Oops I did it again- ate a dessert meant for two people all by myself. In two minutes flat. #sorryimnotsorry. But combining decadent chocolate with layers of pecan pie-inspired chia pudding, topped with maple-cinnamon glazed pecans is simply irresistible and unsharable. I promise you’ll do the same when you try these chocolate chia pecan pie parfaits.
Pecan pie was never one of my favorites for Thanksgiving until recently. Something about a nut pie always weirded me out, until I tried chocolate pecan pie. Like WOAH. It’s no surprise that chocolate pretty much makes everything better, but seriously how can you not like a fudgy-bottomed pie with a creamy, sweet and crunchy pecan top? It’s serious decadence for serious dessert lovers.
Buuuuut decadence usually means super unhealthy. And if you’re like me, practicing self-control when it comes to sweets is REALLY flippin’ hard. Hence why I make healthier desserts like this, so I can eat two servings and be like “WHAT?”
Yes this is insanely delicious and hard to have just a few bites, but you guys, how pretty do they look? I just picture a bunch of these mason jars of chocolate chia pecan pie parfaits sitting on a rustic-looking tray on a big table of pumpkins and tealight candles during Thanksgiving dinner. At least that is my fantasy – one day we WILL have a sophisticated Thanksgiving. Until then, it will be pot-luck style with whatever other lonely souls need company during the holiday. Because living thousands of miles away from family SUCKS. Which is probably another reason why I wallow in desserts when I’m missing my fam back home.
Next time I’m not even putting these parfaits in cute mason jars, I’m just throwing it all in an old tupperware container, crawling into bed with my 2001 state dance competition T-shirt, and diving in face first. I’ll post that shot on Instagram….
PS are you following me in Instagram yet? It’s kind of my new daily thrill – to find the humor the craziness of motherhood and record Instagram stories about it. Sorry, off topic.
These chocolate chia pecan pie parfaits are made with a thick layer of chocolate pudding made with coconut cream, cocoa powder, and pure maple syrup, topped with molasses, maple, and spiced chia pudding, then garnished with crunchy and sticky cinnamon maple pecans. The perfect dessert that is way lighter than traditional chocolate pecan pie, sweetened naturally, and it’s paleo and vegan (sans the collagen)!
PLUS adding a big scoop of Vital Proteins collagen peptides makes this dessert extra amazing. Incorporating collagen into your diet has been linked to improving gut health and digestion, since our gut tracts are made of the same amino acids found in collagen. Collagen also aids the protection of our joints, AND prevents the signs of early aging by reducing fine lines and improving skin’s moisture. So why not add something that makes us look and feel awesome, right?!
A little tip for making these when entertaining – you can absolutely make ahead to save yourself the “OMG I have people coming over and still so much to do” headache. Simply make and assemble the chocolate pudding and chia seed pudding in jars or glasses beforehand, then store in the refrigerator a day or two before the big event. I suggest NOT making the pecan topping until you are ready to serve, since refrigerating will make the nuts hard to separate when digging in!Print
Chocolate Pecan Pie Chia Seed Parfaits with Collagen
- Yield: 2
- 2/3 cup coconut cream (the top part of canned, full-fat coconut milk)
- 2 tablespoons cocoa powder
- 2 tablespoons pure maple syrup
- 1 scoop Vital Proteins Collagen Peptides (omit if vegan)
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 teaspoon molasses
- 1 teaspoon pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- pinch of nutmeg
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/3 cup pecans
To make the chocolate pudding:
- Combine the coconut cream, cocoa powder, maple syrup, and collagen. Stir well and refrigerate at least one hour
To make the chia seed pudding:
- Combine the chia seeds, almond milk, molasses, maple syrup, vanilla extract, and cinnamon. Stir well and refrigerate at least one hour
- After both puddings have set, assemble in small mason jars or cups by scooping half the chocolate pudding into the bottom of one jar, the other half reserved for the other jar. Do the same with the chia seed pudding, layering it on top of the chocolate pudding
To make the maple cinnamon pecan top:
- Pour the maple syrup and vanilla extract into a small saucepan and add the cinnamon. Bring the mixture to a simmer over medium high heat and add the pecans. Lower the heat and stir the pecans frequently, until most of the maple liquid has coated the pecans – around 2-4 minutes
- Let the pecans cool slightly then top the parfaits
- Assemble and serve
This post is sponsored by the awesome people at Vital Proteins. As always, all opinions are 100% my own. Thanks for supporting Physical Kitchness!