Layered Chia & Almond Pudding Parfait

Layered Chia & Almond Pudding Parfait

  • Serves 6
  • Difficulty Easy
  • Prep 10 mins plus refrigerate overnight
  • Cook

This recipe for a paleo chia pudding combines tart berries with a chocolate pudding, with creamy almond butter and bananas at the bottom. It is rich and decadent and you may only be able to eat one half of the jar and save the rest for later! You can add a few chopped almonds on top, but if you want more of a crunch, you could layer more almonds throughout and even some mini dark chocolate chips!

To make the prep easier, you can split the steps up and do a few ahead of time. Make the pudding the day before and let it chill in the fridge overnight. You could also cut up all the berries and bananas the night before or morning of and put a little lemon juice on the fruit so it doesn’t turn brown. 

 

Recipe by: Against All Grain

Ingredients

  • 1 1/2 cups unsweetened almond milk
  • 6 ounces pitted dates
  • 1/2 cup unsweetened raw cacao powder
  • 1/3 cup chia seeds
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 medium bananas, sliced
  • 1/3 cup unsalted, natural almond butter
  • 1 cup mixed berries of choice
  • 1/4 cup roasted almonds, chopped

Method

  1. Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. Transfer the mixture to a bowl, cover and refrigerate overnight.
  2. To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days.

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