Chia and beet mousse parfaits
Prep time
Total time
Recipe type: breakfast/dessert
Serves: 2 large portions
  • ¼ cup chia seeds
  • 1 cup nut mylk of choice
  • 1 tsp vanilla extract or ½ tsp vanilla bean paste
  • ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
  • 1-2 tbsp organic beetroot powder
  • ½ lemon, juiced
  • 1 mandarin, juiced
  • 2 avocados
  • 4 tbsp maple syrup
  • Figs and fresh berries, for toppings (optional)
  1. Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
  2. Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
  3. To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).
Recipe by Bo's Kitchen at