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Close up photo of agave nectar being drizzled on chia seed pudding

Chia Seed Parfait with Chocolate and Raspberries

Chloe from Forkful of Plants
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Raw
Servings 2
Chia seed parfait makes for a super easy and healthy breakfast, high in protein, fibre, and healthy fats. Chocolate and raspberry is a flavour match made in heaven, with the perfect balance of sweet, rich and fresh- better yet, you can prepare this delicious dish for an entire week in advance, taking the stress out of weekday breakfasts!


  • 4 tbsp chia seeds
  • 1 tbsp cacao powder
  • 250 ml almond milk (1 cup)
  • 1 tsp vanilla extract
  • 2 tsp natural liquid sweetener
  • 150 g fresh or frozen raspberries (~1 heaped cup)
  • 2 tbsp sliced almonds optional


  • Split the chia seeds between 2 small bowls. To one bowl, add the cacao powder and mix. Split the milk, vanilla and liquid sweetener between the two bowls, and stir.
  • Wait 5 minutes, then stir the mixtures one more time. Make sure there are no clumps of chia seeds. Move the bowls to the fridge and allow to set for at least 1 hour.
  • Once the chia pudding has set, layer the parfait in two glasses. Add half the chocolate pudding to the bottom of each glass, add the raspberries, then finally layer the vanilla pudding on top.
  • You can top the parfaits with a few extra raspberries, chopped nuts, and a drizzle of syrup.


Storage: This recipe should be prepared 1-2 hours in advance to give it time to set, but can also be made up to 5 days in advance and stored in the fridge. You can also keep it in the freezer for up to 4 weeks. Freeze it in airtight containers and thaw in the fridge overnight before eating.
Top tips: Two tablespoons of chia seeds to half cup liquid (per person) is the perfect ratio. If your chia seeds still aren’t absorbing, they may be past their best. I would recommend checking the date on your seeds and trying again with some fresh ones.
If your chia seeds are fresh but you still find the pudding too runny, you can try adding in an extra half tablespoon of chia seeds and leaving the pudding for half an hour. 
The most important part of this recipe is adding the ingredients together and mixing, waiting 5 minutes, then mixing again. This stops the chia seed parfait from being clumpy or separating in the fridge. There shouldn’t be any chia seed clumps once you have finished mixing.
If you don’t like the texture of chia seeds, you can actually blend your chia pudding! You can us a normal or immersion blender to blend the pudding until it’s smooth.
Tried this recipe?Let us know how it was!