What was I doing my whole life, rolling out samosa dough by hand, perfecting the mother sauces, and simmering ramen broth for days on end? Why was I wasting my time baking cakes, smoothing ganache, and whipping a classic buttercream all for just one dish?! Why was I doing that.. when I could have been doing this?
I had pretty low expectations for this chocolate mousse, after a string of ho-hum veganized recipes, like a cheesecake with tofu that tasted like.. tofu, and a chia seed ranch that tasted like almond milky water, with chia seeds. But this? This blew us all out of the water. The chocolate mousse itself, made from avocados, soy sauce, and balsamic vinegar, in addition to uh, chocolate obviously, is seriously delicious on its own, but when I layered it with some conveniently vegan Oreos (well, we used the slightly less unhealthy organic version from the store), I almost cried.
Tears of joy. Tears of glory. Tears of holy-crap-we-need-more-avocados-soy-sauce-and-balsamic vinegar.
When you give this parfait some time in the fridge, the rich chocolate mousse seeps into the cookies, softening them for a perfect texture without being mushy, little clouds of white creme in there, a bit of added sweetness and kitschy throwback to your childhood dirt-cup days. No gummy worms here, y’all, just pure, unadulterated bliss.
These are 100% perfect for Valentine’s Day, and what’s even better? They take maybe, oh, 5 minutes to throw together, and taste like you slaved in the kitchen all day, but only after you spent a year studying to be a pastry chef at Le Cordon Bleu in Paris. Yes, I’m saying this dessert tastes like it took 366 days to prepare, and let’s not even go into how healthy it is, minus the Oreos, of course. You can use any variety of sandwich cookie, and Newman’s Own Organics has some interesting and delicious flavors, like “Hint o’ Mint” or peanut butter. I don’t care what cookie you use; I really don’t. All I care is that you make these immediately.
But be warned, your main squeeze will soon be asking you to “make a cake out of this”. I’m not joking.
And then I realized.. that might just be the best idea he’s ever had. Thanks, hon. I mean.. you’re welcome. Thank you and you’re welcome. I’m going to go eat the last one. Glad you’re still at work so you can’t stop me and my greedy, grubby little hands.
MAKE THESE! ALL CAPS! IT’S THAT IMPORTANT!
Chocolate Mousse and Oreo Parfaits
- 2 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 T coconut oil , liquid form
- 1/2 t balsamic (don't sub any other vinegar here! And I highly encourage you to use a good balsamic here)
- 1/2 t . nama shoyu (raw), tamari (gluten-free), soy sauce (regumalar)
- small pinch salt
- 10 Oreos or other chocolate sandwich cookie , about--8 for layering, 2 for crushing*
Make the mousse:
Melt chocolate in a double-boiler, being careful not to overheat or burn.
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.
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.
Refrigerate for two hours.
Recipe NotesAdapted from Laura Miller, Principal Raw Goddess in my life.
*For a gluten-free version, use gluten-free chocolate sandwich cookies like Gluten-Free Joe Joe's at Trader Joe's, Mi-Del's, or Kinnikinnick Gluten-Free Chocolate Sandwich Cookies. Yum!