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  6. Aquafaba Granola (Oil-Free!)
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  58. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
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  13. Pulled BBQ Jackfruit Sandwiches
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  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
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  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
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  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
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  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
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  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
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  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  81. Smoky BBQ Black Bean Burger
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  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  87. Things I’m Loving Lately: March 12, 2018
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  89. Baked Quinoa Black Bean Falafel
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  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
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  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
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  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
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  119. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  120. Update + Coconut and Berries in 2016
  121. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  122. A Vegan Dinner Party with La Belle Assiette
  123. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  124. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
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  135. Vegan 4th of July!
  136. BBQ Pulled Jackfruit
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Hey y’all! It’s February. You’ve officially made it through the first month of 2017 and Valentine’s Day is right around the corner. Perfect timing for a sweet vegan treat.

These parfaits take the classic combination of chocolate, strawberries and whipped cream to the next level by making use of some surprising (and delicious!) ingredients–avocado and coconut cream. Added bonus, you don’t even need to turn on your oven and I’ve got you covered with tips to keep your kitchen mess to a minimum.

Let’s begin with the coconut whipped cream. The internet loves this recipe and for good reason. It’s simple to make and downright tasty. Based on my research and experimentation, there are three factors to consider to ensure coconut whip success: brand, chill time and sweetener.

First, brand. The brand is important because in order for your whip to be thick and fluffy, you need the liquid to separate from the cream in the can. Apparently, not all brands do this. I’ve had good luck with Thai Kitchen and other bloggers have recommended Trader Joe’s and Native Forest.

This time though, I decided to risk it and bought the Harris Teeter store brand. I felt pretty confident in this choice because my experience has been that even without refrigeration, the cream and the water are already separated upon opening. Luckily, this held true and I give Harris Teeter full fat coconut milk an A++ rating for use in this recipe.

That brings us to the second consideration: chill time. When appropriately chilled, you’ll simply open the can upside down and pour out the liquid. Just the almost solid coconut cream called for by the recipe will be left in the can and you can save the coconut water for another recipe. The internet seems to agree that you should chill the coconut milk in the fridge overnight, so that is my “official” recommendation.

If you’re a super responsible think-ahead kind of person, you might even always keep a can of coconut milk in the fridge so that you can whip up some coconut cream at a moment’s notice. However, if your planning-ahead plans fall through (mine usually do), I recommend purchasing a brand that you are familiar with that is usually already separated or close to separated when you open it at room temp. In that case, I “unofficially” recommend a minimum of 4 hours chill time.

Finally, sweetener. Recommended sweeteners include powdered sugar, granulated sugar, agave and maple syrup. In the past I’ve used powdered sugar with great success, but I am so glad that I gave maple syrup a try. This was the most delicious coconut whip I’ve ever made. I opted for light maple syrup and it was delish.

After you make the coconut whip, cover it and allow it to chill in the fridge while you make the mousse. Chocolate avocado mousse is an amazing concoction that I first discovered a few years ago on 40 Aprons. Over time, I’ve adjusted to make it extra chocolaty and accommodate the ingredients that I am more likely to have on hand or purchasable within walking distance.

For best results, I recommend an avocado that is ripe, but just slightly more firm than typically desired. Since the avocado flavor gets stronger the riper the avocado becomes, I find that a slightly less ripe (but still ripe – not hard!) avocado tastes best in this recipe. Make sure it’s soft enough that you will be able to blend it and you should be all good.

Speaking of blending. I don’t know about you, but I hate doing dishes and I hate cleaning out my blender. So, here is my tip for a mess-free kitchen and less dish washing: use an immersion blender!

The reason the immersion blender is so great for this recipe is that you can use it to make both the avocado mousse and the coconut whipped cream. I was able to prep this dessert using only 3 dishes and only had to clean the one tool. If you don’t have an immersion blender, don’t fret. You can use a regular blender for the mousse and a mixer for the coconut whip. You’ll have a bit more cleaning up to do, but the end result will be worth it.

Once your mousse is made, you’ll want to prep your strawberries and begin making your parfaits right away. You can refrigerate it and do it later, but after refrigerating, the mousse will be much thicker and more difficult to spread evenly.

Don’t be deceived by the fact that this is a vegan recipe, it’s quite the decadent dessert and you’ll want to keep your portions on the smaller size. If you’re pressed for time (or patience), you can skip the layering, scoop the mousse into a dish, and top with a generous portion of coconut whip and fresh berries. Chill in the fridge for an hour or so and then it’s time to enjoy.

5.0 from 1 reviews Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream Print Prep time Cook time Total time Combine chocolate, avocado, coconut & strawberries to create this fancy-looking, but easy to make dessert. Recipe type: Dessert Serves: 6-8 servings Ingredients Coconut Whipped Cream

  • 1 can full fat coconut milk (chilled)
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract

Avocado Mousse

  • ½ cup semi-sweet vegan chocolate chips
  • ½ cup unsweetened cocoa powder (more or less to taste)
  • ½ cup maple syrup (more or less to taste)
  • 2 large avocados
  • 3 tbsp. coconut oil
  • ½ tsp. tamari or soy sauce
  • ½ tsp. balsamic vinegar

Fresh Strawberries, thinly sliced Instructions Preparation: Chill the canned coconut milk in the fridge ideally overnight, but for at least 4 hours. Make the Coconut Whipped Cream

  1. Place your mixing bowl and mixer/immersion blender in the freezer for 5 minutes before you're ready to whip the cream.
  2. Flip the can of chilled coconut milk upside down and open.
  3. Pour out the liquid so that just the hardened coconut cream remains.
  4. Scoop into your mixing bowl and blend for approximately 30 seconds.
  5. Add in the maple syrup and vanilla extract. Mix until smooth.
  6. Chill in refrigerator until ready to use.

Make the Avocado Mousse

  1. Melt the chocolate chips.
  2. Combine half of the cocoa powder and maple syrup with the melted chocolate chips and remaining ingredients. Blend until smooth. Taste and then continue to add cocoa powder and sweetener until desired flavor is achieved.

Assemble the Parfaits

  1. Start with a layer of coconut cream, add a layer of mousse, and then a layer of strawberries.
  2. Repeat until serving dish is full.
  3. Chill for 1+ hours.

Notes This is a surprisingly rich dessert. I recommend using serving dishes that are on the smaller side. Champagne flutes always look nice!
You can adjust the amount of cocoa powder and sweetener depending on your tastes and the size of the avocados you use.
Make the parfaits right after you make the mousse so that it is at room temp and your layers will be even.
The avocado mousse and the coconut whip store pretty well in the fridge. However, I recommend serving the parfaits no more than 4 hours after making them because the strawberries won't keep very well once they're in the parfait.
For more information on coconut whipped cream check out Oh She Glows and Minimalist Baker. 3.3.3077
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