Neapolitan Pudding Parfaits

Just take a look at these Neapolitan Pudding Parfaits! Made with Pink (pitaya) chia pudding, chocolate mousse and vanilla yogurt. It is heaven in a jar. I’ve also decorated it with some coconut shavings, macadamia nuts and buckwheat.

This parfait blend is a vegan Neapolitan dream come true! Combining a little pink, chocolate and vanilla for the perfect trio. Growing up I loved Neopolitain ice cream and always wanted a mix of all three, not just the chocolate or strawberry like my brother and sister. And, just as I did the ice cream, I believe that all three flavours combined makes an irresistible parfait for breakfast or dessert. Each spoonful is a winning combo that’s never the same.  One might be more chocolaty while the other more chia-y. Making it a delightful surprise for every scoop!

The pink chia pudding was made using my recipe for Pink Chia Pudding with Fig Flowers. Combining chia with homemade walnut milk, and Rawnice pink pitaya powder. If you don’t have any pink pitaya powder, you can use pomegranate juice, or the juice from thawing a bowl of frozen raspberries. And if that’s too much trouble, just forgo the pink altogether and enjoy it creamy white. I like using the pitaya powder for an extra superfood boost, and to give its pretty pink colour, but it tastes just the same without. So don’t let the pitaya powder deter you from making this decadent dessert!

For the chocolate mousse; it’s the frosting from my Easy Vegan Chocolate Cake recipe. You might think I’m crazy to be eating frosting sans cake, but I assure you I’m not! This mousse frosting is really light and fluffy, and hubby and I love scooping it into cups and enjoying it as a mousse on its own. It’s a miracle that any of it ended up on top of the cake, really, because the spoonfuls kept going straight from the bowl and into my mouth without hesitation. It’s a chocolate decadent dream! And paired with pink chia pudding is a winning combination. I think it’s so perfect for winter too, as my nice cream cravings subside, but the yearning for creamy desserts still persist.

As for the vanilla yogurt; well, I bought that from the store! Best two out of three am I right? You can make your own yogurt if you like. Minimalist Baker has a recipe that’s quite popular. (I’ve tried making it in the past, but the  coconut milk I use doesn’t seem to want to take part in my little science experiment). Lots of bloggers have had success though, so give it a go if you’re feeling inspired. Or, you can be like me and simply grab some store-bought vanilla soy yogurt, or coconut yogurt. It does the trick juust fine. 🙂

I guarantee you’re going to want to get your hands on this deadly pudding trio. Lucky for you I’ve made two jars. One for each hand. 😉

Hope you enjoy these wonderful Neapolitan Chia Pudding Parfaits.


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Neapolitan Pudding Parfaits
This parfait blend is a vegan Neapolitan dream come true! Combining a little pink, chocolate and vanilla for the perfect trio. Growing up I loved Neopolitain ice cream and always wanted a mix of all three, not just the chocolate or strawberry like my brother and sister. And, just as I did the ice cream, I believe that all three flavours combined makes an irresistible parfait for breakfast or dessert. Each spoonful is a winning combo that’s never the same. One might be more chocolaty while the other more chia-y. Making it a delightful surprise for every scoop!
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Prep Time 20 minutes
Cook Time 0 minutes
Servings
2 people
Ingredients
  • 1/2 cup chia
  • 1 cup homemade walnut milk* or homemade almond milk, or other nut milk of choice, *ingredients below
  • 1 tsp Rawnice pink pitaya powder optional
  • 1/2 cup chocolate mousse **ingredients below
  • cup ½soy yogurt or coconut yogurt
  • coconut shavings for topping
  • macadamia nuts for topping
  • buckwheat for topping
  • 1 cup organic walnuts soaked overnight
  • 3 cups filtered water
  • 1 tsp vanilla bean or 1vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
  • 100 g vegan dark chocolate 1 bar
  • 1 tsp coconut oil
  • 300 g silken tofu 1 packet
  • 45 ml maple syrup 3 tbsp
  • 2 tbsp cocoa powder
  • 1 tbsp dark rum
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup walnut milk or homemade almond milk, or milk of choice
Prep Time 20 minutes
Cook Time 0 minutes
Servings
2 people
Ingredients
  • 1/2 cup chia
  • 1 cup homemade walnut milk* or homemade almond milk, or other nut milk of choice, *ingredients below
  • 1 tsp Rawnice pink pitaya powder optional
  • 1/2 cup chocolate mousse **ingredients below
  • cup ½soy yogurt or coconut yogurt
  • coconut shavings for topping
  • macadamia nuts for topping
  • buckwheat for topping
  • 1 cup organic walnuts soaked overnight
  • 3 cups filtered water
  • 1 tsp vanilla bean or 1vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
  • 100 g vegan dark chocolate 1 bar
  • 1 tsp coconut oil
  • 300 g silken tofu 1 packet
  • 45 ml maple syrup 3 tbsp
  • 2 tbsp cocoa powder
  • 1 tbsp dark rum
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup walnut milk or homemade almond milk, or milk of choice
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Rating: 0
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Rate this recipe!
Instructions
  1. In a bowl combine chia and nut milk (*see walnut milk recipe below*). Stir to combine, wait 10 minutes and stir again to avoid any clumps from forming. Let soak for at least 10 minutes, or overnight in fridge. When ready to serve add pink pitaya powder and stir to combine.
  2. Make chocolate mousse: Add 2 inches water to a medium sized pot and bring to a simmer. Place a large glass bowl on top of the pot making sure the bottom of the bowl is not touching the water. Add dark chocolate and coconut oil to the bowl to melt, stirring occasionally with a wooden spoon. Add melted chocolate to food processor along with silken tofu, maple syrup, cocoa powder, rum, vanilla, sea salt and almond milk. Blend until completely smooth and combined.
  3. Combine pink chia pudding, chocolate mousse and soy yogurt into jars in layers. For the swirly layered affect, stir together with a spoon a couple time. Top with macademia nut, coconut shavings, and buckwheat.
  4. Strain your soaked walnuts and add to your blender
  5. Add filtered water, vanilla bean, dates, cinnamon and salt. Blend on high for 1-2 minutes.
  6. Place your nut milk bag inside a big bowl, and pour half your milk blend into the bag. Squeeze the back to strain the nut milk. Continue to squeeze the nut milk from the bag, moving your hands around the bag to allow new areas to be milked. Squeeze until you can no longer remove milk from the bag. (If you don't have a nut milk bag you can also use a pair of tights).
  7. Discard walnut pulp from nut milk bag, then add the second half of your milk blend to the nut milk bag. Continue the process of straining the nut milk described above in Step 3. Then, discard remaining walnut pulp from nut milk bag.
  8. Pour the freshly squeezed walnut milk from your bowl back into your blender (this just allows for easy pouring into a bottle). Transfer the walnut milk into an air tight bottle and store in the fridge.
Recipe Notes

Note: Walnut milk will keep in fridge for up to 5 days. Enjoy in coffee, lattes, overnight oats and chia pudding. Chocolate mousse will also keep in fridge for up to one week, but best served fresh.

Approvals
 

 
Allergies

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

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