Vegan Chocolate Chia Parfaits (Printable)

Layered chocolate chia pudding with creamy coconut whip and fresh berries for a wholesome indulgence.

# What You’ll Need:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers and Toppings

10 - 1/2 cup fresh berries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# Directions:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until completely smooth with no lumps.
02 - Stir in chia seeds, ensuring even distribution throughout the mixture.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent clumping until the mixture reaches desired thickness.
04 - Scoop the solidified coconut cream from the top of the chilled coconut milk can into a clean mixing bowl, discarding the liquid or reserving for another use.
05 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer, whip until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into parfait glasses, add a layer of coconut whip, and repeat this layering process.
07 - Top with fresh berries, shaved chocolate, and toasted coconut flakes as desired before serving.

# Expert Tips:

01 -
  • It tastes like chocolate mousse but actually keeps you full for hours thanks to those powerful little chia seeds.
  • You can prep everything the night before and just assemble in the morning, which makes rushed weekdays feel manageable.
  • The coconut whip is so airy and real that no one will believe it came from a can, vegan or not.
02 -
  • The coconut milk must be full-fat and chilled overnight—low-fat versions won't separate, and room-temperature cream refuses to whip no matter how long you beat it.
  • Stir the chia pudding after 30 minutes of chilling or you'll end up with a layer of seeds at the bottom and pudding that won't thicken evenly.
03 -
  • Don't skip the 30-minute stir—it's the difference between pudding that's silky throughout and pudding with a weird gritty bottom layer.
  • If your coconut whip breaks or becomes grainy while whipping, you've overworked it, but you can still use it as a mousse-like layer instead of whipped texture.
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