Peanut Butter & Jelly Chia Parfait
Creamy chia pudding, fresh and fruity puree all topped off with my smooth homemade sunflower seed butter, (you can always use any peanut butter). Prep in batches or make fresh, store in the fridge for a delicious breakfast, lunch, dessert or quick snack.
Servings Prep Time
2 People 5Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
2 People 5Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Chia Pudding
Berry Jam
Peanut Butter / Seed Butter
Instructions
Chia Pudding
  1. Place all the chia pudding ingredients into a jar and mix together. Place in the fridge and leave it to set for at least 1 – 2 hours, or ideally overnight until the mixture has thickened up.
Berry Jam ‘Jelly’ Layer
  1. Place the fruit and juice in a saucepan and bring the mixture to the boil. Once boiled reduce to a simmer until the fruit has broken down.
  2. Sprinkle over the sugar and add the chia seeds a teaspoon at a time, stirring all the way through.
  3. Allow to cool, then place in the fridge and allow it to thicken up overnight.
Peanut Butter / Seed Butter
  1. If you need to, make your seed butter now. There’s a link in the post with a recipe.
Assembling the Parfait
  1. Spoon a thick layer of chia pudding into the bottom of your jar, followed by a big helping of your berry jam. Top with 3 teaspoons (or more if you like) of your favourite peanut butter or nut free alternative. Enjoy!

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