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–+ servings

Chocolate Chia Pudding Parfait

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Prep Time 5 mins
Total Time 15 mins
Course Breakfast, Dessert, Snack, Vegan
Servings 6
Calories 174 kcal

Equipment

  • Blender

Ingredients
  

Pudding

  • 1 can unsweetened coconut milk, preferably full fat
  • 3-5 Medjool dates, pitted
  • 3 tbs unsweetened cocoa powder or cacao
  • 3 tbs chia seeds
  • 1 vanilla bean, split and seeds scraped, or ¼ teaspoon pure vanilla extract
  • pinch of salt

Coconut Cream Topping

  • 1 can unsweetened coconut cream, or 1 can full fat coconut milk, chilled
  • 2-3 tbs pure maple syrup

Instructions
 

Pudding

  • In a blender, pulse until smooth the coconut milk, dates, cocoa or cacao powder, 1 tablespoon of the chia seeds, vanilla seeds or extract and salt
  • Stir in remaining 2 tbs chia seeds. Let stand for 10 minutes. This allows the chia seeds to bloom.
  • Pour pudding into 6 glasses. If making a parfait with a cream layer in the center, reserve some chia pudding to place on top of the cream. Option to top with shaved chocolate, berries, coconut flakes, nuts and coconut cream.
  • Cover and refrigerate until ready to enjoy. Chia pudding will stay for 5 days in the refrigerator.

Coconut Cream Topping

  • If possible, chill the can of coconut cream overnight.
  • If using coconut milk, scoop out thickened cream from the top. Set liquid aside for another use*.
  • Using a hand or stand mixer fitted with a whisk attachment, beat the cream on medium/high for 30 seconds to 1 minute, or until light and fluffy. Be careful not to over mix.
  • Add maple syrup and mix again, just until blended.
  • Serve on top of the chia pudding or layer to make a parfait.
  • Keep any unused coconut cream covered and refrigerated.

Notes

*The liquid in the coconut milk is great in smoothies, used in place of water when cooking rice or other grains, or stirred into oatmeal.

Nutrition

Calories: 174kcal
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