Chocolate Peanut Butter Mousse and Chia Pudding Parfait – Vegan

Chocolate Peanut Butter Mousse and Chia Pudding Parfait – Vegan

I first tried a variation of this recipe when I was first starting out in my healthy desserts journey and thought it was the most epic tasting breakfast recipe ever. It absolutely does not taste like something that should be had for breakfast even if it is very nutritious and filling. Personally I prefer to make it a dessert because it’s very indulgent. The base is a typical avocado chocolate mousse recipe (if you have not tried this yet, now is the time! it is delicious) layered with a “yogurt” chia pudding layer, sliced bananas and topped with chocolate buckwheat granola, extra chocolate chips and a big drizzle of droopy peanut butter (I like to buy huge tubs of peanut butter like this one from My Protein) which I have also smeared on the sides of the jars and more banana slices.

I have experimented with chia pudding a fair bit over the years and was never quite happy with all the different ways to make chia pudding. Chia pudding is usually eaten for breakfast but most recipes I have seen called for a plant milk base and quite frankly it is just not filling enough or flavourful enough. I am not sure why people go on about chia being filling. I love chia, ( I also love buying My Protein chia seeds) it has many health benefits including plant-based omega 3 and a good ratio of protein and fat but I do not find it filling in the slightest. If I had a standard chia pudding for breakfast I would probably be hungry within the hour! I have learned the easiest and most filling way to make chia pudding: using pre-made vegan yogurt. Yogurt is much more filling and satisfying that almond milk or any other plant-based milk. All you need to do is add chia seeds to the yogurt and let them sit for a little bit. The yogurt is already thick so there is no need to wait for hours or overnight for the pudding to thicken. At the same time, the yogurt is liquid enough to help the chia seeds expand instantly so you get the wonderful gut soothing effects of chia without really waiting for it. Although there are many wonderful nondairy yogurt varieties available today (some of which I really do love) I still prefer my silken tofu yogurt/custard above all of them. It is the yogurt alternative I learned to make when I first went plant-based and just couldn’t find a soy yogurt that wasn’t loaded with sugar and horrible chemicals. I haven’t stopped making it since despite the yogurt products improving. I think the fact that it doubles as a custard makes it more appealing for things like this. It pairs very well with chocolate and makes everything taste more indulgent. I make a fresh batch every week that we use instead of yogurt. It lasts well in the fridge for the full week but does need stirring as it gets a little clumpy when it sits. I will share my recipe for this in this post, but if you can’t be bothered making it or are afraid of tofu, you can easily sub your own favourite yogurt instead.

This recipe is vegan, plant-based, dairy-free, refined sugar-free, gluten free. enjoy.


Equipment you will need


Chocolate Peanut Butter Mousse and Chia Pudding Parfait - Vegan
Cuisine: Breakfast
Hazel & Cacao:
Prep time:
Cook time:
Total time:
Serves: 2
  • ½ banana
  • 1 ripe avocado
  • 2 TBSP maple syrup
  • 2 TBSP cacao powder
  • 1 TBSP peanut butter
  • pinch salt
  • drop vanilla extract
  • 1 300g packet silken tofu
  • juice half lemon
  • 2 TBSP maple syrup
  • drop vanilla
  • ⅓ cup chia seeds
  • sliced banana
  • dark chocolate chips
  • chocolate granola
  • extra peanut butter
  1. Begin by smearing some runny peanut butter on to the insides of glass jars of choice. I just used a teaspoon to do this,
  2. For the mousse: add all ingredients into a food processor and blend until smooth. If you do not have a food processor you can mash the avocado and banana with a fork and mix everything together in a bowl. This will work but it will turn out more clumpy and you may see little clumps of avocado in your mousse.
  3. Layer into the bottom of smeared glasses, top with some banana slices (use the other half of the banana) and other toppings if you wish and set aside.
  4. For the chia pudding: Blend all ingredients except chia seeds in a blender (I like to use a mini blender like the Nutri Ninja to save on clean up) mix in chia seeds well with a spoon and layer on top of the mousse layer. There is no need to allow the chia seeds to sit as the pudding will be thick enough to layer.
  5. Top with more banana, granola, choc chips, and peanut butter and any other toppings you wish! (berries are amazing)
  6. Enjoy straight away or leave in the fridge overnight

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