This festive Chia pudding parfait is perfect for breakfast, brunch or even as a healthy dessert. You can easily play around with the toppings and get creative decorating them with different fruits & nuts.
Known for their health benefits, chia seeds are rich in essential fatty acids (especially omega 3’s), high in natural plant fibre, and a good source of plant protein and minerals, such as calcium, phosphorus and manganese. They’re absolutely amazing for the digestive system, help boost energy levels, stabilise blood sugar levels, all while also nourishing our beauty bits – our hair, skin & nails.
If you’re not a fan of straight up chia pudding, I encourage you to try this version which calls for a little added yogurt. Adding the yogurt completely changes the texture of chia pudding, making it creamier and less “chia-like” in consistency. If you’re dairy free, coconut yogurt is a great alternative. It is naturally sweetened with a raspberry compote, which is a simple mix of raspberries, freshly squeezed orange juice, and more chia seeds, which helps it thicken up nicely, giving it a nice thick consistency.
Serves 4 people
- 1/2 cup chia seeds
- 240 ml (2 cups) plant milk
- 2 tsp natural sweetener (honey/maple syrup/stevia)
- 4-6 tbsp yogurt (coconut/Greek/other)
- 4 cups frozen raspberries
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- Handful fresh berries
- Handful chopped nuts
- Handful coconut flakes
- Place raspberries, vanilla, in a pan and bring to a gentle boil.
- Reduce to medium and let it simmer for 20-25 minutes, allowing some of the liquid to evaporate
- Remove from heat and transfer to a glass bowl or jar. Add chia seeds and stir gently until mixture starts to thicken up. Leave to cool in the fridge for 10-15 mins.
- In a bowl combine chia seeds, sweetener of your choice, and plant milk. Stir with a spoon until the mixture starts to thicken up. Leave for 20-25 mins (or overnight) until it thickens up to a pudding-like consistency.
- Once set, pour the chia pudding into small glasses, layer with yogurt and raspberry sauce, and top with berries, nuts and coconut before serving. Keep well in the fridge for 2 days.