A super simple, no-bake dessert parfait featuring a lime-avocado mousse, combined with a naturally sweetened almond flour-date crumble that makes for a deliciously zingy deconstructed Key Lime Pie Parfait.
Prepare the crust: combine almond flour, dates and salt in a food processor. Blend until it forms a crumbly, but sticky mixture. Transfer to a small bowl and set aside.
Prepare filling: Add avocado to a food processor and pulse until it starts to form a puree. Add coconut cream, lime juice, zest and maple syrup. Blend until smooth.
Serve: In a small glass or jar, layer the lime-avocado mousse and crumble. Top with more crumble and garnish with whipped cream or coconut cream, lime zest and chopped pistachios.
PREP AHEAD: This key lime mousse can be prepared in advance. Simple store the mousse and crumble separately in the fridge.LEFTOVERS/STORAGE: Store the mousse and crumble separately in airtight containers in the fridge for up to 5 days. NUTRITION NOTES: This key lime parfait is vegan and gluten-free. It’s also a good source of fiber, vitamin and folate. Nutrition facts don't include garnishes.Make sure you use a ripe avocado, even a food processor can’t properly blend up a rock hard avocado. You want your avocado gives to gentle pressure, but not mushy either. If your avocado is hard, leave it out on the counter near bananas or apples and it should ripen faster.Coconut cream - Look for full-fat coconut milk, ideally made with just coconut and water. Some recommend storing the can of coconut milk in the fridge overnight to make sure you get the solid cream, but I’ve found the cream stays pretty solid even in my pantry. Coconut milk separates - the solid cream sits on top and the liquid is below. For this mousse, we just want the solid cream on top.