Hold the phone ladies, we've just found the greatest dessert/breakfast/snack Of. All. Time! Dani Venn a.k.a the Wholehearted Cook a.k.a ex Masterchef superstar has kindly given us the recipe to her gorgeous Strawberry, Chia & Chocolate Granola Parfait! Anyone else's mouths watering or is that just ours...?

Strawberry Chia & Chocolate Granola Parfait

dairy, gluten, refined sugar free, paleo friendly

Serves 8

Prep Time: 30 minutes

Setting Time: At least one hour

Cook Time: 30 minutes, plus cooling



Strawberry Chia Pudding

3/4 cup chia seeds

2 cups coco quench milk or almond milk

2 tablespoons maple syrup or rice malt syrup

½ vanilla bean, seeds scraped

500g strawberries, hulled


Chocolate Paleo Granola

50g almond meal

200g mixed raw nuts, crushed (almonds, hazelnuts, walnuts, cashews)

100g pepita / pumpkin seeds

100g sunflower seeds

½ cup flaxseeds (ground or whole)

1 tablespoons chia seeds

2 tablespoons cacao powder

½ cup cacao nibs

100g desiccated coconut

200g coconut flakes (large, unsweetened)



1/4 cup coconut oil

1/4 cup brown rice syrup

¼ cup maple syrup

¼ cup boiling water

1 vanilla bean, seeds scraped

2 teaspoons salt flakes


400g fresh strawberries, hulled, cut in half

700g natural coconut yoghurt



To make the chia pudding, place chia seeds, milk, sweetener and vanilla bean in a mixing bowl and stir with a fork or whisk to combine. After five minutes, stir or whisk again so the mix doesn’t get lumpy.

Place strawberries in a blender with ¼ cup of water and blend until you achieve a strawberry puree. Add this to the chia pudding and stir through. Divide mixture between serving glasses, or store in the fridge in a mixing bowl for at least one hour or until you are ready to make your parfaits.

To make the granola, pre-heat fan-forced oven to 180 degrees. Prepare two large baking or roasting trays lined with baking paper.

Combine almond meal, crushed nuts and seeds, cacao, cacao nibs, desiccated coconut and flakes into a large mixing bowl and mix well with your hands to combine.

Place coconut oil in a small saucepan, if solid, over low heat and allow to gently melt. Once melted add brown rice syrup, maple syrup, water, maple syrup, vanilla and salt and mix well to combine.

Add syrup to the mixed nuts and seeds and mix well to combine so that mixture is evenly coated.

Divide mixture into the two baking trays so that granola is evenly spread. Place in oven and bake for 15 minutes, then using a metal spatula, stir granola so to ensure even cooking. Place back in oven for a further 10 – 15 minutes, granola should smell toasty and chocolaty. Remove from oven and allow to completely cool before serving or storing in an air-tight container.

To make your parfaits, add about ¾ cup of chia pudding in the base of a wide glass or jar, line strawberries around the jar next and fill with a few more strawberries then top with a generous serving of coconut yoghurt then finish a crunchy layer of chocolate granola.


  • Try and find strawberries that are relatively the same size to line your parfait jars
  • Granola can be kept for at least a few weeks in an air-tight container.

Chia puddings and parfaits can be kept in the fridge for up to five days.

Comments (0)

Please note, comments must be approved before they are published.