Chocolate Mousse and Oreo Parfaits

Ingredients

• 2 tbsp large avocados (, pitted, flesh scooped out)
• ½ cup maple syrup
• 4 ounces vegan dark chocolate (, or 1/2 cup raw cocoa/cacao powder for raw)
• 3 tbsp coconut oil (, liquid form)
• 1/2 tbsp balsamic ((don't sub any other vinegar here! And I highly encourage you to use a good balsamic here))
• 1/2 tbsp soy sauce (or tamari)
• 1 tbsp small pinch salt
• 10 Oreos ( or other chocolate sandwich cookie, about 8 for layering, 2 for crushing*)

Steps

1. 1

   Make the mousse:

2. 2

   Melt chocolate in a double-boiler, being careful not to overheat or burn.

3. 3

   Scrape into a blender with all other ingredients. Blend until very smooth--a few pulses at the end will help get it all in there. Scrape down mousse as needed to ensure a perfectly smooth texture.

4. 4

   Crush two Oreos by placing in a Ziploc bag and beating gently with a rolling pin--you want crushed Oreos, not Oreo dust! Layer mousse and Oreos in individual serving bowls, the amount of Oreos is up to you! We used about 2 per serving. Top with crushed Oreos.

5. 5

   Refrigerate for two hours.