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Halloween Parfaits

Parfaits are a really easy and stunning dessert. These ones are 100% raw desserts and are super healthy sweet treats too. With just fruits, vegetables, seeds, Manuka honey and coconut cream they’re rich in nutrients, antioxidants, and flavour and they’re a great kids lunchbox idea in a little container. 

 
If you’re a fan of chia pudding recipes, you’ll love this candycorn layered parfait idea with frozen mango, carrots, orange juice, and coconut cream for sweetness, a huge Vitamin C boost (perfect for change of season immunity boosts). When we were making this, we found that our little smoothie blender was struggling a wee bit with the frozen mango, so if you have a smaller blender we recommend defrosting the mango first, or of course you can use fresh mango when in season. If you’d prefer to juice the carrot so you have less carroty chunks, that’s also an amazing option to keep everything smooth and creamy. 
 

Add a dollop of coconut cream, a sprinkle of desiccated coconut and some cute Manuka honey drizzles to the top of your parfait for decoration, get your parfait spoon out and enjoy. 
 
This is a beautifully creamy, sweet dessert or breakfast idea that won’t leave you feeling too heavy. The fresh flavours are perfect after a thai meal, or a rich dinner and they’re a fun way to brighten up a fall / Halloween or thanksgiving table setting. 
 
If your kids are looking for candycorn, this is a great way to steer them away from artificial colours and flavours and fill them with fresh fruit, vegetables and protein rich chia seeds instead! You can freeze the parfaits in small containers and take them out whenever the kids are looking for a sweet treat, too! 
 
Enjoy, 
The Steens Team x 

 

Yellow 

  • 12 oz mango frozen chunks (about 1 ½ cups) 
  • ¾ cup coconut milk 

Orange 

  • 9 oz mango frozen chunks (about 1 cup) 
  • ½ cup chopped carrots 
  • ½ cup coconut milk 

White 

  • 4 tablespoons chia seeds 
  • 1 cup coconut milk 
  • 2 teaspoons manuka honey 
  • Coconut whipped cream

 

  • Pour the chia seeds and the milk into a jar and stir well with a fork. Let settle for 2-3 minutes then stir again very well until you see no clumping. Cover the jar and store in fridge overnight or for at least 30 minutes. 

  • To prepare the first yellow layer, blend the mango chunks with the coconut milk until the mixture is thick like a slushy. Divide into two cups and place the cups in the freezer while preparing the next layer. 

  • To prepare the orange middle layer, blend the mango chunks with the carrots and coconut milk until the mixture is thick like a slushy. Divide carefully on top of the yellow mixture in the cups. 

  • Pour the chia pudding over the orange part, top with whipped coconut cream, desiccated coconut and your manuka honey drizzles and enjoy! 

 

Children Recipe refined sugar free sweet

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