Vegan Chocolate Chia Parfaits (Print Version)

Creamy chocolate chia pudding layered with light coconut whip and fresh berries for a healthy delight.

# What You'll Need:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers and Toppings

10 - 1/2 cup fresh mixed berries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# How to Make It:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until completely smooth and homogeneous.
02 - Stir chia seeds into the chocolate mixture, ensuring even distribution throughout to prevent settling and clumping.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes of chilling to maintain even consistency and prevent seed clumping. The mixture should thicken to pudding consistency.
04 - Carefully scoop the solidified coconut cream from the top of the chilled coconut milk can into a clean mixing bowl, reserving the liquid for other uses.
05 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, beat on medium-high speed for 2 to 3 minutes until light, fluffy, and aerated.
06 - In parfait glasses or small jars, layer chocolate chia pudding at the bottom, followed by a generous layer of coconut whip. Repeat layers to fill glasses approximately three-quarters full.
07 - Top each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes according to preference. Serve immediately or chill until ready to serve.

# Additional Tips::

01 -
  • It feels like cheating because you're eating something decadent while actually nourishing your body with omega-3s and whole-food ingredients.
  • The texture is ridiculously satisfying—creamy pudding, pillowy whip, and that little crunch of berries all in one spoonful.
  • You can prep it ahead and just assemble when you're ready, which means less stress and more time to enjoy.
02 -
  • That coconut can must be chilled overnight or the cream won't separate—I learned this by trying it with a can straight from the shelf and ending up with curdled disappointment.
  • Stirring the chia pudding after thirty minutes prevents the seeds from settling and creating a gritty bottom layer; this one habit changed everything about the texture.
03 -
  • If your coconut whip doesn't thicken after whipping, your coconut cream wasn't cold enough or your can separated poorly—chill everything longer next time and you'll have success.
  • Make the pudding and whip separately and store them in sealed containers; they keep beautifully for three days, which means you can assemble parfaits whenever the mood strikes.
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