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Chocolate Chia & Raspberry Parfait Recipe


If you set yourself a resolution to eat more healthy and you’re still sticking to it then we think you deserve a delicious treat, so here’s a lovely Chocolate Chia & Raspberry Parfait recipe. Once you try this you’ll realise that it’s no surprise that parfait translates to ‘perfect’ in French.

This easily adaptable recipe can be enjoyed by all and prepared well in advance. If you’re not familiar with chia seeds, these tasty little things are filled with protein, omega 3 fatty acid, and calcium.
Offering a mild flavour and an incredible skill for binding liquids, these healthy seeds can be easily adjusted to your taste.

And this recipe really is so simple to make that the husband and wife team (David and Luise) over at had their 18-month old son Isac help them out. You can watch the video at the bottom of the page.

Chai & Chocolate Chia & Raspberry Parfait Recipe

Serves 2


Chai & Chocolate Chia Pudding
* 3 tbsp chia seeds
* 250 ml / 1 cup plant milk of choice (oat milk, almond milk, rice milk or coconut milk)
* 1/4 tsp ground cardamom
* 1/4 tsp ground cinnamon
* 1/4 tsp ground ginger
* 1/8 tsp ground clove
* 1-2 tsp cacao powder
* 1 pinch sea salt

Raspberry Mousse
* 1 ripe avocado, stoned
* 200 g / 1 1/2 cups frozen raspberries (thawed) or fresh
* 4-5 soft dates, pitted

* 8 fresh raspberries
* 2 tsp nut butter (cashew nut butter used in pics)
* 1 tbsp desiccated coconut (unsweetened)



1 - Whisk together chia seeds and plant milk in a bowl.
2 - Measure the spices into a small bowl, stir and then add them to the chia mixture along with cacao powder and salt.
3- Whisk until all is mixed and there are no lumps. Leave to soak for 30 minutes, whisk one or two times in between to make sure it stays smooth.
4 - Prepare the raspberry mousse while the chia pudding is becoming thicker.
5 - Add raspberries, avocado and dates to a food processor. Run on high speed until smooth.
6 - Layer the chocolate & chai chia pudding with the raspberry mousse into two glasses or jars. Keeps in the fridge for 2-3 days in sealed jars without the topping.

For more great recipes like this please head on over to