1 cup Justin's Classic Almond Butter

1/3 cup grade-A maple syrup

1 egg

2 tbsp ghee

1 tsp vanilla

1/3 cup cocoa powder

1/2 tsp pure baking soda

sea salt

Chocolate Avocado Pudding:

1/2 cup Justin’s Chocolate Hazelnut and Almond Butter

1/2 cup almond milk

2 ripe avocados

1/4 cup cocoa powder

1/4 cup honey or maple syrup

2 teaspoons vanilla

1/4 teaspoon espresso powder

1/2 teaspoon salt

Coconut Whipped Cream:

1 (13.5-ounce) can full fat coconut milk, chilled in the fridge overnight


Cooking Instructions

Preheat the oven to 325º F.

To make the brownies, whisk together the almond butter, syrup, egg, ghee, and vanilla in a large bowl. Stir in the cocoa powder and baking soda.

Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.

Make the pudding by combining all pudding ingredients in a food processor and blending until smooth.

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. 

Beat the cream on medium-high speed for 2 minutes, until light and fluffy and soft peaks form. 

Assemble the parfaits by layering the chocolate pudding, crumbled brownies, and coconut cream.