Chocolate Raspberry Chia Parfaits
A delicious paleo & vegan dessert (or breakfast) that is refined sugar free!
Cinnamon Chia Pudding Layer
- 1 1/2 cups unsweetened almond milk, I like Califia Farms or The New Barn
- 1/3 cup chia seeds
- 1 tbsp maple syrup, more if you like it sweeter
- 1 tsp cinnamon
Chocolate Avocado Mousse
- 1 ripe avocado, peeled and pitted
- 1/2 cup unsweetened almond milk
- 3 tbsp raw cacao powder
- 3 tbsp maple syrup
Prep the pudding the night before you plan to assemble the parfaits. Combine the almond milk, chia seeds, maple syrup, and cinnamon in a storage container and whisk thoroughly. Place in the fridge overnight (or for 5-7 hours minimum) to let the chia seeds expand and work their magic.
For the avocado mousse, combine avocado, almond milk, cacao powder, and maple syrup in a blender (I like to use my Nutribullet because it's nice and small) and blend for 30 seconds until smooth and creamy.
Layer the ingredients between 4 small glass jars (I linked the Weck jars that I used for these above!), starting first with the chia pudding, then the mousse, a few berries, then repeat. Enjoy! These can be stored in the fridge for up to 4 days.
Calories: 166kcal, Carbohydrates: 26g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 168mg, Potassium: 208mg, Fiber: 9g, Sugar: 14g, Vitamin A: 19IU, Vitamin C: 8mg, Calcium: 279mg, Iron: 2mg