Chia puddings are often layered in jars and topped with fresh fruit, but I wanted my parfait to be presented on a plate, for sharing. I choose sweet and sour flavors, like passionfruit and four types of kiwi: green, gold, red and berry-shaped. Seeds from the fruits add a pleasant crunch that contrasts nicely with the pudding’s soft texture.


  • 1 cup macadamia milk (or nut milk of your choice)

  • 2 tsp matcha powder

  • 2 tsp coconut nectar

  • 1/2 tsp vanilla extract

  • Pinch of pink Himalayan salt

  • 1/3 cup black chia seeds

  • Kiwis and passion fruit to garnish


  1. To prepare macadamia milk blend 1 cup of macadamia nuts (pre soaked overnight) with 3 cups of filtered water and a pinch of salt. Strain the mixture though a nut milk bag and pour into a glass jar. It will last in the refrigerator up to 3 days.

  2. Blend together macadamia milk, matcha powder, coconut nectar, vanilla, and salt.

  3. Pour over chia seeds and whisk together until well combined.

  4. Set in the fridge for at least 1 hour.

  5. Before serving stir well and adjust the consistency adding a little bit more of macadamia milk if needed.

  6. Place chia pudding in a shallow plate and top with kiwi slices and passion fruit.

  7. Enjoy!
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