Blackberry Yogurt Chia Parfait - A Wild Magic In A Pot
A naturally sweet, no-bake parfait layered with creamy chia yogurt, juicy blackberries, and a fibre-rich almond base. Full of summer colour, gut-loving goodness, and a little wild magic in every spoon.
Equipment
Ingredients
For the base:
- 80 g almond pulp wet
- 1 banana medium, ripe
- 40 g pumpkin seeds organic, raw
- 80 g date paste homemade or store-bought
- 3 tbsp desiccated coconut
- 10 g Raw cocoa powder raw, alkalised
- 200 g blackberries fresh
For the yoghurt chia layer:
- 500 g Greek yoghurt homemade or store-bought
- 4 tbsp chia seeds
- 1 tsp psyllium husk powder or flakes
- 3 tbsp honey or maple syrup
Instructions
Prep the chia yoghurt pudding:
- In a large mixing bowl, stir together the yoghurt, chia seeds and honey.
- Let it sit for 10–15 minutes.
Blend the berry layer:
- Blend half the yoghurt mix with half the blackberries.
Blend the base ingredients:
- Blend banana, almond pulp, pumpkin seeds, date paste, and desiccated coconut in a food processor.
- Press into the bottom of each jar.
Assemble:
- Almond pulp base
- Blackberry chia yoghurt
- Plain chia yoghurt
- Top with fresh berries and a sprinkle of pumpkin seeds or coconut.
- Set them into the fridge for about 30 minutes.
- Serve and enjoy!
Notes
Use ripe blackberries for deep colour and natural sweetness.
Add a squeeze of lemon juice to brighten the flavour and preserve the colour.
Let each set for defined layers for 5–10 minutes, before adding the next.
Use clear jars to show off the stunning purple hues.
Store in airtight jars in the fridge for up to 4 days. They are perfect for a grab-and-go breakfast, snack, or post-lunch sweet treat.
Swap blackberries for blueberries or figs.
Add a spoonful of yogurt + tahini swirl on top for creamy contrast.
Garnish with cacao nibs or granola just before serving.
Use oat pulp or ground sunflower seeds instead of almond pulp for a nut-free version.
YourDani x x
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