Dairy-Free Chia Pudding Parfait

Chia pudding parfait in a glass layered with cookies, whipped cream, and bananas.

A creamy, comforting, sweet recipe perfect for breakfast or brunch. This chia pudding parfait recipe has layers of chocolate peanut butter, whipped cream, sliced bananas and crunchy protein cookies to make each mouthful an indulgent bite.

Course Breakfast

Cuisine American

Keyword brunch

Prep Time 5

Cook Time 0

Sitting 30

Total Time 35

Servings

Calories 642kcal

Author Shelby Stover

Equipment

Measuring Cups and Spoons

Ingredients

1 banana sliced
11/4 cup vegan yogurt
2 tablespoons collagen powder
2 tablespoons chia seeds
2 tablespoons honey
2 tablespoons natural peanut butter
2 teaspoons cacao powder
½ cup canned coconut milk full fat
4-5 protein cookies crushed

For The Garnish

1 teaspoons cacao powder
1 teaspoon protein cookies crushed

Instructions

Make The Pudding

Add the yogurt, honey, chia seeds, and collagen powder if using to a medium-size bowl. Whisk well. Let it sit and rise for about 10-15 minutes.
Divide the pudding mixture into two separate bowls.
In one bowl, add the cacao powder and mix well until the ingredients are combined.
In the other bowl add the peanut butter and mix well.
Using a handheld mixer, whip the can of coconut milk until it has the texture of whipped cream.
Crumble the protein cookies either with your hands or by pulsing them in a food processor.

Layer The Parfait

Add the cacao pudding layer at the bottom of a bowl or jar (about 2 tablespoons).
Sprinkle on 2 tablespoons of the cookies layer.
Then add the peanut butter chia pudding on top (. About 2.5 tablespoons).

Toppings

Spoon or pipe the coconut whipped cream to each jar.
Divide the sliced bananas between the servings and sprinkle the top with leftover crushed protein cookies.
Dust with cacao powder to garnish.

Notes

This is one of those recipes that can be made as indulgent or as healthy as you like. To make the chia seed pudding healthier, add the collagen powder to the chia pudding parfait base and go easy on the cookies and coconut whipped cream. You could garnish with fresh fruit or protein crunchy granola instead.

Any nut butter will work in place of peanut butter.

To make coconut whipped cream, you need a can of full-fat coconut milk that’s been in the fridge overnight. Drain the water and whip just the thick white cream (learn the exact steps in this whole30 whipped cream recipe).

Know that this makes two large serving, it could easily be made into three smaller ones. Likewise, the nutrition calculations are off slightly as traditional cookies are used.

Make it ahead: if you’re making chia seed parfait in advance, only mix the two chia seed pudding layers together (the cacao one and the peanut butter one). Don’t layer the parfait yet or you’ll have soggy protein cookies. Layer it in the morning.

Make it vegan: this breakfast parfait can easily be made vegan by swapping maple syrup in place for the honey and making sure your cookies are vegan.

Store it: if you have any leftovers, store them in the fridge for 2-3 days in a jar. Ideally, store the breakfast parfait separately (chia pudding and toppings). If it’s already assembled, you can store it as-is just cover the jar with plastic wrap. Your cookies won’t be as crunchy, but the parfait will still be delicious.

Nutrition