Neapolitan Parfait
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"Hey y'all! Happy Monday. Today I made these über delicious Neapolitan Chia Pudding Parfaits. My guys will be very happy to see these. I can't show them before dinner or they will be gone. These are so easy to make and super nutritious. Gotta think about dinner now. What's everyone else having? #chiapudding #parfait #feedfeed"
-- @veganhuggs
Recipe Intro From veganhuggs
Beauty combined with complex layers of flavors are what parfaits are all about!

Serves 3-4

INGREDIENTS

Chocolate Sauce Bottom Layer:
1/4 cup coconut oil
2-3 tablespoons raw cacao powder or unsweetened cocoa powder
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
Pinch of Himalayan salt


Chocolate Chia Pudding Layer:
1 cup coconut milk or any plant-based milk
1/4 chia seeds
3 tablespoons cacao powder to cocoa powder
3 - 4 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
Pinch of sea salt


Coconut Whipped Cream Layer:
1 can full-fat coconut milk, chilled in refrigerator overnight
2 - 3 teaspoons maple syrup
1 teaspoon pure vanilla extract
Pinch of sea salt


Strawberry Chia Pudding Layer:
1 cup coconut milk or any plant-based milk
1/3 chia seeds
3/4 cup fresh or frozen strawberries
3 - 4 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
Pinch of sea salt


Optional Toppings:
Coconut whipped cream
Chocolate
Cacao Nibs
Fresh strawberry
Chocolate sauce



DIRECTIONS

For the chocolate sauce, place coconut oil, cacao, maple syrup in a small saucepan over medium-low heat. Stir frequently until ingredients are melted. Be careful not to burn. Then add the vanilla and salt and mix well. Remove from heat and let cool at room temperature. Pour 1-2 tablespoons on the bottom of your parfait jars.

For the chocolate chia pudding, add all ingredients into a blender and blend until smooth. Pour on top of chocolate sauce, about 1/2 of the way.

For the coconut cream, in a large bowl, hand beaters or a stand mixer. Chill bowl and beaters in freezer for 15 minutes. Turn can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl. Whip the coconut cream for 3 to 5 minutes, until it's fluffy and light. Mix in sweetener, salt and vanilla, whip for another minute. Place on top of chocolate pudding, about 3/4 of the way.

For the strawberry chia pudding, Add all ingredients into a blender and blend until smooth. Pour on top of coconut whip. Place parfait in the fridge for 1 hour or more. Enjoy!

Note: If you want to skip some steps, you can use store-bought coconut whip and chocolate sauce.