The avocado mousse couldn’t be simpler: simply blend avocado and frozen berries, then sweeten to your liking. I’ve made this avocado mousse with all kinds of berries, but I like raspberry the best for its flavor and intense color.

Creamy Cashew Chia Pudding + Raspberry Mousse Parfait

• Serves 6
• Active time: 20 minutes
• Total time:  6 1/2 hours or overnight 
• Special equipment: High powered blender and/or food processor

Ingredients:  

Pudding

• 1 ¼ cups raw cashews, soaked overnight unless using a Vitamix
• 3 ½ cups water
• 6 pitted Medjool dates (or 8 pitted Deglet)
• 1 tablespoon coconut oil
• ¾ teaspoon fine sea salt
• ½ teaspoon vanilla extract
• ½ cup chia seeds

Mousse

• 1 ripe avocado
• 7 ounces / 1 ½ cups  frozen raspberries 
• 1 tablespoon maple syrup, plus more to taste 

Garnishes / Layers

• 1 cup fresh fruit, like berries or chopped mango
• ½ cup toasted coconut flakes 

Directions:

1. Blend cashews, water, dates, coconut oil, sea salt, cinnamon, and vanilla extract until completely smooth, about 2 minutes. Transfer cashew milk to a large bowl and whisk in chia seeds until smooth. 

2. Cover with plastic and place in the refrigerator at least 6 hours or overnight. 

3. In a food processor or blend, puree avocado with raspberries and maple syrup. Taste for sweetness and add more maple syrup if desired. It should be a bit tart, since you’re layering it with the sweet pudding. 

4. Re-whisk chia pudding until smooth. To assemble the parfaits, fill a jar or cup about ⅓ full with chia pudding, then spoon about ¼ cup raspberry mousse on top. Add 2-3 tablespoons fresh fruit, then repeat until the cup is full. Garnish with fresh fruit and toasted coconut flakes. Repeat with remaining cups (you should have enough to make 2-3, depending on the size of the cups). Enjoy!