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This recipe is a three layer parfait of chocolatey chia pudding, blueberry jam, and sweet vanilla cashew cream. I love making elaborate dishes because I enjoy making food that is beautiful to look at and because time spent preparing food is like therapy for me. But this recipe is also great if you are in a hurry for a handful of reasons. One reason is that you can make a couple of these parfaits ahead of time in mason jars and just pull one out when you are ready to eat or to take with you to work. It should last 3-4 days in a sealed container in the fridge.
Another reason this recipe works if you're busy is that it is very adaptable. You could just make the chocolate pudding part and throw some berries on top. Or just make the super quick berry jam and put it on toast. You don't have to make all three components if you have limited time, but it will be really delicious if you do. You can also play around with different ways to customize this recipe. I used blueberries because I had some on hand, but you can swap them out for another fruit or add different toppings to make your parfait unique. I'd recommend fresh fruit, nuts, seeds, coconut flakes, or cacao nibs.
The superfood that makes this recipe possible is chia seeds. Chia seeds are great for raw pudding and jam because when added to liquid they form a thick gelatinous texture. Chia seeds are a great energy source as well. They are truly a "superfood" because they are full of fiber, anti-oxidants and Omega-3s. And unlike flax, chia seeds dont need to be ground in order for the nutrients to be digestible. For more on chia seeds check out my post on chia for the Food Optimist.
Raw Pudding Parfait
Raw Chocolate Pudding:
1/2 cup plant-based milk (for a recipe read my post on Food Optimist-http://foodoptimist.blogspot.com/2013/07/dairy-debate-plus-nut-or-seed-milk.html)
1 heaping tbsp chia seeds
2 tsp raw cacao powder
1/8 tsp cinnamon
1 tbsp organic grade B maple syrup
Raw Blueberry Jam:
1/2 cup blueberries
1 heaping tbsp chia seeds
Raw Vanilla Cream:
1/2 cup cashews, soaked at least 5 hours
1 tbsp melted coconut oil (to make the recipe raw, melt by putting in a bowl over warm water rather than on the stove)
1 tbsp melted cacao butter (this can be hard to find, but is SO worth it. I get it at Whole Foods. If you can't find it, substitute with more coconut oil)
1 tbsp water
1 tsp maca powder
1/4 vanilla bean, scraped
1 tbsp raw honey
1/4 cup pumpkin seeds
Makes 2 large parfaits.
1. Whisk together all pudding ingredients and put aside to allow chia seeds to gel.
2. Put berries and chia seeds in a food processor and pulse to puree. If your berries are not very sweet or if you switch them out for a less sweet fruit you may choose to add a little sweetener. Put aside to gel.
3. Put all Vanilla Cream ingredients into the food processor and mix until smooth.
4. Once the pudding has achieved a desirable texture, begin assembling the parfait. I put pumpkin seeds between the layers in mine. Add any toppings you like. Because the vanilla cream is a bit runnier, I like to put it on top. Enjoy as a dessert or an indulgent breakfast or snack!