About this time last year I was playing with some recipes and came up with this delicious combination. I try to keep a healthy amount of balance in my life and am always looking for some low sugar treats. Not only is this little parfait pretty, but it’s pretty good for you too.

I’ve made this a handful of times now because I can never get over how tasty it is. Raspberries and chocolate?? Seriously! This is a great treat to enjoy with your Valentine or any day of the year. And with only natural sweeteners added, you can indulge in this guilt-free dessert.

Start by mashing 1 cup of the raspberries in a mixing bowl. A potato masher will do just fine. Reserve the remaining raspberries for layering up your parfait.

Then add the remaining chia pudding ingredients. I prefer to use the whole or 2% Greek yogurt. You know, healthy fats and all. I usually use unsweetened vanilla Silk almond milk for this but just use what you’ve got on hand.

Then just stir (or mash) it all together until it’s all blended. Make sure to get all of the chia seeds off the side of the bowl and into the pool. Now just cover and refrigerate overnight or as long as you can possibly wait for your chia seeds to get nice and cozy. While you’ve got the fridge door open, go ahead and stick that can of coconut cream for the chocolate mousse in the fridge to chill.

Next Day: For the chocolate mousse, pull the can of coconut cream out of the fridge. If you are lucky enough to have a Trader Joe’s nearby, get some of this goodness. It is ultra thick and rich and oh so yummy. You can thank me later.

If you’re using a coconut milk, add only the cream from the can. You should be able to scoop the cream from the top and leave the liquid behind in the bottom. You want to end up with a thick coconut cream to work with.

Next add the rest of the chocolate mousse ingredients to the coconut cream and mix for 3-4 minutes or until soft peaks form. I like to use a stevia baking blend in mine. If you’re unfamiliar with that see here and here. {affiliate links} You can use any sweetener that you prefer but you may need to adjust for sweetness.

Now that you’ve got both of your components ready, just layer the Raspberry Chia Pudding and Chocolate Mousse with some fresh raspberries in a glass. Make it festive!

Raspberry Chia Pudding

1 pint of raspberries
1 C whole or 2% plain Greek yogurt
1 C unsweetened almond or coconut milk
1½ T honey
3 T chia seeds

Mash 1 cup of the raspberries. Reserve the remaining raspberries for building the parfait. Add remaining ingredients and mix together well, making sure that all the chia seeds are mixed in. Cover and refrigerate overnight. {Put the can of coconut cream in the fridge as well.}

Chocolate Mousse

1 can unsweetened coconut cream or full fat coconut milk (refrigerated overnight)
1 T cocoa powder
1 T stevia baking blend (you can use any sweetener you like)
1 t vanilla

Blend all the ingredients together with a mixer for 3-4 minutes or until soft peaks form. Cover and place in the refrigerator until ready to serve.

To assemble the parfaits layer the chia pudding and chocolate mousse with raspberries sprinkled in between. Enjoy!