Vegan Chocolate Chia Parfaits (Printer-friendly)

Creamy chocolate chia paired with fluffy coconut whip and fresh berries in delicate layers.

# 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 fl oz) 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 berries (raspberries, strawberries, or blueberries)
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# Directions:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Stir in chia seeds, ensuring they are evenly distributed throughout the liquid to prevent settling.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping, until the mixture reaches a thick, spoonable consistency.
04 - Scoop the solidified coconut cream from the top of the chilled can into a clean mixing bowl, discarding or reserving the liquid for other uses.
05 - Add powdered sugar and vanilla extract to the coconut cream and whip with a hand mixer or stand mixer until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into parfait glasses or jars, followed by a layer of coconut whip, then repeat to create distinct layers.
07 - Top each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes as desired before serving.

# Expert Advice:

01 -
  • It tastes like indulgence but actually nourishes your body without any of the guilt.
  • Everything can be prepped ahead, so you can assemble beautiful desserts in minutes when guests arrive.
  • The texture contrast between creamy pudding and airy whip keeps surprising your palate with every spoonful.
02 -
  • The chia seeds absolutely must be stirred at the 30-minute mark or they sink and create a gluey layer at the bottom that nobody enjoys.
  • Your coconut milk must be chilled overnight or the cream won't separate from the liquid, and room-temperature coconut cream just spreads thin instead of whipping into fluff.
03 -
  • Buy full-fat coconut milk from brands that don't add guar gum, because the gum keeps the cream from separating properly and you'll end up with mousse instead of whip.
  • Toast your own coconut flakes in a dry pan for two minutes if you can, because fresh-toasted coconut tastes alive compared to the stale bag from the cupboard.
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