‘Chocolate Covered Strawberry’ Chia Pudding

This 'Chocolate Covered Strawberry Chia Pudding' is delicious & perfect for Valentine's Day (or any day!) breakfast or dessert! (paleo, GF, dairy free)
20 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:24 g
Protein:4 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For chia pudding: In a mason jar add the cashew milk, coconut milk, maple syrup and vanilla. Screw the lid on tight and shake it up! Add in the chia seeds and {optional cinnamon}. Shake again, and make sure the lid is on tight. đŸ˜‰ Place in the fridge, and let it "gel up" for at least 2 hours or overnight.
  2. For chocolate Ganache: Melt the raw honey, coconut oil, and raw cacao powder in a double broiler. Once everything is melted together and smooth, mix in the coconut milk and salt. Take off of heat and stir in vanilla extract.
  3. For strawberries: Slice about 6 strawberries into small chunks (or slices) that roughly yields half a cup.
  4. Arranging the Parfait: In a glass jar layer first the chia pudding, then chocolate ganache, and strawberries. Repeat until you have as many layers as desired. Garnish with a full strawberry dipped in the ganache or simply just more ganache and strawberry pieces. Enjoy right away! {I recommend assembling these right before your plan on serving them, because the strawberries will macerate with the ganache creating an unpleasant look and texture}


- Chia Pudding base is adapted from the recipe on the bottom of this post ( http://www.culinarynutrition.com/5-ways-support-someone-chronic-illness/ ) - My chocolate ganache can easily be subbed with Love Bean Fudge. - Coconut milk for the chocolate ganache uses chilled coconut milk, to get the extra creamy part on top. - You can sub your favorite nut or seed milk for the 3/4 cup almond milk , I personally use cashew due to almond allergy.

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