Hello there! I snagged the last of the pluots a few days ago at the farmers market and am putting them to good use! I’ve been wanting to make a chia pudding parfait for a while and decided to use the pluots in a delicious cream to go with the pudding. What a match! This recipe came together so easily, always nice when that happens especially after another pizza debacle the other day – gluten free vegan crust is hard! Making this simple and pretty parfait helped me get back on my feet and I am going to attempt the pizza again soon, probably Sunday morning ;)
If you don’t have pluots you can sub plums or prunes here or any stone fruit you can get your hands on. I know it’s hard this time of year except for those of us very far south. I loved the long summer but am grateful for this cooler weather, finally feels like autumn here in LA.
As you will note from the recipe I didn’t use tons of sweetener, just dates and stevia. It really doesn’t even need the stevia, so feel free to leave it out. If you want the cream sweeter use a little maple syrup or honey. I am working hard to steer clear of those when I can and find dates to be a great sweetener, plus they are a whole food and are packed with vitamins and minerals.
Make the pluot cream first so the flavors can really come together. I went heavy on the vanilla, scale back and taste if that is not your thing. You can also add cinnamon which would be yummy. After you make the cream, make your chia pudding. That needs to sit at least an hour before you build your parfaits. I did mine in Weck jars so they could easily be stored in the fridge. These would be such cute gifts too I just realized. Right?! This recipe filled three small jars. Use whatever jars or glasses you have and make this fun!
Ok, enough writing! Here is the recipe, I hope you like it as much as I do!
Chia Pudding Pluot Cream Parfait
For the pudding :
- 1/4 c. chia seeds
- 1 & 1/2 c. almond milk
- 5 drops stevia
For the pluot cream:
- 1 c. raw cashews soaked 4 hours
- 2 dates soaked 30 min (not necessary but helps them break down in blender faster)
- Juice of 1/2 lemon
- 1 tsp. ground vanilla
- 3 pluots, peeled and chopped
- 1/4 c. water
- Mix the pudding ingredients together in a medium bowl and let gel for up to an hour on the counter or in the fridge.
- In a high speed blender (I used my Vitamix) blend all cream ingredients until smooth very smooth and creamy. Add more water if necessary. It should be a thick consistency.
- Once you have your cream and pudding layer them in jars or glasses. I added a couple layers of thinly sliced pluots (I used three for this total) between some of the layers to give it a different color and texture.
- Decorate the top with slices of pluots. Enjoy right away or keep in the fridge for 3 days.
- You will have left over cream which can be used on oatmeal, with pancakes or as a dip for fruits or cookies – I’m sure you will put it to good use ;)
Alright, that is all for now. Happy parfait making and see you back here this weekend!