No-Bake Brownie:

1. 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.
2. 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.
3. When you’re ready to use the brownies, remove from the pan and cut into bite-sized chunks.

Chocolate Avocado Pudding:

1. Rinse out your processor and add avocados, 1/3 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.

Whipped Coconut Cream:

1. The cream cheese is optional, but if you have decided to use it, place it into a mixing bowl and beat until creamy.
2. 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.

Chocolate Sauce:

1. 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.

Putting the parfaits together:

1. 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