Banana and Chocolate Chia Cream Parfait

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I didn’t expect this to be one of the best breakfasts I’ve ever made, but it was. Sometimes, life takes you by surprise.

I saw this recipe a few months ago on a food blog that I follow. I love anything with banana and chocolate, and I like throwing chia seeds into the mix. So last night I decided to make the two puddings.

My favorite part about this jar (besides mixing it all together when I eat it) is the chocolate chia pudding. I added a little more salt than the original recipe called for and I’m happy that I did. I read once in a baking cookbook that salt is the key ingredient in anything sweet, and I couldn’t agree more. In this case, it balances out the chocolate, banana, and coconut so your taste buds aren’t overwhelmed with sweetness.

My other favorite part about this jar is mashing the bananas for the middle layer. I’ve found that it can be very cathartic.

ANYWAY. I would highly recommend making this jar as soon as possible. It’s easier than and it looks and it will reward you with a breakfast beyond your expectations.

Here’s a song that goes well with banana and chocolate chia cream pudding-making. It’s also good for drowning out noise in a coffee shop when you’re powering through the last 50 pages of Elena Ferrante’s Book 2. I laughed, I (almost) cried, and I became more addicted. #FerranteFever is definitely a thing.

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Banana and Chocolate Chia Cream Parfait (slightly adapted from Half Baked Harvest)


for the chocolate chia cream pudding:
2 cups almond/coconut milk or your favorite milk
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
2 Tbsp maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt

for the coconut cream:
1 can lowfat canned coconut milk
1/3 cup chia seeds
2 Tbsp maple syrup
1/4 tsp vanilla extract

for serving:
1 ripe banana mashed
2 ripe bananas sliced


To make the chocolate chia pudding, combine all the ingredients in a bowl, stirring well to combine. Cover and let sit, preferably overnight, in the fridge or for at least 4 hours.
Once the pudding has thickened, add it to a blender and blend until smooth and creamy. The pudding will not be as thick as traditional pudding, but should not be soupy.

To make the coconut cream, combine the coconut milk, chia seeds, maple syrup, vanilla and a pinch of salt in a bowl. Cover and place in the fridge overnight until thickened and creamy.

In the morning, divide the chocolate pudding between 5-4 serving glasses. If desired add a layer of mashed banana to each glass. Top with a layer of the coconut cream pudding. If not serving right away, cover and chill in the fridge for up to 3-4 days. To serve, top with sliced banana and granola. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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