A Healthier Banana Chocolate Parfait

These little pots of wonder contain some of the best things in life: banana, chocolate and coconut … and did we mention they’re not bad for you either?

delicious easy homemade banana chocolate parfaits

Our Healthier Banana Chocolate Parfaits can be enjoyed as a dessert or even try them for breakfast! With lots of protein, energy and antioxidants, you can make an exception. This recipe is better done a day ahead to allow for adequate setting time.

Serves: Five to six
Time: 20 minutes plus extra time to set

Ingredients

Chocolate Chia Pudding

  • 2 cups almond/coconut milk or your favourite milk
  • 1/3 cup chia seeds
  • 1/4 cup cup cacao or cocoa powder
  • 2 tablespoons honey or maple syrup 
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Coconut Banana Cream

  • 1 can full fat coconut milk
  • 1/3 cup chia seeds
  • 2 tablespoons honey or maple syrup
  • 1/2 vanilla bean seeds removed (or a splash of vanilla essence if in a pinch)
  • 1 ripe banana mashed
  • 2 ripe bananas sliced

Caramelised Buckwheat

  • 1/2 cup raw buckwheat groats
  • 1/2 cup raw oatmeal
  • 1 tablespoons maple syrup
  • 1 teaspoon coconut oil
  • salt
  • chopped dark chocolate


Method

Chocolate Chia Pudding

In a bowl or container with a lid, combine all ingredients, stirring well to combine. Cover and place in fridge for at least four hours or overnight.

Add thickened pudding to a blender and blend until smooth.

Coconut Banana Cream

In another bowl or container with a lid, combine the coconut milk, chia seeds honey, vanilla and a pinch of salt. Cover and place in the fridge for one hour, stirring twice until thickened. Better yet, let sit in the fridge overnight.

Buckwheat Crunch

Preheat the oven to 160° C. Line a baking sheet with baking paper.

Add the buckwheat, oats, maple and coconut oil. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated. Bake for 10 – 15 minutes or until toasted.

Assemble and Serve

Divide the chocolate pudding between the serving glasses. Layer with a mashed banana (if desired), then the coconut cream pudding. Top with sliced banana, buckwheat crunch and grated chocolate. Parfaits will keep in the fridge covered for three days, although leave the banana out and add before serving.

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