Raspberry Lemon Chia Parfait

In the heat of summer, this rainbow of raspberry-lemon, high protein goodness satisfies on every level. It’s a raw, vegan, refreshing, delicious plant-based dessert that’s healthy enough to provide a solid breakfast for an athlete or replenishing snack. In fact, we think you’ll be shocked to see the nutrition profile of this vegan snack. We were!

The bottom layer is a raspberry-infused chia pudding that you top with creamy, vegan lemon pudding.  It’s tart, slightly sweet, and filling. You could garnish it with toasted coconut and lemon zest, or fresh berries.

How do you get these vibrant colors, you ask?!

The vibrant colors come from two plant-based powders:

1. Dragonfruit, also known as Pitaya powder, is vibrant pink and very slightly sweet flavored. You can also use Beet Root powder.
2. Ground Turmeric creates a bright lemon yellow color.

Either layer is a delight on its own, swirled together, or layered.  We recently made Orion a fruit pizza for his 6^th birthday. The lemon custard was our sauce! Here's that recipe:

Chia seeds should be soaked for at least 30 minutes to absorb the raspberry flavors and remove the natural digestive inhibitors so you can enjoy all the nutritional benefits of the seeds. Chia seeds absorb 12 times their weight in liquid!

You can serve this vegan parfait in a fancy glass or pint jar that you store in the refrigerator for tomorrow’s breakfast or snack.

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Raspberry Lemon Chia Parfait Recipe

Prep

• Active prep time is 20 minutes, and the chia seeds are best if steeped for several hours or overnight.
• Serves 4
• Suggested equipment: Blender

Ingredients

Raspberry Chia Layer

• ½ cup fresh or frozen raspberries
• 1 Tbsp Dragon Fruit (Pitaya) powder or Beetroot powder for pink color
• ½ cup Chia seeds
• 1 ¾ cup plant-based milk; we use EdenSoy Organic Unsweetened Soy Milk
• 2 Tbsp maple syrup
• 2 tsp vanilla
• ½ cup whole coconut milk

Lemon Custard layer

• ½ cup raw cashews soaked in water for at least 1 hour
• 6 Tbsp whole coconut milk
• 4 Tbsp maple syrup
• 6 Tbsp fresh lemon juice
• Zest of 2 lemons
• ½ tsp ground turmeric

Garnish (optional)

• 2 Tbsp unsweetened shredded coconut
• 1 tsp dragon fruit powder

Instructions

1. Start by placing the cashews in a jar or bowl. Add water to generously cover and let them soak for at least 1 hour. Overnight is even better for a creamer topping if you don’t have a high powered blender. 

Raspberry Chia Layer

1. Mix the raspberries, dragon fruit powder, soy milk, maple syrup, vanilla, and coconut milk in a blender. Blend until uniformly colored.
2. Place the chia seeds in a quart-sized jar or bowl that you’ll place in the refrigerator. Pour the raspberry mixture over the chia seeds and stir well with a spoon. Cover and place in the refrigerator for at least 30 minutes. Overnight is even better.

Lemon Pudding Layer

1. Zest 2 lemons. You can use a hand zester or Microplane zester. If you don’t have either of those, you can peel your lime and chop the peels.
2. Juice enough lemons so you have 6 Tbsp of lemon juice.
3. Place soaked cashews, lemon juice and zest, coconut milk, maple syrup, and turmeric in a high-speed blender. Blend until light and creamy.
4. Your lemon will set up when you refrigerate it.

Garnish

1. Mix coconut and dragon fruit powder together to make pink coconut to sprinkle on top of your vegan parfait.

Putting it all together 

1. When your raspberry chia pudding has steeped for at least 30 minutes, pour/spoon it into glasses or jars. You can add fresh whole raspberries to the pudding or along the sides and bottom of your serving glass for a beautiful touch.
2. Smooth the top of this layer and pour the lemon pudding over it.
3. Garnish as you like!
4. Refrigerate for at least an hour to allow the lemon pudding to set up. You could even lightly freeze it, leaving the center soft and the top frozen.

Chef's Notes 

One serving gives you 12 grams of protein and is off the charts for healthy brain omega 3 oils, energizing B-vitamins and iron, and the trifecta for building strong bones: magnesium, calcium, and phosphorus. You can find the full analysis at the bottom of this page. All this nourishment in one beautiful vegan parfait!

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Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.

Vegan Raspberry Lemon Chia Parfait Recipe Grocery List: 

• fresh or frozen raspberries
• lemons
• plant-based milk (EdenSoy Organic Unsweetened Soy Milk)
• whole coconut milk
• unsweetened shredded coconut
• raw cashews
• chia seeds
• maple syrup
• vanilla
• turmeric
• dragon fruit powder or beetroot powder

Raspberry Lemon Chia Parfait Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. 

Percentages are based on a 2,000 calorie daily diet for an adult. 

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