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Caramel Apple Pie Chia Seed Pudding Parfait (Vegan)

The chia pudding comes together with just 5 to 25 minutes of active prep (depending on whether or not you opt for homemade coconut yogurt or store-bought). It's made by whisking together vanilla coconut yogurt, plant-based milk, pure maple syrup, sea salt, and chia seeds. The mixture is refrigerated for 6 hours (give or take a few), which allows the chia seeds time to soak and expand, thickening the mixture into a pudding-like treat. The chia pudding is topped with vegan caramel, apples, and hemp hearts.
Prep Time6 hrs 20 mins
Cook Time10 mins
Total Time6 hrs 30 mins
Course: Breakfast, Chia Seed Pudding, Dessert, Parfait
Servings: 4
Author: Ashley


Vanilla Coconut Yogurt Chia Pudding

  • 1 1/3 cups vanilla coconut yogurt or store-bought unsweetened vanilla coconut yogurt
  • 3/4 cup to 1 unsweetened plant-based milk, as needed
  • 2 to 3 tablespoons pure maple syrup, to taste
  • Pinch sea salt
  • 1/3 cup chia seeds, plus more if needed

Apple-Cinnamon Compote

  • 2 medium Granny Smith apples, peeled, cored, and quartered
  • 1/4 cup 100-percent-pure apple juice (2 fluid ounces)
  • 2 1/2 tablespoons pure maple syrup, more or less to taste
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon ground chia seed*


  • 1/4 to 1/2 cup 5-Minute Vegan Caramel , to taste (warm, not hot)
  • 1 medium granny smith apple, thinly sliced or diced
  • 1/4 cup Manitoba Harvest Maple & Cinnamon Hemp Heart Toppers


For the Coconut Yogurt Chia Pudding

  • In a medium-sized airtight container, whisk together the coconut yogurt, 3/4 cup of the plant-based milk, maple syrup, and sea salt. Add the chia seeds and whisk until they're evenly dispersed throughout the liquid. Refrigerate for at least 6 hours to thicken.
  • Thoroughly whisk after refrigerating to redistribute the chia seeds. If it's too thick, whisk in more plant-based milk, 1 tablespoon at a time to thin; if it's too thin, whisk in more chia seeds, 1 tablespoon at a time, to thicken.

For the Apple-Cinnamon Compote

  • Add the apples, apple juice, maple syrup, cinnamon, and sea salt to a high-speed blender, and blend on medium-low until puréed, stopping to scrape down the sides as needed. The texture should resemble thin applesauce.
  • You have two options for this next step. For a completely fuss-free fresh compote, go with option 1; for a richer, thicker, and heartier compote, go with option 2. 1) For raw compote: Transfer the mixture to a small mixing bowl, add the ground chia, and vigorously whisk to incorporate. Let stand for 10 minutes to thicken slightly. 2) For cooked compote: Transfer the mixture to a medium saucepan, add the ground chia, and vigorously whisk to incorporate. Turn the heat on medium-low, and bring the mixture to a rapid simmer. Reduce the heat and simmer for 5 minutes, or until the mixture begins to thicken and most of the excess liquid has cooked off. Remove from the heat and cool completely before assembling.

To Assemble

  • Layer the chia pudding, compote, and caramel into 4 small jars or bowls (I recommend two layers of each or 6 layers total). You can either top (see below) and serve immediately or cover/seal the parfaits as is, and refrigerate for up to 4 days.
  • Just before serving, top each parfait with a few slices of the apple and 1 tablespoon of the Maple & Cinnamon Hemp Heart Toppers. If desired, finish with another drizzle of caramel.


*Use a coffee grinder or high-speed blender (e.g., Vitamix, Blendtec) to grind your own chia seed. Add about 1/4 up whole chia seed and grind or blend for 15 to 30 seconds, or until ground into a fine powder. Measure off 1 tablespoon and reserve the remainder for another use.
**The prep time includes the 6 hours of refrigeration required to thicken the chia pudding. The recipe requires 30 minutes or less of active preparation.