Vegan Chocolate Chia Parfaits (Printable Version)

Luscious layered chocolate chia pudding with fluffy coconut whip, fresh berries and dark chocolate shavings.

# What You'll Need:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers and Toppings

10 - 1/2 cup fresh berries such as raspberries, strawberries, or blueberries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# Directions:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until the mixture is completely smooth with no lumps.
02 - Stir chia seeds into the wet mixture, ensuring they are evenly distributed throughout to prevent settling and clumping.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent clumping and achieve a uniform thickened consistency.
04 - Scoop the solidified coconut cream from the top of the chilled coconut milk can into a clean mixing bowl. Reserve or discard the liquid portion.
05 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy.
06 - Spoon a layer of chocolate chia pudding into parfait glasses or small jars. Top with a layer of coconut whip. Repeat layering process until glasses are filled.
07 - Top each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes as desired before serving.

# Additional Tips::

01 -
  • It's a dessert that doesn't feel like a compromise, even though it's completely plant-based and better for you than most indulgences.
  • The prep is so minimal you can whip it together while your coffee brews, then let time do the real work.
  • Layering these into glasses transforms something simple into something that looks like you spent hours in the kitchen.
02 -
  • That 30-minute stir isn't optional—chia seeds will sink and create a texture like wet sand if you skip it, and there's no fixing that after they've fully hydrated.
  • Cold coconut milk is absolutely essential; if you forget to chill it overnight, you can't make proper whip no matter how hard you beat it.
03 -
  • Toast your own coconut flakes if you can—store-bought toasted never quite tastes as good, and doing it yourself takes 4 minutes and fills your kitchen with the smell of summer.
  • Use a hand mixer rather than a stand mixer for the coconut whip because you get better control and can feel when it shifts from cream to whipped perfection.
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