Banana and Chocolate Chia Cream Pie Parfaits

You can never have too many side dish recipes, so give Bananan and Chocolate Chia Cream Pie Parfaits a try. This gluten free, dairy free, and fodmap friendly recipe serves 5 and costs $2.63 per serving. One serving contains 439 calories, 8g of protein, and 24g of fat. This recipe is liked by 432 foodies and cooks. Head to the store and pick up buckwheat, banana, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 45 minutes. It is brought to you by Half Baked Harvest. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: Deconstructed Banana Cream Pie Parfaits, Peanut Butter Banana Cream Pie Parfaits, and Banana Coconut Chia Pudding Parfaits.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions!Chocolate Chia PuddingCombine all the ingredients in a bowl, stirring well to combine. Cover and let sit, preferably overnight, in the fridge or for at least 4 hours.Once the pudding has thickened, add it to a blender and blend until smooth and creamy. The pudding will not be as thick as traditional pudding, but should not be soupy.!Coconut Banana CreamCombine the coconut milk, chia seeds honey, vanilla and a pinch of salt in a bowl. Cover and place in the fridge for 1 hour, stirring twice until thickened OR let sit in the fridge overnight until thickened and creamy.!Caramelized BuckwheatPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.Add the buckwheat, oats, maple and coconut oil. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated. Bake for 10-15 minutes or until the buckwheat + oats are toasted.!To AssembleDivide the chocolate pudding between 5-4 serving glasses. If desired add a layer of mashed banana to each glass. Top with a layer of the coconut cream pudding. If not serving right away, cover and chill in the fridge for up to 3-4 days (if chilling this long, leave OUT the layer of mashed banana and swirl it in before serving). To serve, top with sliced banana, caramelized buckwheat, dries roses and chocolate. EAT.

 

Step by step:

1. Combine all the ingredients in a bowl, stirring well to combine. Cover and let sit, preferably overnight, in the fridge or for at least 4 hours.Once the pudding has thickened, add it to a blender and blend until smooth and creamy. The pudding will not be as thick as traditional pudding, but should not be soupy.!Coconut Banana Cream

2. Combine the coconut milk, chia seeds honey, vanilla and a pinch of salt in a bowl. Cover and place in the fridge for 1 hour, stirring twice until thickened OR let sit in the fridge overnight until thickened and creamy.!Caramelized Buckwheat

3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

4. Add the buckwheat, oats, maple and coconut oil. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated.

5. Bake for 10-15 minutes or until the buckwheat + oats are toasted.!To Assemble

6. Divide the chocolate pudding between 5-4 serving glasses. If desired add a layer of mashed banana to each glass. Top with a layer of the coconut cream pudding. If not serving right away, cover and chill in the fridge for up to 3-4 days (if chilling this long, leave OUT the layer of mashed banana and swirl it in before serving). To serve, top with sliced banana, caramelized buckwheat, dries roses and chocolate. EAT.

Nutrition Information:

covered percent of daily need