Hormone Balancing Nut Cream Chocolate Mousse Parfait

Hormone Balancing Nut Cream Chocolate Mousse Parfait
A sweet and salty cup with layers of heavenly almond butter whipped cream and dark chocolate avocado mousse. Also layers of nuts, quinoa, crystallized ginger, and more.
And it’s a hormone-balancing parfait. It’s that awesome? A delicious cup that is healthy and helps to balance hormones.
Did you know that chocolate helps to balance hormones? Yes, it does! And so does avocado, spinach, chia seeds, almonds, maca powder, and quinoa – all ingredients in this parfait.

Keeping Hormones Balanced

Keeping your hormones balanced it important for everything from improved moods and energy to weight-loss, better skin and fertility, and even longer life. It’s easy to throw them off these days. Trouble-makers include sugar, birth control, stress and lack of sleep. Even the absorption of BPA from the use of plastic.
You can read more detail about how eating these seven ingredients help balance hormones in my article here.
You can certainly eat those ingredients individually through out the day. However sometimes it’s convenient to have one simple recipe can cover that all at one time.
And that’s what this parfait does.

Easy Healthy Recipe

It’s easy to make, easy to eat, and even makes an elegant breakfast, snack or dessert.
It’s rich in taste and flavor. I do recommend you taste-test the sweetness of the mousse, adding more maple syrup if need be. The nut butter whipped cream is made with coconut cream yet it doesn’t taste coconut-y – I love coconut but you don’t want every recipe tasting like coconut and this one works well.
Finally, one additional special perk in this recipe is the addition of crystallized ginger flakes.
Ginger itself is a wonderful detoxer, so it’s good for you! Now, crystallized ginger is a bit sugary, so it’s not that healthy, but it sure is fun. And you can add it here, or leave it off. But the recipe is below for your use for holiday cupcakes and other recipes.
I hope you enjoy these recipes!.

5 from 1 vote

Print

Hormone Balancing Nut Cream Chocolate Mousse Parfait

Makes 2 parfaits (2 cups total)

Author Dee Dine

Ingredients

Chocolate Ganache Mousse

• 2 medium avocados
• 1/4 cup baby spinach leaves
• 1 (3.5oz) dark chocolate bar (I also love quality chocolate by HU, Valrhona, Pascha, and Eating Evolved)
• 1/4 cup nut milk
• 1 tsp maca powder
• 2-3 tbsp maple syrup
• pinch of salt

Nut Butter Whipped Cream

• 1 cup coconut cream (the solid portion of a can of full fat coconut milk)
• 2 tbsp maple syrup
• 6 tbsp unsweetened almond butter (such as 365 Whole Food brand, or Barney Butter) (Or use sunflower butter to make it nut-free)

Crystallized Ginger

• 2-3 knobs of ginger peeled and sliced
• 3/4 cups of water
• 1/4 cup coconut palm sugar

Toppings

• 3 tbsp popped quinoa
• 2 tbsp chia seeds

Useful Equipment

• 1 Blendtec Twister Jar
• 1 Mini Food Processor
• 1 Weck Parfait Jars

Instructions

Make Nut Butter Cream

1. Use a hand mixer to whip up the hard portion of the coconut milk can, and save the liquid portion for smoothies. Whip in other ingredients.

2. Pour the blended mixture into 2-3 parfait jars

3. And put jars in refrigerator while you make the chocolate avocado mousse.

Make Chocolate Avocado Mousse

1. Break up chocolate bar, and melt in microwave at 45 seconds, and stir until all bits are melted. (Or melt in a pyrex measuring cup that sits in a boiling water bath)

2. Put that and other mousse ingredients in a blender (I used a small blendtec jar), or in a mini food processor), and blend until creamy.

3. Pour this layer onto the butter cream layer in the parfait cups.
4. Dollop on some nut butter, or sunflower butter if you are making it nut-free.
5. Make the crystallized ginger (below), then top the parfaits with yogurt or more whipped cream.
   

How to make Crystallized Ginger:

1. Make crystallized ginger by peeling the ginger, and slicing into long strips using a mandolin . Boil 3-4 cups of water and drop in the ginger slices, simmer for 30 minutes. Drain the water, and pour in the sugar, keeping the heat low, stir the ginger strips in the sugar until coated well. Lay the strips on a parchment overnight. Store in a dry, airtight container - I'm not sure how long they would last since they have sugar on them. But if you refrigerate them, they become soggy. Some say they dry them in an oven that has been preheated to 350F, turned off, and with door open. I haven't tried that; not sure if sugar will "cook".
   

2. Sprinkle parfaits with popped quinoa, cacao nibs, nuts, crystallized ginger and any other toppings you like.. Serve parfaits immediately.

Are you on Pinterest? You might want to share my pin of this recipe below!