Raspberry chia parfaits

Current rating: 5 (1 ratings)
Serves 4
Prep 15
Cook 10-15
Chia Pudding
  • 2 cups So Good™ Almond Milk Unsweetened
  • 1/2 cup chia seeds
  • 4 tsp maple syrup
  • 1 tsp vanilla extract
Raspberry Compote
  • 2 cups fresh or frozen raspberries (270g) 
  • 2 Tbsp caster sugar 
  • 1 Tbsp lemon juice 
To Serve
  • 1/2 cup fresh raspberries (68g) 
  • 1 handful fresh mint leaves 

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  1. Prepare chia pudding by placing almond milk, chia seeds, maple syrup and vanilla in a large bowl and whisking to combine. Cover and refrigerate overnight (or for a minimum of 6 hours), until thick and creamy.
  2. Meanwhile, make raspberry compote. Place raspberries, sugar and lemon juice in a saucepan on medium heat. Simmer rapidly for 10-15 minutes, until you form a thick compote. Refrigerate until required.
  3. Assemble parfaits by layering raspberry compote and chia pudding into four glasses or jars. Top with fresh raspberries and garnish with mint. 

Tips

  • For extra crunch, add a layer of toasted chopped nuts or granola.  
  • Parfaits can be assembled a few hours in advance and refrigerated until required. 
  • Chia pudding and raspberry compote can be refrigerated individually for up to 5 days. 
  • Recipe is easily halved or doubled (or use smaller glasses to make mini servings). 

Tips

  • For extra crunch, add a layer of toasted chopped nuts or granola.  
  • Parfaits can be assembled a few hours in advance and refrigerated until required. 
  • Chia pudding and raspberry compote can be refrigerated individually for up to 5 days. 
  • Recipe is easily halved or doubled (or use smaller glasses to make mini servings). 

Nutrition Information