Dairy-Free Chia Pudding Parfait
User Reviews
5
Dairy-Free Chia Pudding Parfait
Description
The Dairy-Free Chia Pudding Parfait combines chia seeds soaked in vegan yogurt, honey, and collagen powder to form a nutritious base. This base is split into two mixtures—one is mixed with cacao powder, adding a chocolate note, and the other with peanut butter for a creamy nutty flavor. The pudding layers develop a soft, pudding-like consistency after resting, while the whipped coconut cream topping lends a light and airy contrast. Fresh banana slices and crushed protein cookies add freshness and crunch, respectively, balancing the creamy texture.
The parfait is assembled with alternating pudding layers and cookie crumbs in individual servings, topped with coconut cream, bananas, and a dusting of cacao powder. It serves well as a wholesome breakfast or a satisfying snack that offers protein, fats, and fiber. The use of collagen powder is optional, and vegan adaptations can be made by swapping honey with maple syrup and choosing vegan-friendly cookies.
For best texture, prepare the pudding layers in advance but assemble the parfait shortly before eating to keep the cookies crunchy. Leftovers can be stored refrigerated for up to three days, though assembled parfaits may lose some cookie crispness over time. The recipe yields two large servings but can be divided into three smaller portions.
Ingredients
- 1 banana sliced
- 11/4 cup vegan yogurt
- 2 tablespoons collagen powder
- 2 tablespoons chia seeds
- 2 tablespoons honey
- 2 tablespoons peanut butter natural
- 2 teaspoons cacao powder
- ½ cup coconut milk full fat, canned
- 4-5 protein cookies crushed
For The Garnish
- 1 teaspoons cacao powder
- 1 teaspoon protein cookies crushed
Instructions
Make The Pudding
- Add the yogurt, honey, chia seeds, and collagen powder if using to a medium-size bowl. Whisk well. Let it sit and rise for about 10-15 minutes.
- Divide the pudding mixture into two separate bowls.
- In one bowl, add the cacao powder and mix well until the ingredients are combined.
- In the other bowl add the peanut butter and mix well.
- Using a handheld mixer, whip the can of coconut milk until it has the texture of whipped cream.
- Crumble the protein cookies either with your hands or by pulsing them in a food processor.
Layer The Parfait
- Add the cacao pudding layer at the bottom of a bowl or jar (about 2 tablespoons).
- Sprinkle on 2 tablespoons of the cookies layer.
- Then add the peanut butter chia pudding on top (. About 2.5 tablespoons).
Toppings
- Spoon or pipe the coconut whipped cream to each jar.
- Divide the sliced bananas between the servings and sprinkle the top with leftover crushed protein cookies.
- Dust with cacao powder to garnish.
Notes
- Adding collagen powder to the chia pudding boosts protein; skip or replace with vegan options if desired.
- To keep cookies crunchy, assemble the parfait just before serving rather than in advance.
- Use full-fat canned coconut milk refrigerated overnight to whip the cream layer effectively.
- Honey can be replaced with maple syrup for a fully vegan version; ensure cookies are vegan if needed.
- Store any leftovers separately in the fridge for 2-3 days; assembled parfaits should be covered tightly to maintain freshness.
- This recipe makes two large servings or three smaller portions as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Sodium | 197mg | 8% |
| Potassium | 562mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 41g | 82% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 26mg | 29% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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