Irish Coffee Chia Parfait…let that one sink in for a minute. Yummmmm.
I dreamed up this decadent treat while we were in New Zealand last week.
Z and I went to the Christchurch Botanic Garden, and I noticed a delightful layered dessert in the café’s refrigerated case.
Now, I’m not big on desserts, and I kinda loathe the accuracy that has to go into baking…
…but I figured a chia pudding would be the perfect way to make a no-bake treat for you guys.
And since Saint Patrick’s Day is right around the corner, I was inspired by the flavors of Irish coffee:
Chocolate, vanilla, almond, and of course coffee come to mind.
All About the Layers
The bottom is a homemade chocolate syrup, followed by a layer of mocha chia pudding. Next comes a layer of almond vanilla chia pudding, coconut whipped cream, and a topping of roasted almonds and dark chocolate.
But I set myself a challenge for this Irish Coffee Chia Parfait recipe…
…it had to be dairy- and alcohol-free.
Now, if full-fat dairy does fit into how you nourish your body, that’s awesome. There are a few ways you can incorporate it here, such as using heavy whipping cream instead of the coconut cream.
And if an Irish cream liqueur like Bailey’s is your tipple, you can certainly put a dash or two of that in. I’d recommend it goes into the almond vanilla layer. (I won’t tell.)
I think this Irish Coffee Chia Parfait is decadent enough without the booze. Up to you, though.
Now, if you’ve been following me for a while, you know stupid-easy recipes are my style. Obvs.
But this one is a multi-layered treat with a few different steps. Neither of them is incredibly involved or time-consuming, but it does take some planning and a little bit of wait time.
You could always make two layers of this Irish Coffee Chia Parfait recipe – say, the mocha layer and the whipped coconut cream – and call it a day.
Or you can go all in for the four layers.
How Dessert Fits Into a Harder to Kill Life
While this recipe is refined-sugar free, it’s still a bit on the sweet side, and it’s still a dessert.
Dessert every night isn’t a special thing, but I also don’t believe in dietary perfection or depriving yourself every single day.
Nourishment is about more than calories, macronutrients, or micronutrients…just a friendly reminder. Sometimes nourishment looks like enjoying a special dessert with family or friends. You get my drift.
I used chia seeds in my Irish Coffee Chia Parfait because they help thicken the puddings while keeping them egg-free. (Click here for the chia seeds I use.)
Chia seeds are rad because they absorb liquid and soften, taking on a pudding-like texture.
I’ve got a few different chia seed puddings here on the site:
- 3-Ingredient Banana Pudding
- Coconut Chia Pudding
- Eggnog Chia Pudding
- Dark Chocolate Coconut Chia Pudding
- Vanilla Berry Chia Pudding
So if this Irish Coffee Chia Parfait doesn’t strike your fancy, the others might.
If you can’t have coconut milk, substitute any other nut milk you’d like. You might have to skip the coconut whipped cream on top – unless you can tolerate heavy cream. It’ll still be tasty.
And, you can make the parfaits ahead of time by assembling the chocolate syrup and chia puddings. Top with the whipped coconut cream right before serving.
Irish Coffee Chia Parfait Recipe
Ingredients
Simple Homemade Chocolate Syrup
- 1/4 cup water
- 1/2 cup honey
- 1 pinch sea salt
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Mocha Chia Pudding
- 14 oz can full-fat coconut milk
- 1/3 cup cocoa powder
- 1/4 cup coconut palm sugar or honey
- 1 tsp ground espresso beans or finely ground coffee beans
- 1/2 tsp vanilla extract
- 1 pinch sea salt
- 1/2 cup whole chia seeds
Almond Vanilla Chia Pudding
- 14 oz can full-fat coconut milk
- 1/4 cup honey
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 pinch sea salt
- 2 tbsp collagen powder, optional
- 1/2 cup whole chia seeds
Whipped Coconut Cream
- 14 oz cans full-fat coconut milk
- 1 tsp vanilla extract, optional
Garnish
- 1/2 cup silvered almonds
- 3 oz dark chocolate, chopped
Directions
For the Simple Homemade Chocolate Syrup:
In a small saucepan, combine the water, honey, and salt. Turn the heat to medium and whisk until the honey dissolves, about a minute.
Add the cocoa powder, whisking until it dissolves.
Turn off the heat. Add the vanilla extract, and stir until everything is combined.
Cool for a few minutes, then refrigerate in a covered container until use. This can be made ahead of time.
This will keep for about a week in the fridge.
For the Mocha Chia Pudding:
In a large bowl, combine the coconut milk, cocoa powder, coconut sugar, ground espresso, vanilla, and salt. Whisk so that everything is combined, and the sugar is completely dissolved.
Slowly stir in the chia seeds, whisking constantly so that they don't clump up. Whisk for at least 30 seconds.
Refrigerate the mocha chia pudding for at least 30 minutes. The mixture will thicken up. If it's too thick after 30 minutes, add a little extra coconut milk or water to thin it out just a bit before you assemble the parfait.
For the Almond Vanilla Chia Pudding:
In a large bowl, combine the coconut milk, honey, vanilla, almond extract, salt, and collagen. Whisk so that everything is combined, and the honey is completely dissolved.
Slowly stir in the chia seeds, whisking constantly so that they don't clump up. Whisk for at least 30 seconds.
Refrigerate the almond vanilla chia pudding for at least 30 minutes. The mixture will thicken up. If it's too thick after 30 minutes, add a little extra coconut milk or water to thin it out just a bit before you assemble the parfait.
For the Whipped Coconut Cream:
Refrigerate the two cans of coconut milk for 24 hours. I recommend making the whipped coconut cream right before serving.
Carefully open the cans and scoop the hardened coconut cream out into a large mixing bowl. Save the coconut water for adding to other recipes or discard.
Add the vanilla.
Using an electric mixer, beat on high until the cream is whipped. Usually this takes about one minute.
To assemble the Irish Coffee Chia Parfait:
Collect 6 small dessert glasses.
Add about a tablespoon of the Chocolate Syrup to the bottom of the glass.
Evenly spoon the Mocha Chia Pudding into the glasses.
Then, spoon the Almond Vanilla Chia Pudding on top of that.
Top with the Whipped Coconut Cream.
Sprinkle with silvered almonds and chopped dark chocolate as garnish.
You can assemble the first three layers ahead of time and top with the cream right before serving, if desired.
Recipe Notes
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