Dark Chocolate Raspberry Parfait

Feb 11, 2020 | Gluten Free, Paleo


Dark Chocolate Mousse. Creamy Yogurt. Tart Raspberry Compote. 

This dessert is rich, flavorful, and so good for you! Desserts are usually full of sugar, lacking in nutrients and leave us craving more and more. This is different. This chia pudding parfait is low in sugar and provides nutrients that will build you up rather than leave you feeling empty at the bottom of an empty pudding cup.

I freaking love chia pudding. If you’re unfamiliar with, chia seeds they’re a great source or fiber and the perfect thickening agent in a pudding like this. They’re one of my favorite go to’s when making a healthier treat.

This chia pudding, in particular, is more like a mousse because it’s so rich, from melted super dark chocolate. When picking out a chocolate bar, look for an organic brand that is 80-100% cocoa. The higher the cocoa content, the “darker” the chocolate, meaning there is less sugar and more cocoa solids, which is what carries the potent antioxidants that we want. However, dark chocolate can also be quite bitter, so we want to compliment those flavors with something a little more sweet.

The tangy creaminess of the yogurt and tart raspberries really compliment the chia mousse making a tasty, yet decadent low sugar treat that has other health benefits to back it up. Try to find an unsweetened vanilla yogurt to provide some sweetness without loads of sugar. Also, a yogurt that naturally lends some sweetness would work well here like a coconut or greek yogurt.

This treat is not only indulgent, but quite nourishing for our gut health. By using yogurt you benefit from the added probiotics in the yogurt, plus the raspberries and chia seeds provide prebiotics (fiber), which the probiotics need to grow in our microbiome and become useful. 

This basically encompasses my whole idea of food and wellness: eat food that tastes good and does good for you. Enjoy!


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Dark Chocolate Raspberry Parfait

Servings: 4 servings


  • 1 bar 80-90% chocolate approx. 2.5-3 oz
  • 1 can full-fat coconut milk
  • 1 cup unsweeted almond milk
  • 1 teaspoon coconut sugar or honey
  • ¼ cup + 2 ½ tablespoons chia seeds
  • 1 ½ cups frozen raspberries
  • 1 ½ cups unsweetened vanilla yogurt


  • In a small or medium saucepan, add enough water to fill the pan with 1 inch of water and place on the stove on medium-high heat. Bring water to a boil.
  • Find a glass or metal bowl that can sit on top of the pan without touching the water. Add chocolate to the bowl to melt over the heat of the boiling water. When about 80-90% of the chocolate has melted, remove from heat and whisk until smooth. Set aside to cool for approximately 5 minutes.
  • Vigorously shake the can of coconut milk before you open it to combine the liquid and coconut solids. Very slowly stream in the coconut milk along the side of the bowl while whisking to incorporate well into the chocolate. Make sure to the stream the milk very slowly and whisking at the same so the chocolate doesn’t separate. This will allow for a more fudgy chia pudding. Follow by gently whisking in the almond milk.
  • Add the chia seeds, and coconut sugar (if using) and whisk to thoroughly combine. Chill in the refrigerator for approximately 30 minutes to allow chia seed to absorb the liquid and expand.
  • In the meantime, add the frozen raspberries to a small sauce pan and warm over medium-low heat for about 15 minutes, or until the fruit has warmed and thickened to your preferred consistency.
  • Once the chia pudding is set, pour it into a high speed blender and puree until smooth. Divide pudding equally across 4 cups. Refrigerate for 5-10 minutes to set. Once set, layer with yogurt and raspberry compote. Top with shredded coconut, chopped nuts, and/or cacao nibs.
  • Best enjoyed chilled.

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