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Now . . . if you just blend the first three ingredients and stop there, you would have a semi-healthy, gluten-free, dairy-free dessert mousse or dip. But we’re going to take it a couple of steps further to make the most delicious layered dessert parfait! It reminds me of a summer at the beach. It’s cool and delicious and perfect for any warm night.

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Ingredients:

  • 1/2 can of coconut cream (or 1 can of coconut milk chilled overnight so you can scoop out the “cream” and reserve the liquid for other uses)
  • 4 tablespoons crunchy unsweetened almond butter
  • 2 tablespoons maple syrup
  • 4 graham crackers
  • 2 tablespoons butter
  • 1/4 cup chocolate chunks
  • 1 cup fresh whipped cream

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Directions:

  1. In a blender, mix the coconut and almond butter until well blended and add the maple syrup for sweetener. Divide the mixture into 6 Ball jars, or other containers of your choice, and let them chill in the refrigerator at least an hour.
  2. Crumble the graham crackers and combine the crumbs with melted butter. Then toast the crumbs in the oven for 5–10 minutes or until golden. Set aside to cool.
  3. Whip your fresh heavy cream in a bowl till nice and airy.
  4. Once your mousse is chilled, layer the graham cracker crumbles, a tablespoon of chocolate chunks, and a generous scoop of fresh whipped cream for each dessert! You can enjoy it immediately or place a canning lid on top and refrigerate for up to three days! Enjoy.

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