- 2 large avocados, or more as needed
- 2/3 cup (53 g) cacao powder
- ¾ cup (255 g) agave nectar
- 1½ teaspoons grated orange zest
- 1½ cups (180 g) cashews, soaked 2 hours
- 1/3 cup (80 ml) coconut oil, warmed to liquid
- 1/3 cup (80 ml) water
- 1/3 cup (115 g) agave nectar
- 1 teaspoon vanilla extract
- To Make the Mousse:
- Place all the ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin, Scrape down the sides of the container with a spatula as needed.
- Vanilla Cream:
- Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth.
- Chill the mousse and cream for 2 hours or until firm, then layer into parfait glasses using a pastry bag or a spoon.
- Stored separately, the mousse will keep for 3 days in the refrigerator and the cream will keep for 1 week.