Gluten-free, Dairy-free, Paleo, Vegetarian

Apricot Chia Pudding Parfaits

Bright and refreshing, this chia pudding has the perfect pairing of cardamom and apricot. Layered with coconut yogurt and granola, it makes for a perfect light breakfast packed with protein and healthy fats. Make a double batch of the pudding and keep the extras in the fridge to enjoy throughout the week as a quick breakfast or snack.

Makes 2 parfaits

• Apricot Chia Pudding
• ¼ cup chia seeds
• 1 (13.5-ounce) can full-fat coconut milk (see Note below)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 ripe apricots, pitted and chopped
• 1 teaspoon ground cardamom
• To Assemble
• ½ cup Coconut Yogurt, or store-bought plain unsweetened coconut yogurt
• ½ cup granola
• 2 to 4 fresh mint leaves (optional)

For the Pudding

In a bowl or mason jar, mix together the chia seeds, coconut milk, maple syrup, and vanilla. If you’re using a mason jar, you can cover with the lid and shake the mixture to combine. Allow the mixture to sit for 5 minutes.

Add the apricots and cardamom and stir again. Cover and place in the refrigerator to set and thicken for 1 to 2 hours. The pudding can also be prepped the night before and left to set in the refrigerator overnight.

To Assemble

Layer the pudding, coconut yogurt, and granola in two glass serving dishes. Top with fresh mint if desired.

note: If the coconut milk has separated in the can, blend in a blender until smooth before mixing with chia seeds and other ingredients.