Chocolate Chia Seed Pudding Parfaits are delicious for dessert or healthy enough for breakfast! This overnight chia seed pudding recipe is made with coconut milk and maple syrup for a vegan and refined sugar free treat. Layer the chocolate pudding with coconut milk yogurt, fresh pomegranate seeds, and whipped coconut cream.
coconut milk vanilla yogurt1 or 2 individual cartons
Instructions
Chocolate Chia Seed Pudding
In a small mixing bowl, add the cocoa powder, coconut milk, maple syrup, and vanilla. Stir to combine thoroughly.
1 and 1/2 tablespoons unsweetened cocoa powder, 1 cup unsweetened carton coconut milk, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract
Stir in the chia seeds. Cover and refrigerate the chia pudding at least 4 hours, overnight is ideal. Tip – You can control the consistency of the chia pudding by adding more or less milk. More milk for thinner pudding, less milk for thicker pudding.
5 tablespoons chia seeds
Assembling the Parfaits
Spoon equal amounts of the chia seed pudding into your serving glasses (or bowls). Top with your optional parfait layers and Enjoy!
Chia Seeds – Black or white chia seeds will work for the pudding. I use black chia seeds because they are easier to find.
Maple Syrup – You can use any sweetener of choice.
Serving Size - The parfait glasses used in the photos are about 10 ounces. This recipe is easily doubled.
Parfait Layer Options - Use any parfait layer options you like. Used in the photos are: coconut milk yogurt, pomegranate seeds, Whipped Coconut Cream, and granola.
Pomegranate Seeds - I recommend fresh (from the fruit), or fresh pomegranate seeds found in the produce section. I find frozen pomegranate seeds lose some of their juice and flavor.
Extra Pomegranate Flavor - For extra pomegranate flavor, I added 2 teaspoons of pomegranate juice to the yogurt layer.