Avocadoes create the base for this most indulgent chocolate mousse. Layered up with crushed raspberries and coconut yoghurt it is so deliciously indulgent even though it is dairy free, vegan and gluten free.

Place the avocado flesh in a blender with the cocoa powder, oat milk, maple syrup and vanilla paste and blitz until you have a super smooth, creamy and thick chocolate mixture. Check for sweetness and add a little more maple syrup if it needs sweetening to your taste. Spoon into a bowl and place in the fridge to chill for about 30 minutes.

When ready to serve place the raspberries in a bowl and gently mash with a fork until you have juicy raspberry pulp but don’t over mash you want some texture.

Start layering up the parfaits but dividing the chocolate mixture between four tumbler style glasses. Top each with the raspberries and then spoon over the coconut yoghurt.

Sprinkle over the chocolate and serve immediately.


  • 2 ripe avocadoes, peeled, stone removed
  • 2tbsp cocoa powder
  • 150ml oat milk
  • 60ml maple syrup
  • 1tsp vanilla paste
  • 150g BerryWorld raspberries
  • 350g pot coconut yoghurt
  • 25g dark chocolate, finely grated