Strawberry Almond Coconut Chia Parfaits

Strawberry Almond Coconut Chia Parfaits

2 cups almond mylk
2 Tablespoons coconut butter
6-8 frozen strawberries
1/2 teaspoon maca powder
1/2 teaspoon astragalus powder
6 Tablespoons chia seeds
Non-dairy yogurt for layering (preferably coconut yogurt)

To garnish: fresh strawberries, coconut chips and freeze dried strawberries (optional)

  1. Add Strawberry Almond juice, coconut butter, frozen strawberries, maca and astragalus to high-speed blender. Blend for about 45 seconds until well combined.
  2. Pour contents of the blender into an airtight container or bowl with sealable lid. Whisk in chia seeds for 2-3 minutes. Cover and refrigerate overnight, or for at least 2-3 hours.
  3. In a small cup, press thin strawberry slices again the dry glass. Using a spoon, layer the chia seed pudding and coconut yogurt. Top with coconut chips and crushed freeze-dried strawberries if desired. Enjoy! [Note: You can double the recipe to make a large batch of chia pudding that will stay fresh in your refrigerator for up to 3 days.]

Original recipe created for Pressed Juicery.

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7 comments

Jen June 24, 2017 - 1:03 pm

I just prepped this recipe yesterday and had the chia pudding set overnight. This is delicious and I love the texture! Will definitely be a recipe staple.

Reply
alison wu June 26, 2017 - 5:45 pm

Yay! So glad you like it.

XO

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We scoured the internet for the 10 very best plant-based breakfast recipes – An ordinary Girl April 10, 2019 - 2:04 pm

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Kim June 14, 2019 - 10:33 am

Really love the sound of this recipe but would rice milk be ok to replace almond milk? X

Reply
alison wu June 18, 2019 - 5:17 pm

Yes! Rice milk would work well too!

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