Orange-Chocolate Mousse Parfait

• 2 large avocados, or more as needed
• 2/3 cup (53 g) cacao powder
• 3/4 cup (255 g) agave nectar
• 1 1/2 teaspoons grated orange zest
• 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

1. To Make the Mousse:
2. Place all the ingredients in a food processor and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding.
3. Add more avocado if too thin, Scrape down the sides of the container with a spatula as needed.
4. Vanilla Cream:
5. Place the cashews, coconut oil, water, agave nectar, and vanilla into a high-power blender and process until very smooth.
6. Chill the mousse and cream for 2 hours or until firm, then layer into parfait glasses using a pastry bag or a spoon.
7. Stored separately, the mousse will keep for 3 days in the refrigerator and the cream will keep for 1 week.

avocados, cacao powder, nectar, orange zest, cashews, coconut oil, water, nectar, vanilla

Taken from www.cookstr.com/recipes/orange-chocolate-mousse-parfait (may not work)