Berry Chia Pudding Parfait

These Berry Chia Pudding Parfaits, OHEMGEE! I had no idea just how cosmic creamy chia pudding is when paired with a berry smoothie blend! Thank my stars this pretty pudding parfait made its way into my world.

Of course I’ve seen the pudding smoothie duo flooding Instagram by pros like Anett Velsberg for weeks, and they’ve always made me drool with envy, but I honestly thought the combination of the two was too much of a good thing…

I LOVE chia pudding and I LOVE smoothies. So why combine them?

Combining the two seemed almost an insult to the already perfect breakfast options. Like mixing a good white wine with red. Take one or the other; not both! But of course there’s always two arguments to a debate. Like, why wouldn’t two delicious things create miracles when combined? It makes sense I suppose…Had we never mixed the colour blue with red we wouldn’t have discovered purple. And mixing white wine with red gave us…um, rosé? I’ve still no clue how they make this certified delicious drink!  But the point is that two good things can often lead to even better outcomes, if you’re willing to take a leap of faith. And this Berry Chia Pudding Parfait is proof! 

I love the combination of the creamy chia pudding with the tart berry smoothie blend. It’s a delicious sensory overload. Plus the frosty cold smoothie topping is none other than a glorious relief from the sweltering heat that is my un-air conditioned apartment. It’s the perfect breakfast, snack or dessert to chill-out this summer. For this recipe I used my 10-minute Classic Almond Milk to make the chia pudding. Of course, you can always use the store bought version, but if you ask me the rich and creamy flavours of the homemade kind can’t be beat!  It’s got a subtle sweetness to it as well, being naturally sweetened with dates, so there’s no need to add anything other than chia and milk to create this beautiful pudding base. Then for the top I’ve blended bananas with strawberries and raspberries, and the teeniest bit of milk to blend it together. I have a high performance blender, but actually prefer to use to my cheap food processor for fluffy nice cream blends. I find it makes a much smoother blend and requires less milk too. Not to mention less arm work from swirling and twirling of the tamper tool trying to get it to blend evenly! For a creamy blend I start with my frozen chopped bananas first, adding about two or three to the processor. I pulse until they’re well chopped, and then I add the frozen strawberries and raspberries. From there just a splash or two of milk is all that’s needed to blend into a thick, smooth and fluffy finish.

Needless to say this Berry Chia Pudding Parfait will be the sweet treat of choice as  I venture into those warmer summer months. A creamy berry blend that’s beats the heat and satisfies the sweet tooth. Seems too good to be true doesn’t it? Looks like two rights really do make an even better right with this premium parfait!


Print Recipe
Berry Chia Pudding Parfait
I love the combination of the creamy chia pudding with the tart berry smoothie blend. It's a delicious sensory overload. Plus the frosty cold smoothie topping is none other than a glorious relief from the sweltering heat that is my un-air conditioned apartment. It's the perfect breakfast, snack or dessert to chill-out this summer.
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 parfaits
Ingredients
  • 5 tbsp chia
  • 1 cup 10-minute Classic Almond Milk plus more if desired, 240ml
  • 2 bananas frozen and chopped
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 4-6 fresh strawberries thinly sliced (optional)
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 parfaits
Ingredients
  • 5 tbsp chia
  • 1 cup 10-minute Classic Almond Milk plus more if desired, 240ml
  • 2 bananas frozen and chopped
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 4-6 fresh strawberries thinly sliced (optional)
Instructions
  1. Combine chia and milk in a large bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for one hour.
  2. When ready remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency.
  3. Divide chia into two bowls, or jars.* Place to the side.
  4. Add frozen bananas to your food processor. Pulse until finely chopped. Then, add frozen strawberries and raspberries and blend until smooth; approx. 5 minutes. Use a spatula to scrape down the sides of the food processor as needed when blending.
  5. Top chia pudding with frozen smoothie blend and serve immediately.
Recipe Notes

*Optional to thinly slice strawberries and place them around the inside of the glass jars before filling with chia pudding. It's both pretty and delicious!

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW

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