Indulgent and decadent, these chocolate pudding parfaits are sure to be your next favorite dessert. Layers of chocolate pudding, raspberry compote, coconut whipped cream, and a chocolate cookie crumble make this oh soooo good. Paleo and AIP friendly!To make these coconut-free: Use the non-coconut ingredients below in the crumble and the pudding and then for the omit the whipped topping or make the "cream" from these cream parfaits with tigernut milk, 1 tsp of maple syrup, 1 tsp of gelatin, and no pumpkin or spices (so just tigernut milk, sweetener, and gelatin).
Preheat the oven to 350 F. Mix the ingredients for the crumble together in a bowl, then spread out into a thin layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Let cool. Then crumble into a bowl.
For the Chocolate Pudding:
While the cookie layer is baking, mix everything for the pudding together in a large bowl with an immersion blender or hand mixer until smooth. You can also use a blender or food processor as well. Note: If you don't have either of those, use the back of a fork to mash the avocado and then add the rest of the ingredients in and mix.
For the Raspberry Sauce Layer:
Put the raspberries in a microwave-safe container or a small saucepan with the water and maple syrup. Either microwave for 30 seconds to 1 minute or until the raspberries are soft and can be squished with a fork into a chunky sauce - or cook in the saucepan over medium heat until they can be squished into a sauce.
For the Coconut Cream:
Mix the ingredients together with a spoon.
To assemble the parfaits:
Add the finished components in layers to small jars or bowls in whatever order you prefer.