Step 1

Place all chia pudding ingredients in a blender and blend until smooth and just combined – a few seconds. For a smoother chia pudding blend until chia seeds are broken down.

Step 2

Transfer to a glass container and place in the fridge and let set overnight.

Step 3

Depending on consistency of coconut milk used, if chia pudding is too thick after it has set, feel free to stir in 1/4 cup at a time of a non-dairy milk such as almond or coconut milk until desired consistency is achieved.

Step 4

Place frozen berries and water in saucepan over medium heat. Let cook for 5-8 minutes, stir occasionally.

Step 5

Once berries are broken down and begin to bubble. Stir in the vanilla and optional maple syrup and simmer on low for 2-3 minutes. Remove from heat and stir in chia seed.

Step 6

Transfer to a glass container and allow to cool. Once cooled transfer to the fridge and let set overnight.

Step 7

Layer chia pudding and raspberry sauce however you please, dividing it up among 4-5 containers. You can also add a layer of granola if you wish and any toppings that sound good to you. I love using these tulip Weck mason jars for the perfect size.

Step 8

Serve immediately or place in fridge. Parfaits are best to be consumed within 4-5 days of making.