Strawberry Yoghurt Chia Parfait - Summer In A Jar
This naturally sweet, no-bake dessert jar is layered with a cocoa nutty base, fresh strawberries, creamy chia yoghurt and rich chocolate ganache. It is gluten-free and refined sugar-free.
Equipment
Ingredients
For the Cocoa Almond Base:
- 100 g almond pulp wet
- 1 medium banana ripe
- 40 g pumpkin seeds raw, organic
- 100 g date paste homemade or store-bought
- 3 tbsp desiccated coconut
- 10 g Raw cocoa powder raw, alkalised
- 200 g strawberries fresh
For the Yoghurt Chia Layer:
- 500 g Greek yoghurt homemade or plant-based yoghurt
- 4 tbsp chia seeds
- 1 tsp psyllium husk powder
- 3 tbsp honey or maple syrup
For the chocolate ganache:
- 70 g almond butter or any nut butter
- 2 tbsp honey or maple syrup
- 15 g Raw cocoa powder raw, alkalised
Instructions
Mix the yoghurt chia layer:
- In a large mixing bowl place yoghurt, chia seeds, psyllium husk and honey. Stir well. Let sit for 10–15 minutes.
- Optional: Blend yoghurt chia mix for smoother mixture.
Prepare the base:
- In a food processor, blend the banana with almond pulp, date paste, cocoa, pumpkin seeds, and coconut to form a sticky base.
- Scoop the mixture into jars. Press into the bottom using a spoon.
- Layer into jars: cocoa nutty base, fresh strawberry slices and chia yoghurt. Set into a fridge for about 10 minutes
Prepare the chocolate ganache:
- In a small mixing bowl, place the hazelnut butter, honey and cocoa powder.
- Using a silicone spatula, stir well.
- Add some water to achieve a runny texture.
Final assembling:
- Take the jars out of the fridge and pour the chocolate ganache.
- Decorate with sliced strawberries and extra pumpkin seeds.
- Set them into the fridge for another 30 minutes.
- Serve and enjoy!
Notes
This recipe uses leftover almond pulp from homemade almond milk—it's rich in fibre and great for reducing kitchen waste. If you don't have any pulp, just grind almonds or use almond flour.
Each jar contains around 3.3g of saturated fat and 26g of sugar per serving.
The saturated fats come mainly from plant-based ingredients like coconut, pumpkin seeds, and hazelnuts, which also provide healthy unsaturated fats and fibre. The sugars are all naturally occurring from banana, dates, strawberries, and a touch of honey or maple syrup—no refined sugars added. The high fibre content (8.6g) slows sugar absorption, making this parfait a more balanced and gut-friendly choice. Psyllium husk is high in digestive fibres and helps bind the layers. The yoghurt chia mix can be made ahead and stored for 3–4 days, making this an ideal make-ahead snack or breakfast. For a vegan version, use plant-based yoghurt and swap honey for maple syrup. Strawberries are at their seasonal peak in summer, bringing natural sweetness and a boost of vitamin C. You can customise this recipe using raspberries, cherries, or peaches, depending on the season. Keeps well in the fridge for up to 4 days in airtight jars.
The saturated fats come mainly from plant-based ingredients like coconut, pumpkin seeds, and hazelnuts, which also provide healthy unsaturated fats and fibre. The sugars are all naturally occurring from banana, dates, strawberries, and a touch of honey or maple syrup—no refined sugars added. The high fibre content (8.6g) slows sugar absorption, making this parfait a more balanced and gut-friendly choice. Psyllium husk is high in digestive fibres and helps bind the layers. The yoghurt chia mix can be made ahead and stored for 3–4 days, making this an ideal make-ahead snack or breakfast. For a vegan version, use plant-based yoghurt and swap honey for maple syrup. Strawberries are at their seasonal peak in summer, bringing natural sweetness and a boost of vitamin C. You can customise this recipe using raspberries, cherries, or peaches, depending on the season. Keeps well in the fridge for up to 4 days in airtight jars.
YourDani x x
Nutrition
Calories: 336kcalCarbohydrates: 39.7gProtein: 15.5gFat: 16.1gSaturated Fat: 3.3gFiber: 8.6gSugar: 26g
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