About the Author
Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach, and personal chef for clients around the country. Learn more at www.rawjudita.com.
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Orange-Chocolate Mousse Parfait
Don’t tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert.
Soak time: 2 hours
Prep time: 30 minutes
Chill time: 2 hours
2 large avocados
2/3 cup (53 g) cacao powder
3/4 cup (255 g) agave nectar
1 1/2 teaspoons grated orange zest
Place all 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.
1 1/2 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
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 bowls using a pastry bag or a spoon.
Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week.
Yield: Makes 8 servings.