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1. Prepare your serving glasses:
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2. Put the baking chips in a bowl and melt them in the microwave for 20 second intervals, stirring between each interval, and continuing with additional 20 second intervals until melted.
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3. Pour the melted chocolate on a small plate and pour the sweetened coconut flakes on a separate small plate.
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4. Dip 2 large parfait glasses, rim side down, in the chocolate and then dip them in the coconut. Let the glasses chill in the refrigerator until hardened and ready to assemble.
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5. To make the mousse:
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6. Melt the baking chips using the same method as step 2.
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7. Pour the melted chocolate, avocado, raspberries, sugar, vanilla extract and vanilla almond milk into a food processor. Process until completely smooth and well combined.
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8. To layer:
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9. Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
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10. Top each layer of mousse with 2/3 cups of fresh raspberries.
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11. Follow the raspberries with 1/2 cup of brownie chunks per glass.
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12. Sprinkle 2 tablespoons of coconut over the brownie chunks per glass.
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13. Finish by dividing the remaining mousse into the glasses. Then add the remaining brownie chunks.
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14. Serve right away, or refrigerate until ready to serve.
