Make the rich mousse ahead of time and refrigerate, then assemble the parfaits just before serving.
2 large Hass avocados, cubed (about 2 cups)
1 cup plus 2 tablespoons maple syrup
2 to 4 tablespoons organic evaporated cane juice or organic sugar (optional)
2 tablespoons coconut oil
1 to 2 teaspoons vanilla extract
1 teaspoon balsamic vinegar
1 teaspoon low-sodium soy sauce
1 cup cocoa powder
1 pint raspberries
1 handful fresh mint leaves, chopped
Shaved dark chocolate (optional)
1. Place first seven ingredients in a food processor and pulse until smooth. Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. (At this point you can refrigerate mousse in a tightly sealed container for up to a week or freeze for up to a month.)
2. When ready to serve, evenly distribute half the raspberries among four wine goblets or martini glasses. Add 1 dollop mousse to each, followed by 1 sprinkle mint, remaining raspberries, and another dollop mousse. (If you have more mousse than you need to serve four, extra can be refrigerated or frozen.) Top with more mint and shaved chocolate, if desired, and serve.
Nutrition score per serving (1 cup mousse, 1/2 cup raspberries): 205 calories, 11g fat (2g saturated), 32g carbs, 4g protein, 10g fiber, 50mg calcium, 2mg iron, 31mg sodium