Description
With very little prep time and a mouthwatering presentation, these S’mores Chia Pudding Parfaits (vegan) will be your new favorite breakfast!
Ingredients
- FOR THE CHIA PUDDING:
- 1 cup Coconut Milk
- 1 cup Almond Milk
- 6 Tablespoons Chia Seeds
- 2 teaspoons Vanilla
- 2 Tablespoons Maple Syrup, Raw Sugar, Or Honey (if Not Vegan)
- FOR THE VEGAN MARSHMALLOW FLUFF:
- ⅔ cups Chilled Liquid From Canned Chickpeas (From A 15-ounce Can)
- ½ cups Sugar
- ½ Tablespoons Arrowroot Starch Or Cream Of Tartar
- FOR THE CHOCOLATE SAUCE:
- ¼ cups Coconut Oil, Melted
- 3 Tablespoons Cocoa Powder
- 2 Tablespoons Maple Syrup (or Honey If Not Vegan)
- FOR THE PARFAITS:
- 8 Graham Crackers (crushed)
- 4 Pieces Ghirardelli Intense Dark Sea Salt Soiree
Preparation
For the chia pudding:
Place all ingredients in a bowl and mix well. Transfer to a sealed container and refrigerate at least 2 hours, or overnight.
For the vegan marshmallow fluff:
Pour the chickpea liquid in the bowl of an electric mixer or large mixing bowl. Using the whisk attachment, beat at low speed. Slowly increase the speed to high. Once soft peaks have formed (about 5 minutes), add sugar in a steady stream and arrowroot starch or cream of tartar. Continue beating on high for another 5 minutes, or until stiff, glossy peaks form. Peaks should be able to hold their shape.
For the chocolate sauce:
To make the chocolate syrup, whisk coconut oil, cocoa powder, and maple syrup in small bowl until smooth.
To assemble parfaits, begin with a layer of crushed graham crackers. Add a layer of chia pudding, then another layer of crushed graham crackers, and a final layer of chia pudding. Top with a spoonful of chocolate sauce and a heaping amount of marshmallow fluff. Use a kitchen torch to toast the marshmallow.
Finish the parfaits off with a sprinkle of crushed graham crackers, a drizzle of chocolate sauce, and a piece of dark chocolate.
