This plant-based parfait is elegant, tasty and easy to make. The combination of chocolate pudding and coconut yogurt make this healthy dessert deliciously rich. You can keep it minimal and streamlined by serving this parfait ‘as is’ or jazz it up with a layer of berries and granola. If you’re heading to any potlucks or barbecues, these dairy-free parfaits can substitute as a healthier dessert option. If you’re looking for an easy way to keep your pudding chilled at outdoor parties, order yourself a set of these double wall tea glass from zwilling.com (shown in photo). They’ll keep your chilled desserts cool for much longer compared to regular glassware which make them a perfect choice for summer parties.
Another recipe you might like—The No-Bake, No-Dairy Pumpkin Pie
Makes 4 servings
2 cups organic coconut yogurt (we used coconut grove – found in Whole Foods Market)
1 batch of chocolate pudding (recipe below)
1 sliced strawberry, for garnish
Place about ⅓ cup chocolate pudding into the bottom of each glass, add ½ cup coconut yogurt and another ⅓ cup pudding. Garnish with strawberry slice. Serve chilled.
4 ripe bananas
½ cup cashews
½ cup dried dates (pits removed)
⅓ cup cacao powder (or carob powder)
½ cup plain quick oats
¼ tsp vanilla flavoring
Pinch of sea salt
Blend ingredients in a high-speed blender (like a vitamix or blend-tec) until silky smooth. Note: you will need the tamper tool to press the ingredients down into the blades until it catches (remember to keep lid on when using tamper). Place pudding into a sealed glass container and let cool in the fridge (to thicken) for at least 2 hours or overnight. Serve chilled.
with ⅔ cup pudding and ½ cup coconut yogurt
Carbs: 66 g
Protein: 8 g
Fat: 9 g
Omega 3: 0.05 g
Fiber: 10 g