Home Recipes Chocolate Raspberry Pudding Parfaits

Chocolate Raspberry Pudding Parfaits



I recently attended an informal afternoon tea party with a few friends. I wanted to bring a dessert that was a little fancy, not full of processed yuck ingredients, and delicious (of course!). I’m always a little nervous when sharing an “alternative” recipe because people are often scared to try new things and can be very closed-minded…which you’ve no doubt experienced if you’ve been seriously living any type of a whole foods, vegan, you-name-it lifestyle. Fortunately, the girls I was with were happy to try my latest creation. Of course, I thought it tasted great, but I took their empty dishes as an indication that they liked it, too.




This dessert takes a little more prep time then some, but it really is easy. The cacao powder I use is a 100% raw, organic cacao powder. It has a very strong flavor. If you’re using something a little more mild, you may want to increase the amount of cacao powder for a richer chocolate taste.

You may also want to experiment with sweeteners. I used a combination of different sweeteners. I find this helps with flavor. For example, if you add too much stevia, you can get an aftertaste. But if you use some stevia along with a little of something else, you can avoid that problem. I try not to overdo it with xylitol, as it can cause digestive upset if too much is consumed at one time (and yes, I have experienced this firsthand), but this recipe has a relatively small amount.


I found the cutest disposable cups at the dollar store that I used for this dessert. I made a total of five desserts plus I had enough for a small dish that I put in the refrigerator for later. The leftovers the next day were delicious, too! You could easily make this dessert well ahead of time and keep it chilled until you’re ready to serve it.


Chocolate Raspberry Pudding Parfaits
Serves: 6
Chocolate and raspberry pudding layered with a simple nut crumble. Vegan, gluten-free, grain-free.
Nut Crumble
  • ½ c. almonds
  • 1 c. shredded coconut (unsweetened)
  • ½ c. raisins
  • 1 tsp. cacao powder
  • ½ tsp. vanilla
  • ⅛ tsp. salt
  • ⅓ c. mini chocolate chips (optional)
Chocolate Pudding
  • ½ c. cashews
  • 1 c. water
  • 3 tsp. cacao powder
  • 1 T. xylitol
  • ⅛ tsp. stevia
  • ⅛ tsp. salt
  • 1 tsp. vanilla
  • 1 T. agave syrup (optional)
Raspberry Pudding
  • 1 can full-fat coconut milk (13.66 oz)
  • 1 T. powdered xylitol
  • 1 c. frozen raspberries
  • 10 drops vanilla
  • ¼ tsp. lemon liquid stevia
  • 1 T. maple syrup (optional)
Nut Crumble
  1. Put all ingredients except chocolate chips in a food processor.
  2. Process until well combined and the mixture starts sticking together (should take several minutes).
  3. Add in the mini chips (if desired) and pulse just until mixed.
Chocolate Pudding
  1. Add all ingredients except optional agave syrup in blender.
  2. Blend until smooth.
  3. Pour into a skillet and cook on medium-high heat until bubbly, stirring regularly.
  4. Once it bubbles, turn on low and let thicken, continuing to stir.
  5. Remove from heat and allow to cool slightly.
  6. If you feel the mixture needs a little more sweetness, stir in 1 T. of agave or whatever amount you desire.
  7. Allow to fully cool (may want to put it in refrigerator).
Raspberry Pudding
  1. Remove the liquid from the coconut milk and save it for another recipe (it's great in a smoothie!). This works best by putting the can of coconut milk in the refrigerator overnight, but it still may work fine if the can has been stored in a relatively cool place.
  2. Put the "solid" coconut milk in a blender and add the remaining ingredients except for the maple syrup.
  3. Blend until well combined.
  4. If you feel the mixture needs more sweetness, add the maple syrup, or your sweetener of choice (I find the maple syrup adds a nice flavor element as well).
  5. Chill the mixture until you're ready to use it.
Assemble the Parfaits
  1. Use the nut crumble as the base, then layer the chocolate and raspberry however you prefer.
  2. Top with a bit more of the nut crumble, a whole raspberry or two, and a few mini chocolate chips.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: