Chia parfaits are my go-to lazy breakfast: minimal prep, make-ahead convenience, and a filling, nutritious way to start the day. One small tip—check your teeth afterward: chia seeds love to hide between them.
For this parfait I used homemade chocolate cashew mylk, but any plant milk works well. If you prefer, use store-bought plant milk and add cacao powder and a sweetener to the chia pudding—measurements are in the recipe below. I’ll share how to make plant milks from scratch soon; it’s very simple. Customize the parfait with different fruits or a dollop of coconut whipped cream if you like—treat yourself.
I served mine with various citrus fruits for a bright breakfast. I’ll be posting more easy, affordable breakfast ideas soon. Chia seeds are great for your health, though sometimes they can be pricey; feel free to share suggestions in the comments.
I’d love to see your recreations—tag me in your photos on Instagram if you post one.
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-based milk, chia seeds, cacao powder and agave in a bowl or jar. Mix well, refrigerate, then stir again after about 15 minutes. Let it rest overnight for the best texture.
Parfait
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Layer the chia pudding in a glass. Blend ripe persimmon and pour a layer, then blend 1 banana with a generous handful of frozen blueberries for a smoothie layer. Top with fresh passion fruit and additional fruit as desired. Serve and enjoy.