Chocolate Avocado Mousse Parfaits with Garden Granola Beet Ginger & Coconut Whipped Cream
Looking for a decadent dessert that’s plant-based, gluten-free, and packed with flavor? These Vegan Chocolate Avocado Mousse Parfaits are rich, creamy, and naturally sweetened—layered with Garden Granola® Beetroot Ginger and coconut whipped cream for a colorful twist.
Perfect for dinner parties, brunch tables, or a weeknight treat, these parfaits come together in just a few simple steps. The avocado adds a velvety texture, while the dates and maple syrup bring a natural sweetness that pairs beautifully with the earthy ginger and beet notes in the granola.
Why You’ll Love This Recipe
Vegan & Gluten-Free: Made with whole food ingredients, free of dairy and gluten.
Creamy Meets Crunchy: The rich mousse contrasts beautifully with the crisp Garden Granola Beet Ginger.
Customizable Layers: Add melted chocolate for extra decadence or swirl in peanut butter for a nutty boost.
Tips for Success
Use Ripe Avocados: Soft, ripe avocados create the smoothest texture.
Chill Before Serving: These parfaits are even better after chilling for an hour or more.
Choose the Right Coconut Milk: For a thick coconut whip, go with full-fat, no-guar gum brands and chill overnight.
Make-Ahead Friendly
You can prepare the mousse and coconut cream in advance. Store them separately, then layer just before serving for the best texture.
Recipe: Chocolate Avocado Mousse Parfaits with Garden Granola® & Coconut Whipped Cream
Servings: 4
Time: 30 minutes (plus chill time, optional)
Dietary Info: Vegan, Gluten-Free
Ingredients
For the Mousse:
2 ripe avocados
6 Medjool dates, pitted
¼ cup non-dairy milk
¼ cup maple syrup
2 teaspoons vanilla extract
¼ cup cocoa powder
Pinch of salt
Optional: ⅓ cup semi-sweet chocolate chips (melted)
Optional: ½ cup peanut butter
For Layering:
Coconut whipped cream (see below)
Instructions
Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth (if using).
In a blender, combine avocados, dates, non-dairy milk, maple syrup, vanilla, cocoa powder, salt, and melted chocolate. Blend until smooth.
If using peanut butter, add and blend again until fully incorporated.
Layer mousse, coconut whipped cream, and Garden Granola Beet Ginger in clear glasses. Repeat for 2–3 layers depending on glass size.
Serve immediately or refrigerate until ready to enjoy.
Coconut Whipped Cream
Ingredients
2 (14 oz) cans full-fat coconut milk (chilled overnight)
4 tablespoons coconut sugar
2 teaspoons vanilla extract
Method
Chill a metal mixing bowl and beaters for 20–30 minutes.
Open coconut milk cans and scoop the thick cream into the bowl. Save the water for smoothies.
Beat on medium to high speed until stiff peaks form (about 7 minutes).
Add coconut sugar and vanilla extract. Beat 1 more minute. Taste and adjust sweetness if needed.
Share Your Dessert!
f you try this recipe, tag us @VictoryDanceFoods and show us your parfait style! We love seeing how you layer your Garden Granola® Beet Ginger creations
Looking for More Sweet Treats
These dessert-inspired recipes are perfect when you're craving something a little indulgent—but still full of good stuff. Whether you're planning brunch, packing snacks, or treating yourself after dinner, these dishes all bring flavor, texture, and a touch of fun:
Peanut Butter Stuffed Dates with Granuesli® and Chocolate Drizzle – simple, satisfying, and a little bit fancy.
Sweet Potato Pie Parfait Recipe – cozy layers with sweet potato, granola, and a creamy twist.
Roasted Rhubarb with Greek Yogurt & Garden Granola® Carrot Turmeric – bright and tangy with just the right crunch.
Chocolate Blueberry Granola Clusters Recipe – bite-sized and perfect for gifting (or snacking straight from the tray).
Frozen Cottage Cheese Banana Bark with Beetroot Ginger Garden Granola® – high-protein, freezer-friendly, and delicious.
Matcha Energy Bites – a vibrant, no-bake treat with a subtle earthy sweetness.