Chocolate Pudding Parfaits
Servings: 4 people
Indulgent and decadent, these chocolate pudding parfaits are sure to be your next favorite dessert. Layers of chocolate pudding, raspberry compote, coconut whipped cream, and a chocolate cookie crumble make this oh soooo good. Paleo and AIP friendly!To make these coconut-free: Use the non-coconut ingredients below in the crumble and the pudding and then for the omit the whipped topping or make the "cream" from these cream parfaits with tigernut milk, 1 tsp of maple syrup, 1 tsp of gelatin, and no pumpkin or spices (so just tigernut milk, sweetener, and gelatin).
Ingredients
For the Chocolate Cookie Layer:
- 1/2 cup Cassava Flour ( or Coconut Flour)
- 2 tbsp Carob Powder (or Cocoa Powder if not on AIP)
- pinch Sea Salt
- 1/4 cup Avocado Oil ( or melted Coconut Oil)
- 1 tbsp Maple Syrup
For the Chocolate Pudding:
- 2 ripe Avocados
- 3 tbsp Carob Powder (or Cocoa Powder if not on AIP)
- 1/2 cup Coconut Milk (or tigernut milk or banana milk for AIP or other dairy-free milk if not on AIP)
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Powder ( or Vanilla Extract)
- pinch Sea Salt
For the Raspberry Sauce Layer:
- 1 cup Raspberries ((fresh or frozen))
- 2 tbsp Water
- 1 tbsp Maple Syrup
For the Coconut Cream Layer:
- 1/2 cup Coconut Cream
- 1 tbsp Maple Syrup
Instructions
For the Chocolate Cookie Layer:
- Preheat the oven to 350 F. Mix the ingredients for the crumble together in a bowl, then spread out into a thin layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Let cool. Then crumble into a bowl.
For the Chocolate Pudding:
- While the cookie layer is baking, mix everything for the pudding together in a large bowl with an immersion blender or hand mixer until smooth. You can also use a blender or food processor as well. Note: If you don't have either of those, use the back of a fork to mash the avocado and then add the rest of the ingredients in and mix.
For the Raspberry Sauce Layer:
- Put the raspberries in a microwave-safe container or a small saucepan with the water and maple syrup. Either microwave for 30 seconds to 1 minute or until the raspberries are soft and can be squished with a fork into a chunky sauce - or cook in the saucepan over medium heat until they can be squished into a sauce.
For the Coconut Cream:
- Mix the ingredients together with a spoon.
To assemble the parfaits:
- Add the finished components in layers to small jars or bowls in whatever order you prefer.
Notes
You can make this dessert up to about 3 days ahead of time. However, don't put the layers together if storing in the fridge.
The avocado pudding may start to separate a bit, getting a little liquid on top, but this is ok. Just pour the liquid off and then mix the pudding again with a spoon.
Keep the cookie crumble separate in an airtight container at room temperature.
Assemble just before serving (or that day if putting it in a container to go for instance).
Nutrition
Serving: 1parfaitCalories: 455kcalCarbohydrates: 49gProtein: 3gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 12mgPotassium: 349mgFiber: 6gSugar: 27gVitamin A: 11IUVitamin C: 10mgCalcium: 103mgIron: 3mg
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !