Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon (plus more for dusting)
- 1 cup light coconut milk (from a can)
Cacao Yogurt Layer
- 2 teaspoons cacao powder
- 1 cup vanilla coconut yogurt (or other vanilla yogurt of choice)
Toppings
- 1 tablespoon cacao nibs
Instructions
- Prepare Chia Pudding: In a container, combine chia seeds, maple syrup, ground cinnamon, and light coconut milk. Stir well to ensure the seeds are evenly distributed. Cover and refrigerate for at least one hour, preferably overnight, allowing the chia seeds to absorb the liquid and create a pudding-like texture.
- Mix Cacao Yogurt: In a separate bowl or container, thoroughly mix the cacao powder into the vanilla coconut yogurt until a smooth, chocolatey mixture is achieved.
- Assemble Parfait: Spoon alternating layers of the prepared chia pudding and cacao yogurt into serving jars or glasses. Once layered, sprinkle additional cinnamon on top and finish with cacao nibs for added crunch and flavor.
Notes
- For best texture, refrigerate the chia pudding overnight rather than just an hour.
- Use light coconut milk to keep the pudding creamy but lower in calories.
- Maple syrup can be substituted with honey or agave syrup depending on dietary preferences.
- This parfait can be prepared in advance and stored covered in the refrigerator for up to 2 days.
- Opt for dairy-free yogurt for a vegan and lactose-free option.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegan
