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Chocolate-Vanilla Pudding Parfait With Berries

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    Chocolate-Vanilla Pudding Parfait With Berries
  • 2/4
    Vanilla pudding ingredients: soaked cashews, coconut water, maple syrup and vanilla extract
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    Chocolate pudding ingredients: avocados, coconut water, maple syrup, vanilla extract, dates, cacao and cinnamon
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    Transfer each pudding into a plastic bag and cut off a small corner off each bag to squeeze out.

Text, photos and food cooked by Michal Martinek

Oct 13, 2015

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Chocolate-Vanilla Pudding Parfait With Berries

At first sight, this parfait looks like a regular chocolate mousse layered with whipped cream, but it’s much cooler and healthier than that.

This is a fun, pretty-looking vegan and paleo dessert—raw vegan, too, if you use agave syrup and vanilla bean seeds—using avocados and cashews to supply creaminess and a pleasant, velvety mouthfeel.

You will not taste the avocado at all—it is quite mild and will disappear into the background. It is used here for its great texture. Plus, the cocoa will hide the green color.

Use a food processor to break down the dates and combine them with the other chocolate pudding ingredients; get out your high-speed blender to break down the cashews for the vanilla pudding. I know, it means additional dishes to wash, but it’s definitely worth the effort.


  1. Serves 2
  2. Vanilla pudding
  3. 1 cup raw cashews, soaked in water for 30 minutes, drained
  4. 1/3 cup coconut water
  5. 1 teaspoon vanilla extract
  6. 1 tablespoon maple syrup
  7. Pinch salt
  8. Chocolate pudding
  9. 1 cup avocados, pitted, mashed (about 2 medium avocados)
  10. ¼ cup raw cocoa
  11. 4 dates, pitted
  12. 3 tablespoons maple syrup
  13. ½ teaspoon cinnamon
  14. ¼ cup coconut water
  15. ½ teaspoon vanilla extract
  16. Pinch salt
  17. Fruit for topping


Combine the vanilla pudding ingredients in a high-speed blender and blend until creamy and smooth, about 1 minute. Transfer the mixture into a small plastic bag.


Combine the chocolate pudding ingredients in a food processor fitted with an S-blade and process, scraping the sides with a spatula, until creamy and smooth. Add an additional 1-2 tablespoons of coconut water if the mixture seems too thick. Transfer the mixture into a small plastic bag.


Assemble the parfaits. Cut a small corner off each bag, and squeeze the mixture carefully into a small parfait cup or glass, creating alternating layers of chocolate and vanilla pudding. Top with fruit. Serve chilled.


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