Chia parfaits are my go-to lazy breakfast: minimal prep, make-ahead convenience, and a filling, healthy way to start the day. Just a heads-up—check your teeth afterward; chia seeds have a talent for hiding between them.
For this parfait I used homemade chocolate cashew mylk, but any plant milk works well. If you prefer a chocolate chia pudding and don’t have chocolate milk, stir cacao powder and a sweetener into your plant milk—measurements are included in the recipe section below. I’ll share a post on making plant milks from scratch soon; it’s very simple. Feel free to customize: try different fruits, add coconut whipped cream, or whatever you like—treat yourself.
I served these with a selection of citrus fruits for a colorful breakfast. I plan to post more easy, affordable breakfast ideas soon. Chia seeds are nutritious, though they can be more expensive than some staples, so I’ll include budget-friendly options in future recipes. Suggestions are always welcome in the comments.
I’d love to see your versions—tag me in your photos on Instagram if you like.
Enjoy.
Sunset Parfait – Raw Vegan
Pin Recipe
Ingredients
Chia Pudding
- 1 cup plant-based milk
- 1/4 cup chia seeds
- 3 tbsp cacao powder
- 1 tbsp agave or more for a sweeter pudding
Parfait
- 2 bananas
- 1 handful blueberries
- 2 ripe persimmons
- 2 passion fruit
Instructions
Chia Pudding
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Combine the plant milk, chia seeds, cacao powder and agave in a bowl or jar. Mix well, refrigerate, stir again after 15 minutes, then let it set overnight.
Parfait
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Layer the chia pudding in a glass. Blend ripe persimmon into a smooth purée and make a banana-blueberry smoothie by blending 1 banana with a large handful of frozen blueberries. Add a layer of persimmon purée and the banana-blueberry smoothie over the chia pudding, then finish with halved passion fruit on top. Serve and enjoy.