Raspberry Chia Pudding Parfait-DF,EF,GF,NF, Paleo, Vegan

By Kathy C.

Layers of creamy chia pudding, fruity raspberry sauce and crunchy granola served in a mason jar!
Creamy coconut chia pudding with layers of a simple raspberry sauce and crunchy granola (or whatever toppings you choose) is almost too good to be true! It’s heaven in your mouth. You could even serve this as a healthy dessert option – maybe with a few chocolate chips sprinkled about.
This recipe is also meal-prep friendly and makes for the perfect grab-and-go breakfast.
https://therealfoodrds.com/raspberry-chia-pudding-parfait/?mc_cid=1e74741dc0&mc_eid=99ede802f8

Ingredients

• For the Chia Pudding:
• 1 (13.5 oz.) can full-fat coconut milk (such as Thrive Market)
• ⅓ cup chia seeds
• 1 tsp. vanilla extract (such as Simply Organic)
• 1 Tbsp. organic maple syrup (optional for sweetness)
• For the Raspberry Sauce:
• 1 (10 oz.) bag organic frozen raspberries
• Splash of water
• 1 tsp. vanilla extract (such as Simply Organic)
• 1 Tbsp. organic maple syrup (optional for sweetness)
• 2 Tbsp. chia seeds
• Optional toppings:
• Gluten-free or Grain-free Granola (try our Paleo Granola)
• Coconut flakes
• Sliced almonds or nuts of choice
• Nut butter
• Fresh fruit

Details

Servings 4
Adapted from therealfoodrds.com

Preparation

Step 1

For the Chia Pudding:
Place all chia pudding ingredients in a blender and blend until smooth and just combined – a few seconds. For a smoother chia pudding blend until chia seeds are broken down.
Transfer to a glass container and place in the fridge and let set overnight.
Depending on consistency of coconut milk used, if chia pudding is too thick after it has set, feel free to stir in 1/4 cup at a time of a non-dairy milk such as almond or coconut milk until desired consistency is achieved.

For the Raspberry Sauce:
Place frozen berries and water in saucepan over medium heat. Let cook for 5-8 minutes, stir occasionally.
Once berries are broken down and begin to bubble. Stir in the vanilla and optional maple syrup and simmer on low for 2-3 minutes. Remove from heat and stir in chia seed.
Transfer to a glass container and allow to cool. Once cooled transfer to the fridge and let set overnight.

To assemble parfaits:
Layer chia pudding and raspberry sauce however you please, dividing it up among 4-5 containers. You can also add a layer of granola if you wish and any toppings that sound good to you. I love using these tulip Weck mason jars for the perfect size.
Serve immediately or place in fridge. Parfaits are best to be consumed within 4-5 days of making.

NOTES:
Mix in some protein if you wish.
If you’re looking to give this recipe a boost of protein. I recommend mixing in a scoop or two of your favorite protein powder. Preferably one that is unflavored or vanilla. Personally, I like to add Primal Kitchen Collagen Peptides as it doesn’t change the flavor or the texture of the Raspberry Chia Pudding Parfait.

A few tips and tidbits when making this Raspberry Chia Pudding Parfait recipe:
Canned coconut milk can vary in consistency from brand to brand. I recommend using a full-fat organic canned coconut. If the chia pudding is too thick after it has set overnight, I like to mix in 1/4 cup at a time of an unsweetened non-dairy milk until the desired consistency is achieved – a pudding or Greek yogurt-like consistency.
I prefer using white chia seeds vs. black chia seeds simply for aesthetics and looks. By all means, if you have black chia seeds on hand you can definitely use those.
The simple 3-ingredient raspberry sauce that’s included in the recipe also makes for a totally tasty, no-sugar added jam! I love it served over Crispy Grain-Free Waffles in addition to a little nut butter. So good! If you want to change up the flavor you could also try our Cherry Chia Jam.
Layer and top as you please! The options are truly endless, so get creative with what sounds best to you! My favorite bonus ingredient to include is a grain-free granola such as our Paleo Granola or Crunchy Nut-Free Paleo Granola.

NUTRITION
SERVING SIZE: 1/5 OF RECIPE (INCLUDE MAPLE SYRUP)CALORIES: 288SUGAR: 8 GSODIUM: 15 MGFAT: 18 GCARBOHYDRATES: 24 GFIBER: 12 GPROTEIN: 6 G