Denise says:

  • This creamy cashew and coconut chia parfait is a wholesome, naturally sweet treat, perfect for breakfast, a snack, or a light dessert.
  • The rich cashew milk blends beautifully with chia seeds to create a luscious, pudding-like texture.
  • Top it with toasted coconut, pumpkin seeds, and toasted cashew nuts for extra flavour and crunch.

Ingredients:

  • 55g whole cashews
  • 4-6 Medjool dates – pitted
  • ½ teaspoon vanilla extract
  • Pinch of ground cinnamon
  • Pinch of salt
  • 375ml plant-based milk (cashew nut milk, almond nut milk or water if preferred)
  • 4 tablespoons chia seeds
  • Toppings:
  • 150g blueberries
  • 2 kiwis – peeled and sliced
  • 2 tablespoons toasted coconut
  • 2 tablespoons toasted cashew nuts

Method

  1. Place the cashews in a small bowl and cover with warm water. Soak for 1 hour or overnight.
  2. Drain the cashews and transfer them to a blender. Add the dates, vanilla extract, cinnamon, salt, and milk (or water). Blend until completely smooth, up to 1 minute.
  3. Pour the cashew mixture into a glass container or bowl and stir in the chia seeds. Mix well to combine to avoid the chia seeds clumping together. Mix again after an hour.
  4. Cover and refrigerate for at least 3 hours, or ideally overnight, until the mixture thickens to a pudding-like consistency.
  5. Divide the parfait among serving bowls or jars and garnish with blueberries, sliced kiwi, toasted coconut and toasted cashew nuts. Serve chilled.
Tagged in: Blueberries, breakfast, Cashew Nuts, chia seeds, Cinnamon, Dates, dessert, English, Plant based milk, snack