – ½ cup maple syrup or other sweetener of choice, start with less and add more to taste
- 3–4 tablespoons dark cocoa or cacao powder
- 2 tablespoons coconut oil
- ½ teaspoon vanilla extract
- pinch of salt
- 1–2 cans full-fat coconut milk or coconut cream (not cream of coconut) refrigerated overnight
- 8 oz vegan cream cheese, optional
- 1–3 tablespoons honey, maple syrup, or powdered sugar, more or less to taste
- ¼ cup maple syrup
- 3 tablespoons cocoa or cacao powder
- ½ teaspoon vanilla extract
- 1–2 teaspoons water, if needed to thin
- Place walnuts and dates into a food processor and pulse until mixture is crumbly. Add cocoa powder and pinch of salt and continue to process until mixture is thoroughly combined and begins to hold together when pressed.
- Pour mixture into a small pan (I used a bread pan) lined with parchment paper, and press evenly into the pan. Cover and refrigerate while you're making the other parts of the recipe.
- When you're ready to use the brownies, remove from the pan and cut into bite-sized chunks.
- Rinse out your processor and add avocados, ⅓ cup maple syrup, 3 tablespoons cocoa powder, coconut oil, vanilla, and a pinch of salt. Blend until creamy and smooth. Taste and add extra sweetener or cocoa powder to suit your taste. Cover and refrigerate until ready to use.
- The cream cheese is optional, but if you have decided to use it, place it into a mixing bowl and beat until creamy.
- Open cold cans of coconut milk and discard any liquid. Place the firm coconut cream into the mixing bowl with the cream cheese and beat together with the mixer until well blended. Add sweetener and continue to beat until fluffy. Cover and refrigerate until ready to use.
- Whisk maple syrup and cocoa together in a medium bowl. Mix in vanilla. If mixture is too thick, stir in a splash of water to thin. If too thin, blend in a bit more cocoa powder until it reaches desired consistency.
- Place a handful of brownie bites into each glass. Top with a dollop of pudding, then fresh berries and a spoonful of coconut cream. Repeat the process one more time and finish with chocolate sauce and fresh berries. Makes 3-4 servings
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