Coconut, Chia and Cherry Parfait
This recipe brings you a double hit of Rebel’s chocolatey goodness with our mylk and yogurt as the starring duo. Lauren Hunter (The Wholesome Hunter) has once again brought her a-game, showing us the versatility of the powerhouse superfood that is the Chia Seed (is there anything these seeds can’t do?).
3tbsp Chia seeds (36g)
200ml Rebel Chocolate Mylk
Pinch of ground cinnamon
125g Rebel Kitchen Cacao Coconut Yogurt
3 Cherries, halved and stones removed
Cacao nibs, to serve
Add the chia seeds, Rebel Chocolate Mylk and cinnamon to a jar or bowl and mix together. Cover and store in the fridge. Ten minutes later, give it another good stir to make sure it doesn’t go clumpy and then leave it in the fridge overnight (if you’re making this for an earlier time you will need to leave it for at least 1 hour to allow the chia seeds to swell up and form a gel-like consistency).
In the morning, give the chia pudding a stir and then spoon half of it into another jar. Top with half of the Cacao Coconut Yogurt and then add another layer of chia pudding, followed by the remaining yogurt.
Add the cherry halves to a small saucepan along with a splash of water. Heat gently until the cherries start to release their juices and become plump and warm. Carefully top the chia parfait with the cherries and their juice.
Sprinkle the cacao nibs on top.