This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
Brownies:
1 cup JUSTIN’S® Classic Almond Butter
⅓ cup Grade-A Maple Syrup
1 Egg
2 tablespoons Ghee
1 teaspoon Vanilla
⅓ cup Cocoa Powder
½ teaspoon Pure Baking Soda
Sea Salt
Chocolate Avocado Pudding:
½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Almond Milk
2 ripe Avocados
¼ cup Cocoa Powder
¼ cup Honey or Maple Syrup
2 teaspoons Vanilla
¼ teaspoon Espresso Powder
½ teaspoon Salt
Coconut Whipped Cream:
1 (13 ½ ounces) can Full Fat Coconut Milk, chilled in the fridge overnight
For the Brownies:
1. Preheat the oven to 325°F.
2. To make the brownies, whisk together the JUSTIN’S® Classic Almond Butter, syrup, egg, ghee, and vanilla in a large bowl. Stir in the cocoa powder and baking soda.
3. Pour the batter into a 9-inch baking pan.
4. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.
For the Chocolate Avocado Pudding:
1. Make the pudding by combining all pudding ingredients in a food processor and blending until smooth.
For the Coconut Whipped Cream:
1. For the whipped cream, remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut milk in the can.
2. Beat the cream on medium-high speed for 2 minutes, until light and fluffy and soft peaks form.
3. Assemble the parfaits by layering the chocolate pudding, crumbled brownies, and coconut cream.
