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+ servings
These parfaits are just heaven in a jar! You certainly can go wrong with chocolate and peanut butter right?
Duration10 mins
Prep Time10 mins


  • 4 tablespoons of chia seeds
  • 1 1/2 cup of almond milk
  • 2 tablespoons of raw cacao powder
  • 1 tablespoon of maple syrup
  • 2 capsule of Hifas de Terra Bio Ganoderma (optional)
  • A dash of vanilla extract
  • For the peanut butter layer:
  • 4 tablespoons of runny peanut butter
  • For the chocolate mousse layer:
  • 1 ripe avocado
  • 2 tablespoons of maple syrup
  • 1 tablespoon of raw cacao powder
  • 30 g of melted good quality dark chocolate
  • A handful of toasted peanuts


  • In a bowl mix together all the ingredients for the chia pudding. I would recommend using a whisk to avoid any lumps. Cover the bowl and place it in the fridge overnight or for at least 3 hours.
  • Once the chia pudding is thick and gloopy you can either blend it if you want a proper chocolate mousse kind of consistency or you can leave it as it.
  • To make the chocolate mousse layer place all the ingredients into a food processor and blitz until you have a creamy and smooth consistency. You might need to scrape the sides from time to time and blitz again.
  • To assemble the parfait place the chia pudding at the top of jar/glass. Add the peanut butter and top with a generous dollop of the avocado chocolate mousse.
  • Sprinkle with the toasted peanuts and enjoy! 
This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here.