Let me start by saying that the moment my family laid eyes on this parfait and had their first bite my mother took the initiative to immediately add this dish to our official Christmas family dinner menu. You can imagine how pleased I am that my vegan dishes are making its way to my very non vegan family’s dinner table. This one’s a winner! And you know what, after all those cupcakes and other indulging treats, this has to be the healthiest. Let’s call it a
guilt free dessert/treat super food!
Also this coconut whipped cream couldn’t be more rich and creamy. On the pictures you’ll see two chia parfait’s but after experiencing how rich and filling they are you can easily make mini parfait’s, especially if you’re having this for dessert. So even though I’ve listed this as a 2 servings recipe, you can easily turn it into 6 servings.
I also added a small piece of chai chocolate bark which I made by melting down pure chocolate, adding a splash of coconut milk and a scoop of my home-made spicy chai mixture. This I spread out on a piece of parchment paper and topped with crushed pistachio, dried mango chunks, dried figs, dried golden chrysanthemum flower and sunflower seeds.
To make the coconut whipped cream you need to buy a can of full fat coconut milk, flip it upside down and put it in the fridge for at least overnight. Now what will happen is that the fat in the coconut milk and the water will start to separate and the fat is what we’ll need to make the whipped cream. Open the can, scoop out the solid part and whip it up using a hand mixer. You can serve it as is or add a splash of vanilla and maple syrup or any other sweetener of choice.
Doesn’t it look festive!? Even though I wasn’t really feeling the holiday season I have to admit that creating dishes like this it does itch a little, who knows, I might even watch the Grinch!
I really hope you like these recipes and feel free to leave a comment below letting me know what kind of dishes you like to share with your family! Or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.
Christmas Chia Parfait
- 1/4 cup chia seeds
- 3/4 cup non dairy milk
- 1 tbsp agave
- 1 handful mango chopped
- 1 handful raspberries
- beet powder
Coconut Whipped Cream
- 2 cans full fat coconut milk
- 1 splash maple syrup or sweetener of choice (optional)
- 1 splash vanilla extract (optional)
- To make the chia pudding start by adding the chia seeds, non dairy milk and agave to a bowl or jar and mix it well. Mix it once more about 15 minutes later and let it rest overnight.
- Now divide the chia pudding in half and add spirulina and little cubes of mango to one half and beet powder and raspberries to the other part. Mix both puddings very well and let it sit a bit so the colours are absorbed. For the powders I don't use measurements, you can use as much as you'd like, just don't go crazy with the spirulina, otherwise your pudding will taste like the swamp.
- To serve I added a smoothie as a base, which was made up of 1 big handful frozen pineapple chunks, 1/2 banana and a few big splashes of the coconut liquid left from making the coconut whipped cream. Then adding the chia pudding and topping it off with the coco whipped cream, fruits and chocolate bark (optional). Enjoy!
- To make the coconut whipped cream you need to buy a can of full fat coconut milk, flip it upside down and put it in the fridge for at least overnight. Now what will happen is that the fat in the coconut milk and the water will start to separate and the fat is what we'll need to make the whipped cream. Open the can, scoop out the solid part and whip it up using a hand mixer. You can serve it as is or add a splash of vanilla and maple syrup or any other sweetener of choice.