*The chocolate avocado mousse is best made at least a few hours in advance or the night before. You can serve it right away, the texture will just be closer to a pudding. After some time in the fridge the mixture thickens into more of a “mousse” texture. If topping this dessert with 5 minute coconut whipped cream, this can also be prepared in advance and stored in the fridge to thicken.

1. To make the chocolate avocado mousse, slice the avocado and remove the pit. Scoop out the avocado flesh by running a spoon around the edges. Add the avocado to a blender with the remaining ingredients. (For melting the chocolate chips; I find it easiest to combine the milk and the solid chocolate chips, heat them in the microwave for 20 seconds, stir to fully melt the chocolate chips, and then add the chocolatey milk to the blender… I find that this helps reduce the amount of chocolate that gets stuck to the side of the blender). Blend until smooth and fully combined. Refrigerate until ready to serve (or serve right away as a pudding).
2. To make the cherry sauce; add the frozen cherries to a small pot over medium heat. Dissolve the ½ tsp starch in 2 tbsp water (stir or whisk to ensure the starch is fully dissolved). Add the starchy water to the pot with the cherries and stir frequently. Bring to a simmer and simmer until the cherries are warmed through and can be lightly crushed with the back of your spoon. Add maple syrup and stir. Splash with lemon juice just before removing from the heat and allow to cool slightly or refrigerate for longer storage.
3. For the oat hazelnut crumble, toast the hazelnuts at 350 degrees F for 6-8 minutes until fragrant and lightly browned. Allow to cool enough so that you can handle them and then rub the skins away (you can reserve these and sprinkle them on oatmeal, salads, or on top of this dessert).
4. Add the oats, toasted hazelnuts, cocoa powder, and pinch of salt to a mortar and pestle or food processor. Grind into a crumbly meal (careful to not over process if using a food processor). Stir in 1 tbsp maple syrup to moisten the mixture.
5. To assemble the terrarium dessert, spread the chocolate avocado mousse in the bottom of a serving dish, top with the cherry sauce, sprinkle the oat hazelnut crumble on top and garnish as desired. I love using dried goji berries, mint leaves, a few extra toasted hazelnuts, and dollops of 5 minute coconut whipped cream.
6. Alternatively, create individual parfaits! Layer the mousse with the cherry sauce and the oat hazelnut crumble. Top with coconut whipped cream!
7. Serve immediately or store, assembled, in the fridge until ready to serve. Have fun and enjoy!