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Chocolate Chia & Raspberry Parfait

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I realize that we have shared a couple of quick parfaits here before but it is quite nice to have a few different desserts to choose between when late night cravings set in. Our Apple Crunch Parfait seems to have become quite popular (not only in our house) and this new parfait is just as good. Easily explained, it’s a chai spiced chocolate chia pudding topped with a lush and creamy raspberry mousse made from only 3 ingredients! It’s one of those happy coincidences when a really simple recipe also turns out to be deliciously addictive. I could eat the mousse with a spoon straight from the food processor (and I do when David isn’t watching) but turning it into a parfait feels a little classier. This is usually served a sweet snack or simple dessert in our family but I guess it could be a pretty awesome breakfast as well.

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We claim that this is an easy one to make. As a matter of fact, it is so simple that even Isac, our 18-months old toddler, can make it (well kind of). Just press play on this little video below and you’ll see for yourselves!

Chia pudding is one of Isac’s newest obsessions. I can’t believe his shirt looks so clean on these photos as he normally pour those jelly seeds all over himself in an attempt to gobble a full glass in less than five seconds. He sure is a speed eating little monkey.

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Chai & Chocolate Chia & Raspberry Parfait
Serves 2

Chai & Chocolate Chia Pudding
3 tbsp chia seeds

250 ml / 1 cup plant milk of choice (oat milk, almond milk, rice milk or coconut milk) 
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp grund clove
1-2 tsp cacao powder
1 pinch sea salt

Raspberry Mousse
1 ripe avocado, stoned
200 g / 1 1/2 cups frozen raspberries (thawed) or fresh
4-5 soft dates, pitted

Topping
8 fresh raspberries

2 tsp nut butter (we used cashew nut butter)
1 tbsp desiccated coconut (unsweetened)

Whisk together chia seeds and plant milk in a bowl. Measure the spices into a small bowl, stir and then add them to the chia mixture along with cacao powder and salt. Whisk until all is mixed and there are no lumps. Leave to soak for 30 minutes, whisk one or two times in between to make sure it stays smooth. Prepare the raspberry mousse while the chia pudding is becoming thicker. Add raspberries, avocado and dates to a food processor. Run on high speed until smooth. Layer the chocolate & chai chia pudding with the raspberry mousse into two glasses or jars. Keeps in the fridge for 2-3 days in sealed jars without the topping.

By: greenkitchenstories

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