Cacao-Raspberry Chia Parfait

We are big fans of good-for-you breakfasts that taste like dessert. These beauties come together in about 5 minutes, and keep for days in the fridge. This recipe makes about six small jars, so it’s handy for meal prepping!

This is a gluten-free, vegan chia pudding made from frozen raspberries and fresh strawberries with a splash of maple, topped with a cacao cashew Greek yogurt, toasted coconut flakes and cacao nibs. The possibilities are endless- use whatever fruit combinations and toppings you like!

Protein? Check.

Fiber? Check.

Portable? You bet.

Here you go!

Cacao-Raspberry Chia Parfait

Chia pudding layer:

3 cups fruit, cut small or blended (thaw frozen berries or use fresh!)

1/2 cup chia seeds

3 Tablespoons maple syrup (more or less, to taste)

Yogurt layer:

1 1/2 cups plain cashew Greek yogurt (we use Forager)

1/2 cup cacao powder

1/4 cup maple (more or less, to taste)

2 teaspoons vanilla

Toppings:

Toasted coconut flakes or sliced almonds

Cacao nibs

Directions:

Mix the first 3 ingredients. Taste and adjust maple to desired sweetness.

Then in a different bowl mix the others. Again, taste and adjust how sweet or chocolatey you like this layer!

Layer chia pudding and yogurt in jars and add toppings. Cover and refrigerate for 3-4 hours, or overnight. Serve cold!