Go Back
+ servings

Chocolate Pudding Parfaits (Paleo, AIP)

Author: Michele
Servings: 4 people
Indulgent and decadent, these chocolate pudding parfaits are sure to be your next favorite dessert. Layers of chocolate pudding, raspberry compote, coconut whipped cream, and a chocolate cookie crumble make this oh soooo good. Paleo and AIP friendly!
To make these coconut-free: Use the non-coconut ingredients below in the crumble and the pudding and then for the omit the whipped topping or make the "cream" from these cream parfaits with tigernut milk, 1 tsp of maple syrup, 1 tsp of gelatin, and no pumpkin or spices (so just tigernut milk, sweetener, and gelatin).
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 15 mins

Ingredients
  

For the Chocolate Cookie Layer:

  • 1/2 cup Cassava Flour ( or Coconut Flour)
  • 2 tbsp Carob Powder (or Cocoa Powder if not on AIP)
  • pinch Sea Salt
  • 1/4 cup Avocado Oil ( or melted Coconut Oil)
  • 1 tbsp Maple Syrup

For the Chocolate Pudding:

  • 2 ripe Avocados
  • 3 tbsp Carob Powder (or Cocoa Powder if not on AIP)
  • 1/2 cup Coconut Milk (or tigernut milk or banana milk for AIP or other dairy-free milk if not on AIP)
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Powder ( or Vanilla Extract)
  • pinch Sea Salt

For the Raspberry Sauce Layer:

  • 1 cup Raspberries ((fresh or frozen))
  • 2 tbsp Water
  • 1 tbsp Maple Syrup

For the Coconut Cream Layer:

  • 1/2 cup Coconut Cream
  • 1 tbsp Maple Syrup

Instructions
 

For the Chocolate Cookie Layer:

  • Preheat the oven to 350 F. Mix the ingredients for the crumble together in a bowl, then spread out into a thin layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Let cool. Then crumble into a bowl. 

For the Chocolate Pudding:

  • While the cookie layer is baking, mix everything for the pudding together in a large bowl with an immersion blender or hand mixer until smooth. You can also use a blender or food processor as well. Note: If you don't have either of those, use the back of a fork to mash the avocado and then add the rest of the ingredients in and mix.

For the Raspberry Sauce Layer:

  • Put the raspberries in a microwave-safe container or a small saucepan with the water and maple syrup. Either microwave for 30 seconds to 1 minute or until the raspberries are soft and can be squished with a fork into a chunky sauce - or cook in the saucepan over medium heat until they can be squished into a sauce.

For the Coconut Cream:

  • Mix the ingredients together with a spoon.

To assemble the parfaits:

  • Add the finished components in layers to small jars or bowls in whatever order you prefer.

Nutrition

Serving: 1parfaitCalories: 455kcalCarbohydrates: 49gProtein: 3gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 12mgPotassium: 349mgFiber: 6gSugar: 27gVitamin A: 11IUVitamin C: 10mgCalcium: 103mgIron: 3mg
Course: Dessert
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Keyword: AIP, Autoimmune Paleo, dairy free, easy, egg free, nut free, Paleo, Valentine's
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !