Now that the high-pressure holidays are behind us, it’s time for spring celebrations. St. Patrick’s Day is coming up, which means green, boozy, potato-y and mint chocolate treats are on the menu. This Mint Chocolate Chia Parfait is both festive and wholesome — perfect for dessert or a brunch bite without any crazy ingredients. Before the recipe, here are a few updates.
It’s the weekend, and today and tomorrow are especially exciting because Vegan Street Fair takes place in North Hollywood on Sunday. I’m an official blogger for the event, so I’ll be sharing highlights on my Instagram and Facebook. I’m also meeting local bloggers for a potluck and prop swap — a great chance to socialize and sample new vegan creations. Another big event on my calendar is Natural Products Expo West, March 5–8, where many vegan products and brands will be showcased. If you’ll be attending, let me know so we can meet up.
I’ve been photographing recipes for cookbook projects lately. I’m shooting for Jess Nadel’s second cookbook and preparing to start photos for Jason Wrobel’s book as well. That means lots of time in the kitchen and a bit less time for the blog, but I’m excited about these projects. I may have more cookbook shoots lined up later this year and hope to work on my own book eventually.
Now, about the recipe: this parfait is naturally sweetened, contains spinach (yes, a green vegetable!), and uses chia seeds for fiber, omega fats and protein. I’ve made many chia puddings and parfaits over time, including Blueberry Peach, Peanut Butter Banana Chocolate, Banana Cream, Vanilla Latte, Pumpkin Pie, Apple Pie and Mixed Berry versions — so this mint chocolate take is a fresh addition to a well-loved collection.
This recipe yields two full servings, but you can divide it into small glasses for brunch hors d’oeuvres or a post-colcannon dessert for St. Patrick’s Day.
Mint Chocolate Chia Parfait
Need a festive sweet treat for St. Patrick’s Day? This naturally sweetened Mint Chocolate Chia Parfait includes greens and tastes delightful.
5 minutes
45 minutes
50 minutes
Ingredients
Chocolate Pudding
- 2/3 cup unsweetened non-dairy milk
- 2–3 tablespoons cocoa powder, depending on how chocolatey you prefer
- 1 1/2 tablespoons coconut sugar
- Pinch of salt
- 3 tablespoons chia seeds
Mint Pudding
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup baby spinach, firmly packed
- 1/4 cup fresh mint, firmly packed
- 1 1/2 tablespoons coconut sugar
- Pinch of salt
- 3 tablespoons chia seeds
Extra
- 2 tablespoons cacao nibs, optional
Instructions
Chocolate Pudding
- Combine the chocolate pudding ingredients in a blender — leave out the chia seeds — and puree until smooth.
- Place the chia seeds in a small bowl, pour the chocolate mixture over them and whisk to combine. Refrigerate for 45–60 minutes, stirring every 15 minutes to ensure even gelling.
Mint Pudding
- Combine the mint pudding ingredients in a blender — except the chia seeds — and puree until smooth.
- Place the chia seeds in a small bowl, pour the mint mixture over them and whisk to combine. Refrigerate for 45–60 minutes, stirring every 15 minutes until set.
Assembly
- When both puddings reach a thick, pudding-like consistency, remove them from the fridge. Use two narrow jars or cups and layer 3–4 tablespoons of each flavor alternately until full.
- Sprinkle cacao nibs on the chocolate layers for crunch and garnish with extra nibs or mint leaves if desired. Serve chilled.
Notes
*For extra protein, substitute 1/2 scoop of vegan chocolate protein powder for the cocoa powder.
Nutrition Information:
Yield:
2
Amount Per Serving:
Calories: 365
Total Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 0g
Sodium: 162mg
Carbohydrates: 42g
Fiber: 15g
Sugar: 23g
Protein: 11g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.
Have a great weekend, everyone! <3
You can find this Mint Chocolate Chia Parfait in my High-Protein Meal Prep for Two menu!