Big thanks to Lisa Lin of Healthy Nibbles & Bits for crafting this amazing summer recipe! Be sure to check out her blog for even more delicious inspiration.  

Preparation

Make the Chocolate Chia Pudding: Take 2 medium-sized jars and fill each of them with 3 tablespoons of chia seeds, 1 tablespoon of cocoa powder and 1/2 teaspoon of cinnamon. Top each jar with 1 cup of almond milk. Use a fork to stir everything together. Let the chia seeds sit for 15 minutes, then stir again to break up any clumps of chia seeds or cocoa powder. Refrigerate the pudding for at least 4 hours or overnight. Once the chia pudding is plump, add 1 1/2 tablespoons maple syrup and 1/2 teaspoon vanilla into each jar. Stir to combine.

Make the Mango Mousse: Add all the mango mousse ingredients into a food processor and blend until smooth. Taste the mousse and add another teaspoon or two of maple syrup if you want the mousse to be sweeter. Pour the mousse into a bowl and rinse your food processor bowl and blade.

Make the Berry Mousse: Add all the mixed berry mousse ingredients into the food processor and blend until smooth. Taste the mousse and add another teaspoon or two of maple syrup if needed.

Build the Parfait: Fill four small jars with about 1/2 cup of the chocolate chia pudding. Top with each jar with some of the mango mousse and then some of the mixed berry mousse. Finally, top with sliced strawberries and raspberries and sprinkle some shredded coconut and pumpkin seeds on top. Serve immediately.

Recipe originally posted by Lisa Lin on Healthy Nibbles & Bits. Thank you, Lisa!