Dairy-Free Chia Pudding Parfait
This Dairy-Free Chia Pudding Parfait layers two chia puddings—one flavored with cacao and another with peanut butter—whipped coconut cream, fresh banana slices, and crunchy protein cookie bits. The chia seeds soften to create a creamy texture while the combination of peanut butter and cacao adds richness along with subtle sweetness from honey and vegan yogurt. Textural contrast comes from the crumbled protein cookies and smooth coconut whipped topping, making it a filling breakfast or snack option that can be customized to taste and dietary preferences.
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
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 642
% 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.