Chocolate Chia Pudding Parfaits

You can never have too many side dish recipes, so give Chocolate Chia Pudding Parfaits a try. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 422 calories, 10g of protein, and 12g of fat per serving. This recipe serves 2 and costs $2.4 per serving. 297 people have made this recipe and would make it again. If you have vanillan extract, chia seeds, unsweetened cocoa powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Pepper Lynn. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Try Vegan Chocolate Chia Pudding Parfaits, Chocolate Cherry Chia Pudding Parfaits, and Chia Pudding Parfaits for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the pudding ahead of time by combining 1 cup milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Sift in the cocoa powder to remove any clumps, then whisk vigorously until all of the ingredients are incorporated (the cocoa powder is sometimes stubborn during this step, but I find tilting the bowl to the side helps the liquid absorb it more quickly). Place the chocolate chia pudding mixture in a lidded container and refrigerate at least two hours or overnight to thicken. Stir occasionally as it chills. Prior to serving, blend the frozen banana slices and 1/3 cup of milk together in a high-powered blender, adding more milk, a tablespoon at a time, as needed to blend. (You may, as an alternative, use a food processor to make a banana puree. In this instance, the milk may not be necessary at all.)To serve, place the chocolate chia pudding, banana puree, and strawberries in 2 tall glasses or jars in alternating layers. Garnish with a strawberry on top if you want it to be fancy schmancy.

 

Step by step:

1. Prepare the pudding ahead of time by combining 1 cup milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Sift in the cocoa powder to remove any clumps, then whisk vigorously until all of the ingredients are incorporated (the cocoa powder is sometimes stubborn during this step, but I find tilting the bowl to the side helps the liquid absorb it more quickly).

2. Place the chocolate chia pudding mixture in a lidded container and refrigerate at least two hours or overnight to thicken. Stir occasionally as it chills. Prior to serving, blend the frozen banana slices and 1/3 cup of milk together in a high-powered blender, adding more milk, a tablespoon at a time, as needed to blend. (You may, as an alternative, use a food processor to make a banana puree. In this instance, the milk may not be necessary at all.)To serve, place the chocolate chia pudding, banana puree, and strawberries in 2 tall glasses or jars in alternating layers.

3. Garnish with a strawberry on top if you want it to be fancy schmancy.

Nutrition Information:

covered percent of daily need