Vegan Chocolate Chia Parfaits (Print Version)

Luscious layers of chocolate chia pudding with coconut whip and fresh berries for a healthy indulgence.

# What You 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 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 smooth and well combined.
02 - Stir chia seeds into the cocoa mixture, ensuring they are evenly distributed throughout the liquid.
03 - Cover the bowl and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until the pudding reaches desired thickness.
04 - Scoop the solidified coconut cream from the top of the chilled coconut milk can into a clean mixing bowl, discarding the liquid.
05 - Add powdered sugar and vanilla extract to the coconut cream, then whip with a hand mixer until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into serving glasses, followed by a layer of coconut whip, then repeat layering to fill glasses.
07 - Top each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes as desired.

# Expert Advice:

01 -
  • It tastes like indulgence but actually nourishes your body with omega-3s and antioxidants from real chocolate.
  • Most of the work happens while you sleep or work, so youre assembling something showstopping with zero stress.
  • No special equipment needed, and it impresses everyone from vegans to skeptics at the dinner table.
02 -
  • The coconut milk must be full-fat and chilled overnight, or you wont have enough solid cream to whip into anything fluffy.
  • Stirring the chia pudding once during the first 30 minutes prevents all the seeds from settling to the bottom and creating an unpleasant sludgy layer.
  • Dont skip the pinch of salt in the chocolate mixture because it amplifies the cocoa flavor in a way that feels almost like black magic.
03 -
  • If your coconut cream doesnt solidify enough after chilling overnight, place the sealed can in the freezer for an hour before opening to encourage more separation.
  • Using a hand mixer instead of a whisk for the coconut whip incorporates air more efficiently and creates that airy texture that makes the dessert feel lighter than it actually is.
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