Chia Seed Parfait with Mango- YUM!


This is another gorgeous recipe from the lovely Jules Galloway!

 The most important thing to get right with your parfait is the chia seed mix. I got my chia-to-liquid ratio from Choosing Raw – 3 tablespoons of chia seeds for every cup of liquid, and I always let it soak for at least an hour. You can do this step well ahead of time, and even leave it overnight if you like.

black chia or white chia?

There is no nutritional or textural difference between black chia and white chia seeds, so you can use either. But I reckon white chia just looks prettier in a parfait, wouldn’t you agree?

Ok, so here’s the ingredients, but don’t let this restrict you – we have mangoes in abundance up here at the moment, so it was the natural choice, but you could use peaches, apricots, strawberries, cherries, banana, figs… whatever you like.

3 tbsp chia seeds

1 cup unsweetened almond milk

1/2 tsp vanilla powder (or sugar free vanilla essence)

half a tub of Co-Yo natural coconut yoghurt

1 small mango, sliced

a small handful of blueberries to garnish

let’s do this!

Whisk the chia seeds, almond milk and vanilla together until combined. Leave to stand in the bowl for 5 minutes, then whisk again. Repeat another 5 minutes later (if you remember to do this step, your mix will be smoother and more consistent). Then let it sit for at least an hour.

Once you have a lovely, thick, gluggy chia mixture, it’s time to be creative! In any glass you like, layer your chia first, then your mango, then your coconut yoghurt. Repeat. Pop some berries on top. Beautiful!

Serves 2 hungry tummies