Serves 2


For the chia pudding:

For the raspberry layer:

  • 1 cup frozen or fresh raspberries
  • 1 tbsp water
  • 1 tbsp chia seeds
  • 2 tsp maple syrup


In container or jar with a lid, add the chia pudding ingredients. Stir well to combine everything and make sure there are no clumps. Adjust sweetness to taste by adding more maple syrup.  Allow to sit in the fridge for at least 4 hours or overnight.

In a small pot over medium heat, add the raspberries, water and maple syrup. Cook until the raspberries start to break down, about 3 minutes. Stir in the chia seeds and remove from heat. This can be made ahead with the chia pudding or let it sit for at least 30 minutes before serving.

Assemble the parfaits in a small jar or bowl. Start with a layer of the chia pudding followed by a raspberry layer. Repeat until the jar is filled. Top with any nuts, seeds, nut butters, or granola.


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