Serves: 3

Prep Time: 8 hours


For the chia pudding

  • 1 cup almond milk
  • 1 heaping tablespoon almond butter (or other nut or seed butter)
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup chia seeds
  • 6-8 mint leaves

For the parfait

  • 10 ounces almond milk greek yogurt
  • 2 tablespoon honey
  • 2 tablespoons cacao nibs
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons sliced almonds


  1. Blend all ingredients for the chia pudding, except for the chia seeds, in a blender until combine. Strain through a sieve to remove any excess mint leaves. Place the blended mixture into a resealable large jar then add chia seeds. Seal jar and shake extremely well.*
  2. Place in refrigerator overnight or for at least 3+ hours.
  3. The next morning, whisk together greek yogurt and honey.
  4. Layer the parfaits in a glass or jar with a little chia seed mixture, then yogurt, then cacao nibs, coconut and sliced almonds and repeat!

Recipe Notes
*I find that if I shake the chia seeds very well, put them in the fridge for 20-30 minutes then shake once more, this keeps the chia seeds from congealing.

Recipe by: Juli at