My new summer obsession has officially began, parfaits! I actually don’t know why I haven’t experiment with it before as they are so easy to make, and they are just the perfect dessert or healthy snack! In this version I have decided to use one of my favourite fruit, apple. Although apples might sound a bit boring to you, they are actually a powerhouse of goodness! They are rich in antioxidants and fibres. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and even heart disease!

I love the combination of sweet and soft apples with the crunchy textured of the nuts and seeds and the silkiness of the coconut yogurt, is literally a match made in heaven!

Makes about 4-5 pots depending on their size

Ingredients:

For the chia pudding layer

½ cup of chia seeds

1 and ½ cup of almond milk

1 teaspoon of vanilla powder or vanilla essence

For the coconut layer:

125 gr of plain coconut yogurt, I have used 1 pot of Coyo

For the apple compote layer:

1 apple

1 teaspoon of cinnamon powder

1 teaspoon of turmeric powder

For the apple crisp topping:

2 apples

¼ of a cup of pumpkin seeds

¼ of a cup of sunflower seeds

¼ of a cup of goji berries

1 teaspoon of cinnamon powder

1 teaspoon of ground ginger

2 tablespoon of coconut sugar (optional)

Method:

Start by making the chia seeds pudding. I personally prefer to make this the night before and let it thicken up in the fridge overnight. If you didn’t have the chance you can leave it sit in the fridge for at least an hour or so.

In a mixing bowl combine the chia seeds with the almond milk and the vanilla essence. Whisk everything well together to avoid any clumps. Cover with cling film and place it in the fridge. After about ½ an hour take out of the fridge and give it another stir.

To make the apple compote: chopped the apple in bite size pieces and place them in a pan with the cinnamon, turmeric and a splash of water. Cover with a lid and cook gently for about 15-20 minutes until the apples are all soft and squishy. Transfer it into a blender and blend it until smooth. I didn’t add any sweetener as I think the apples are sweet enough but feel free to add a tablespoon or 2 of maple syrup or honey.

To make the apple crisp: chopped the apples in small pieces. Chopped roughly the pecans. Add 1 teaspoon of coconut oil to a pan and let it heat up. Add the chopped apples, nuts and seeds to the pan and cook for about 5 minutes. Add all the spices, goji berries and the coconut sugar (if using). Cook for a further 5-7 minutes until the apples start to soften and the nuts and seeds are crispy.

To assemble: place about 2-3 tablespoon at the bottom of the glass, top with the apple compote, then proceed with a layer of coconut yogurt. Top the parfait with the apple and seeds crisp. I love having mine while the topping is still warm as I love the contrast with the cold chia pudding and coconut yogurt, but cold is delicious too!

Cover the pot with cling film and store in the fridge up to 5 days.