Cocoa Cashew Coconut Chia Parfait (Printable Version)
Silky cocoa cashew cream layered with coconut chia pudding, topped with berries and crunchy nuts.
# Ingredient List:
→ Chia Pudding
01 - 1/4 cup chia seeds
02 - 1 cup full-fat unsweetened coconut milk
03 - 2 tbsp maple syrup or agave syrup
04 - 1 tsp vanilla extract
→ Cocoa Cashew Cream
05 - 1 cup raw cashews, soaked 2 hours and drained
06 - 1/2 cup coconut milk
07 - 2 tbsp unsweetened cocoa powder
08 - 2 tbsp maple syrup or agave syrup
09 - 1/4 tsp sea salt
→ Parfait Layers & Toppings
10 - 1/2 cup unsweetened shredded coconut
11 - 1/2 cup fresh berries (raspberries or blueberries)
12 - 2 tbsp cacao nibs or chopped dark chocolate
13 - 2 tbsp chopped cashews
# How to Make It:
01 - Combine chia seeds, coconut milk, maple syrup, and vanilla extract in a mixing bowl. Whisk thoroughly to distribute seeds evenly. Cover and refrigerate for at least 1 hour until thickened, stirring once midway through the chilling process.
02 - Add soaked and drained cashews to blender with coconut milk, cocoa powder, maple syrup, and sea salt. Process on high speed until completely smooth and creamy, approximately 2-3 minutes. Pause to scrape down sides and ensure no lumps remain.
03 - Begin assembly by spooning chia pudding into the bottom of 4 parfait glasses or jars. Add a layer of cocoa cashew cream, then sprinkle with shredded coconut. Repeat layering pattern until containers are filled, ending with cream layer on top.
04 - Distribute fresh berries evenly across the four parfaits. Sprinkle cacao nibs or chopped dark chocolate over each portion. Finish with chopped cashews for added crunch and visual appeal.
05 - Serve parfaits immediately for optimal texture contrast, or cover tightly and refrigerate for up to 2 days. Flavors will meld further during storage. Allow refrigerated parfaits to sit at room temperature for 5 minutes before serving.
# Expert Advice:
01 -
- You can assemble these the night before and wake up to something that feels like dessert but powers you through until lunch
- The layers look stunning in clear glasses, making them perfect for brunch guests who think you put in way more effort than you actually did
02 -
- If your cashew cream still feels grainy after blending, keep going because rushing this step ruins the entire experience
- The chia pudding needs that full hour to set properly, and stirring halfway through prevents it from turning into one solid clump
03 -
- Warm your serving glasses slightly under hot water before layering if the cashew cream has been in the fridge, which helps prevent those air pockets between layers
- Taste your cashew cream before you start assembling because adjusting sweetness at this stage is way easier than trying to fix it later