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Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

A delicious layered parfait combining tangy coconut yogurt, fresh raspberries, and crunchy granola for a healthy breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Fusion
Servings 4 servings
Calories 450 kcal

Ingredients
  

Yogurt Base

  • 2 cups organic full fat coconut milk
  • ½ tsp probiotic powder
  • 3-4 Tbsp coconut butter (not oil), warmed to liquid
  • 1 tsp pure vanilla extract
  • ¼ cup date paste or maple syrup

Granola

  • 2 cups gluten free oats
  • ¼ cup plus 2 Tbsp almond butter
  • 3 Tbsp date paste or maple syrup
  • 2 Tbsp cocoa powder
  • 3 Tbsp chia seeds
  • ¼ tsp sea salt
  • 3 cups organic raspberries (fresh or thawed frozen)

Instructions
 

  • Blend coconut milk and probiotic powder until smooth, then let sit overnight to ferment.
  • Blend fermented coconut milk with coconut butter, vanilla, and date paste; chill until ready.
  • Preheat oven to 350°F (175°C). Mix oats, almond butter, date paste, cocoa, chia seeds, and salt; spread on a parchment-lined sheet and bake for 35 minutes, stirring halfway.
  • Cool granola completely and mash raspberries.
  • Layer coconut yogurt, mashed raspberries, and granola in jars or glasses to serve.

Notes

Store the yogurt in the fridge overnight for best flavor and texture.
Keyword chocolate, Granola, yogurt