Ingredients
- Crust (optional):
- 4 chocolate cookies
- 1/2 tablespoon coconut oil, melted
- or date and nut crust would work well too
- Filling:
- 2 large avocados, peeled and pitted
- 2 teaspoons pure peppermint extract
- 3 tablespoons pure maple syrup, raw honey, or 3 large pitted dates
- 1/4 cup mint leaves
- handful spinach leaves, optional
- 1/2-3/4 cup almond milk
- Chocolate Ganache:
- 3 squares chocolate
- 2 tablespoons almond milk
Instructions
- For the crust, mash cookies in a bag with a rolling pin into crumbs.
- Mix in coconut until crumbs are coated.
- Divide the mixture in half into 2-4 small jars and press lightly into the bottom.
- For the filling add all of the ingredients to a blender and blend until smooth, starting with 1/2 cup of milk and adding more if needed.
- Divide the mousse evenly into the 2-4 jars and set in fridge.
- For the topping melt the chocolate squares with the almond milk in a bowl over boiling water.
- Drizzle the chocolate on top of each parfait.
- Set up in the fridge for 4 hours.
Notes
*choose organic ingredients when possible.
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