Irish Coffee Chia Parfait Recipe

Prep Time 1 hr 30 mins
Cook Time 5 mins
Total Time 1 hr 35 mins
Serves 6     adjust servings

Ingredients

Simple Homemade Chocolate Syrup

  • 1/4 cup water
  • 1/2 cup honey
  • 1 pinch sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract

Mocha Chia Pudding

  • 14 oz can full-fat coconut milk
  • 1/3 cup cocoa powder
  • 1/4 cup coconut palm sugar or honey
  • 1 tsp ground espresso beans or finely ground coffee beans
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1/2 cup whole chia seeds

Almond Vanilla Chia Pudding

  • 14 oz can full-fat coconut milk
  • 1/4 cup honey
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 pinch sea salt
  • 2 tbsp collagen powder, optional
  • 1/2 cup whole chia seeds

Whipped Coconut Cream

  • 14 oz cans full-fat coconut milk
  • 1 tsp vanilla extract, optional

Garnish

  • 1/2 cup silvered almonds
  • 3 oz dark chocolate, chopped

Instructions

For the Simple Homemade Chocolate Syrup:

In a small saucepan, combine the water, honey, and salt. Turn the heat to medium and whisk until the honey dissolves, about a minute.

Add the cocoa powder, whisking until it dissolves.

Turn off the heat. Add the vanilla extract, and stir until everything is combined.

Cool for a few minutes, then refrigerate in a covered container until use. This can be made ahead of time.

This will keep for about a week in the fridge.

For the Mocha Chia Pudding:

In a large bowl, combine the coconut milk, cocoa powder, coconut sugar, ground espresso, vanilla, and salt. Whisk so that everything is combined, and the sugar is completely dissolved.

Slowly stir in the chia seeds, whisking constantly so that they don't clump up. Whisk for at least 30 seconds.

Refrigerate the mocha chia pudding for at least 30 minutes. The mixture will thicken up. If it's too thick after 30 minutes, add a little extra coconut milk or water to thin it out just a bit before you assemble the parfait.

For the Almond Vanilla Chia Pudding:

In a large bowl, combine the coconut milk, honey, vanilla, almond extract, salt, and collagen. Whisk so that everything is combined, and the honey is completely dissolved.

Slowly stir in the chia seeds, whisking constantly so that they don't clump up. Whisk for at least 30 seconds.

Refrigerate the almond vanilla chia pudding for at least 30 minutes. The mixture will thicken up. If it's too thick after 30 minutes, add a little extra coconut milk or water to thin it out just a bit before you assemble the parfait.

For the Whipped Coconut Cream:

Refrigerate the two cans of coconut milk for 24 hours. I recommend making the whipped coconut cream right before serving.

Carefully open the cans and scoop the hardened coconut cream out into a large mixing bowl. Save the coconut water for adding to other recipes or discard.

Add the vanilla.

Using an electric mixer, beat on high until the cream is whipped. Usually this takes about one minute.

To assemble the Irish Coffee Chia Parfait:

Collect 6 small dessert glasses.

Add about a tablespoon of the Chocolate Syrup to the bottom of the glass.

Evenly spoon the Mocha Chia Pudding into the glasses.

Then, spoon the Almond Vanilla Chia Pudding on top of that.

Top with the Whipped Coconut Cream.

Sprinkle with silvered almonds and chopped dark chocolate as garnish.

You can assemble the first three layers ahead of time and top with the cream right before serving, if desired.

by

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