Celiac/Gluten FreeFebruary-March 2013

Gluten-Free Grasshopper Parfaits

SERVES 6

Chocolate-Grasshopper Parfaits

Cool and creamy, this is the classic pairing of chocolate and mint. These parfaits are as pretty as they are tasty. Not suitable for freezing.

Chocolate Mousse
1 (12-ounce) can full-fat coconut milk
1 large ripe avocado, peeled and cut in chunks
¼ cup unsweetened cocoa powder
6 tablespoons coconut sugar
-Pinch fine sea salt
1 teaspoon pure vanilla extract
40-50 drops plain or vanilla-flavor stevia liquid, to taste
1 teaspoon xanthan gum

Mint Mousse

1 (12-ounce) can full-fat coconut milk
1 large ripe avocado, peeled and cut in chunks
30-40 fresh mint leaves, to taste
-Pinch fine sea salt
¾ teaspoon pure peppermint extract
20-30 drops plain or vanilla-flavor liquid stevia, to taste
1 teaspoon pure vanilla extract
½ teaspoon xanthan gum

1. To make Chocolate Mousse, place coconut milk, avocado, cocoa powder, coconut sugar, salt, vanilla and stevia in the bowl of a blender and process until mixture is perfectly smooth and silky. Sprinkle xanthan gum over mixture and blend to incorporate. Remove to a bowl and refrigerator while you prepare Mint Mousse.

2. Wash and dry the blender.

3. To make Mint Mousse, place coconut milk, avocado, mint leaves, salt, peppermint extract, stevia and vanilla in the bowl of a blender and process until mixture is perfectly smooth and silky. Sprinkle xanthan gum over mixture and blend to incorporate. Use immediately to assemble parfaits.

4. Beginning with mint mousse, alternate layers of mint and chocolate mousse, ending with a layer of chocolate. Be sure to cover mint mousse completely to seal out any air (see TIP).

5. Garnish with cacao nibs or shaved bittersweet chocolate and dairy-free whipped topping, if desired.

Each serving contains 298 calories, 24g total fat, 14g saturated fat, 0g trans fat, 0mg cholesterol, 61mg sodium, 20g carbohydrate, 6g fiber, 3g protein.

TIP Fresh avocado oxidizes quickly. To avoid discoloration, prepare the chocolate portion of the mousse first. When mint mousse is ready, cover it quickly with the chocolate layer to seal out any air, thereby preserving its lovely lime hue.

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