I always said I wasn’t going to post a chia parfait….why? I thought it was too easy, “overdone” in the health blog world….something most health-driven people have in their back pocket. But sometimes it’s the simple things that people forget about. There are obviously many variations of the “chia parfait” but I created this unique version for “Beach Beauty”: a local, all-natural beauty bar that offers toxin/cruelty-free manicures, pedicures, facials etc.  Allison, the owner and just an all-around rad chick, approached me about creating a healthy appie menu for the launch of their new location.  I, of course, was over the moon, as this was the perfect match for Love and Garnish.

I love chia parfaits because they are totally adaptable: don’t have rose water or time to “stew” fruit? Just crush up some berries and layer instead! No cardamom? Use cinnamon as a replacement! Play around and find something that works for you, your spice drawer, and your schedule.

 

 

 

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Chocolate Chia Pudding with Rose-water Stewed Strawberries and Cardamom Crunch

Ingredients:

Chia Pudding

1 cup chia seeds

2 ¼ cups nut mylk or coconut milk

½ cup maple syrup

3 Tablespoons cacao powder

 

Strawberries

3 cups chopped strawberries

¼ cup + 2 Tablespoons rose water

½ cup honey

½ teaspoon vanilla powder

 

Cardamom Crunch

2 Tablespoons coconut oil

3 Tablespoons maple syrup

¼ cup assorted nuts (I used walnuts and pistachios), crushed into chunks

¼ cup pumpkin seeds

½ cup buckwheat

1 teaspoon cardamom

 

Layers and toppings:

Yogurt of your choice (we love Yoso nondairy Coconut Yogurt or Yoso nut yogurt)

Coconut flakes, unsweetened, optional

Hemp seeds, optional

Nut butter, optional

Goji berries or goldenberries, optional

Fresh strawberries, optional

 

Directions 

In a medium-sized bowl, combine nut mylk, maple syrup, and cacao powder and whisk to incorporate the powder. Stir in the chia seeds and let sit while you prepare the other components.

 

In a sauce-pan, bring rose water, honey, and vanilla powder to a low simmer. Let this boil and reduce down for approximately 12-15 minutes (you want it to be a tad syrupy). Add strawberries and cook for another 4-5 minutes until strawberries are soft and the mixture has the consistency of a chunky jam. (if you don’t cook as long, that’s ok! Play around!). Set aside and let cool.

 

In a skillet, over medium-low heat, warm the coconut oil and maple syrup. Add the nuts, seeds, buckwheat, and cardamom powder and cook for 8 minutes, stirring occasionally so it doesn’t stick. If it gets too dry, add more coconut oil. Remove from heat and transfer to a play to let it cool. After about 15 minutes, it should be hard so you can crumble it with your hands.

Now layer the parfaits:

In a jar with a tight fitting lid, start with the chia pudding, then layer yogurt, strawberries, and cardamom crunch.   Top with any goodies you like