# What You Need:
→ Chocolate Chia Pudding
01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Coconut Whip
07 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract
→ Parfait Layers and Toppings
10 - 1/2 cup fresh berries (raspberries, strawberries, or blueberries)
11 - 2 tablespoons vegan dark chocolate, shaved or chopped (optional)
12 - 2 tablespoons toasted coconut flakes (optional)
# Directions:
01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until completely smooth and combined.
02 - Stir chia seeds into the chocolate mixture, ensuring they are evenly distributed throughout to prevent settling and clumping.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent clumping and achieve a thickened consistency.
04 - From the chilled can of coconut milk, carefully scoop the solidified coconut cream layer from the top into a clean mixing bowl. Reserve or discard the liquid as needed.
05 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip on medium-high speed for 2 to 3 minutes until light, fluffy, and aerated.
06 - Spoon a layer of chocolate chia pudding into parfait glasses or small jars, followed by a layer of coconut whip. Repeat layering until glasses are nearly full.
07 - Top each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes as desired. Serve immediately or refrigerate until ready to enjoy.
