These parfaits are just heaven in a jar! You certainly can go wrong with chocolate and peanut butter right? I love the creamy chai pudding layer in contrast with the richness of the peanut and the luscious avocado chocolate mousse. They are just the perfect dessert or the perfect snack/afternoon treat when you crave something sweet. To add extra goodness I have used Hifas De Terra Ganoderma mushroom powder which helps to support your immune system. It’s also famous to be the fountain of youth as it’s rich in skin loving antioxidants so it’s great as an anti-acing supplement.
Makes 2 small jars/ pots
For the chia pudding layer:
4 tablespoons of chia seeds
1 1/2 cup of almond milk
2 tablespoons of raw cacao powder
1 tablespoon of maple syrup
2 capsule of Hifas de Terra Bio Ganoderma Superfood: https://hifasdaterra.co.uk/product/bio-ganoderma/
A dash of vanilla extract
For the peanut butter layer:
4 tablespoons of runny peanut butter
For the chocolate mousse layer:
1 ripe avocado
2 tablespoons of maple syrup
1 tablespoon of raw cacao powder
30gr of melted good quality dark chocolate
An handful of toasted peanuts
In a bowl mix together all the ingredients for the chia pudding. I would recommend to use a whisk to avoid any lumps. Cover the bowl and place it in the fridge overnight or for at least 3 hours.
Once the chia pudding is thick and gloopy you can either blend it if you want a proper chocolate mousse kind of consistency or you can leave it as it. I went for bending.
To make the chocolate mousse layer place all the ingredients into a food processor and blitz until you have a creamy and smooth consistency. You might need to scrape the sides from time to time and blitz again.
To assemble the parfait place the chia pudding at the top of jar/glass. Add the peanut butter and top with a generous dollop of the avocado chocolate mousse. Sprinkle with the toasted peanuts and enjoy!