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Homemade Banana and Chocolate Chia Cream Pie Parfaits. recipe image

Banana and Chocolate Chia Cream Pie Parfaits.

Indulge in these Banana and Chocolate Chia Cream Pie Parfaits! Layers of creamy chocolate chia pudding and fresh bananas make this dessert a must-try.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Chia Pudding:
  • 2 cups almond or coconut milk
  • 1/3 cup chia seeds
  • 1/4 cup cacao or cocoa powder
  • 2 tablespoons honey or maple syrup or 4 pitted and chopped medjool dates
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
For the Coconut Cream:
  • 1 can full-fat canned coconut milk
  • 1/3 cup chia seeds
  • 2 tablespoons honey or maple syrup
  • 1/2 vanilla bean seeds removed
  • 1 ripe banana mashed
For the Crunchy Layer:
  • 2 ripe bananas sliced
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raw oatmeal
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil
  • Salt to taste
  • Chopped chocolate for topping
  • Dried roses for topping

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Glass jars or cups
  • Spatula

Method
 

Make Banana and Chocolate Chia Cream Pie Parfaits:
  1. In a medium bowl, whisk together the almond or coconut milk, 1/3 cup of chia seeds, cacao or cocoa powder, honey or maple syrup (or dates), vanilla extract, and salt. Stir well until everything is thoroughly combined. Let this mixture sit for about 10 minutes, then stir again to break up any clumps of chia seeds. Cover and refrigerate for at least 2 hours, or overnight for best results.
  2. While your chia pudding is chilling, prepare the coconut cream. In a separate bowl, combine the canned coconut milk, 1/3 cup of chia seeds, honey or maple syrup, and the seeds from the vanilla bean. Mix until well combined. You’ll want this mixture to be smooth and creamy. Place it in the refrigerator to set for at least 30 minutes.
  3. In a small bowl, combine the raw buckwheat groats, raw oatmeal, maple syrup, coconut oil, and a pinch of salt. Mix until everything is well coated. Spread this mixture on a baking sheet and toast in the oven at 350°F (175°C) for about 10-12 minutes, stirring halfway through, until golden brown. Let it cool completely.
  4. Once your chia pudding, coconut cream, and crunchy layer are ready, it's time to assemble the parfaits. In your glass jars or cups, start with a layer of chocolate chia pudding, followed by a layer of coconut cream. Add a layer of sliced bananas, then sprinkle with the crunchy mixture. Repeat the layers until you reach the top of the glass, finishing with a layer of coconut cream and some sliced bananas.
  5. Top your Banana and Chocolate Chia Cream Pie Parfaits with chopped chocolate and dried roses for an elegant touch. You can also drizzle a bit of honey or maple syrup over the top for extra sweetness if desired.

Notes

  • These parfaits can be stored in the refrigerator for up to 3 days.
  • For the best texture, consume them within 1-2 days.
  • Keep the crunchy layer separate until just before serving to maintain its crunchiness.