🍒 Cherry Yogurt Chia Parfait - With Love From Summer
A refreshing no-bake parfait made with a creamy chia yogurt layer, juicy cherries, and a naturally sweetened almond pulp base. Gluten-free, lactose-free, and refined sugar-free.
Equipment
Ingredients
For the base:
- 100 g almond pulp wet
- 1 ripe banana medium
- 40 g pumpkin seeds
- 100 g date paste
- 3 tbsp desiccated coconut
For the Chia Yoghurt Layer:
- 500 g yoghurt homemade or lactose-free
- 4 tbsp chia seeds
- 1 tsp psyllium husk
- 3 tbsp Honey
Fruit Layer:
- 200 g fresh cherries pitted and sliced - blended into the yoghurt chia mix
Toppings:
- strained yogurt or any thick Greek-style or Skyr
- 100 halved cherries as decoration
- Walnuts
Instructions
Make the almond base:
- In a food processor, blend banana, almond pulp, pumpkin seeds, date paste, and coconut until smooth.
- Divide into 6 jars and press firmly into the base.
Prepare chia cherry yoghurt:
- Stir together yogurt, chia seeds, psyllium husk, and honey/maple syrup.
- Let sit for 10–15 minutes to thicken.
- Blend the chia yogurt with 200g of the pitted cherries.
Assemble the jars:
- Layer: almond base → cherry slices → cherry yogurt cherry blend → strained yoghurt.
- Decorate with reserved cherries and crushed walnuts on top.
Chill:
- Refrigerate for at least half an hour before serving.
- Best enjoyed within 4 days.
- Enjoy!
Notes
Dani's Notes:
This recipe is a great way to use leftover almond pulp from homemade almond milk. It’s high in fiber, naturally sweetened, and loaded with seasonal flavor. You can prep it in advance and keep it in the fridge for up to 4 days.YourDani x x
Nutrition
Calories: 300kcal
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