Vegan Chocolate Chia Parfaits (Print)

Creamy chocolate chia layers meets fluffy coconut whip in this stunning layered dessert perfect for breakfast or treat time.

# Components:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers and Toppings

10 - 1/2 cup fresh berries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# Directions:

01 - In a large bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Stir in chia seeds, ensuring even distribution throughout the mixture.
03 - Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping, until thickened to desired consistency.
04 - Scoop the solidified coconut cream from the top of the chilled can into a mixing bowl, discarding the liquid.
05 - Add powdered sugar and vanilla extract to the coconut cream and whip with a hand mixer until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into parfait glasses, add a layer of coconut whip, then repeat layers.
07 - Top with fresh berries, shaved chocolate, and toasted coconut flakes as desired.

# Expert Advice:

01 -
  • It tastes indulgent and rich while actually being good for you, which feels like getting away with something.
  • Zero cooking required means you can make it while doing laundry or listening to a podcast.
  • The texture is mesmerizing—creamy pudding, fluffy whip, crisp berries all in one spoonful.
02 -
  • Don't skip the overnight chill on the coconut milk can—it's the only way to get enough solid cream to whip properly.
  • That stir at the 30-minute mark truly makes or breaks the pudding texture, so set a timer and don't let yourself forget.
03 -
  • Beat the coconut whip until it's almost stiff—it holds its shape better in the layers and feels airier on your tongue.
  • Chill your mixing bowl before whipping the coconut cream; a cold bowl whips faster and fuller.
Back