Strawberry & Chocolate Parfaits
Dairy, gluten, refined sugar free, paleo friendly
This recipe was created for Victorian Strawberries by Dani Venn of @wholeheartedcook
- Serves 8
- Prep Time: 30 minutes
- Setting Time: At least one hour
- Cook Time: 30 minutes, plus cooling
Strawberry Chia Pudding
¾ cup chia seeds (preferably white)
2 cups coco quench milk or almond milk
2 tablespoons maple syrup or rice malt syrup
½ vanilla bean, seeds scraped
500g strawberries, hulled
Chocolate Paleo Granola
- 50g almond meal
- 200g mixed raw nuts, crushed (almonds, hazelnuts, walnuts, cashews)
- 100g pepita / pumpkin seeds
- 100g sunflower seeds
- ½ cup flaxseeds (ground or whole)
- 1 tablespoons chia seeds
- 2 tablespoons cacao powder
- ½ cup cacao nibs
- 100g desiccated coconut
- 200g coconut flakes (large, unsweetened)
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup
- ¼ cup maple syrup
- ¼ cup boiling water
- 1 vanilla bean, seeds scraped
- 2 teaspoons salt flakes
400g fresh Victorian strawberries, hulled, cut in half
700g natural coconut yoghurt
- To make the chia pudding, place chia seeds, milk, sweetener and vanilla bean in a mixing bowl and stir with a fork or whisk to combine. After five minutes, stir or whisk again so the mix doesn’t get lumpy.
- Place Victorian strawberries in a blender with ¼ cup of water and blend until you achieve a strawberry puree. Add this to the chia pudding and stir through. Divide mixture between serving glasses, or store in the fridge in a mixing bowl for at least one hour or until you are ready to make your parfaits.
- To make the granola, pre-heat fan-forced oven to 180 degrees. Prepare two large baking or roasting trays lined with baking paper.
- Combine almond meal, crushed nuts and seeds, cacao, cacao nibs, desiccated coconut and flakes into a large mixing bowl and mix well with your hands to combine.
- Place coconut oil in a small saucepan, if solid, over low heat and allow to gently melt. Once melted add brown rice syrup, water, maple syrup, vanilla and salt and mix well to combine.
- Add syrup to the mixed nuts and seeds and mix well to combine so that mixture is evenly coated.
- Divide mixture into the two baking trays so that granola is evenly spread. Place in oven and bake for 15 minutes, then using a metal spatula, stir granola so to ensure even cooking. Place back in oven for a further 10 – 15 minutes, granola should smell toasty and chocolaty. Remove from oven and allow to completely cool before serving or storing in an air-tight container.
- To make your parfaits, add about ¾ cup of chia pudding in the base of a wide glass or jar, line strawberries around the jar next and fill with a few more strawberries then top with a generous serving of coconut yoghurt then finish a crunchy layer of chocolate granola.
- Try and find strawberries that are relatively the same size to line your parfait jars
- Granola can be kept for at least a few weeks in an air-tight container.
- Chia puddings and parfaits can be kept in the fridge for up to five days.