Lately I’m all about that chia pudding life! I go through phases of loving and avoiding chia seeds. Sometimes you get burnt out on them, you know? But with my sweet-tooth being the craziest it has ever been (hello nursing 24/7), I’ve fallen back in love with them. Chia seeds are insanely nutritious and filling. You can usually buy them in bulk for a good price and the best part is a little goes a long way. In the past I’ve shared overnight chia oats and chia pudding parfaits. But today is extra special because it’s slightly different then those. This banana cream pie parfait is actually made with a smooth chia pudding.
To make the classic chia pudding you basically need 3 things: chia seeds, a liquid (non-dairy milk) and a sweetener. I’m partial to using maple syrup, but you can use agave, apple honee or your favorite refined sugar-free liquid sweetener. Monk fruit is a great option! Once you have your base you can get creative with different additives to flavor, like vanilla extract to keep it simple or a fruit of choice for added sweetness and fruity flavor. You can even take it a step further and add superfood powders, like wheatgrass or matcha (which would give it a beautiful green hue). I’ve even dappled in using freeze-dried fruits for a more intense flavor without adding extra liquid. Blueberries and raspberries are a great one to try.
Of course I’m partial to bananas, like always. I’ve shared an insane peach cobbler parfait following this format but instead of leaving the chia pudding whole it’s blended for this recipe. Making it smooth and less “seedy”. Which is actually a brilliant hack for getting kids to eat chia seeds if they’re bothered by the texture. Add a little cacao or carob powder and you’ve got chocolate pudding! Talk about a wholesome, sweet treat – they’ll never know it’s totally good for them and you can feel good about sharing it. Win-win!
For this style of parfait, since the pudding isn’t as stiff as whole chia seed pudding. I like to layer with banana coins cut in half. To add a little extra flavor, texture and sweetness. The base is a super simple raw crust I’ve shared before when making raw treats. It really helps drive that banana cream pie element home. You can choose to omit it to save time though. Or opt to sprinkle chunks of it throughout the parfait. Another optional step is topping with a coconut whipped cream. I mean, you can’t have banana cream pie without the whipped cream topping, right? There are a ton of options available in most grocery stores these days or you can make your own version using full-fat coconut cream. I love to add some toasted coconut chips on top too.
I hope you give this recipe a try! If you happen to make these Banana Cream Pie Parfaits, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
No-Bake Banana Cream Pie Parfaits
Yield 6 servings
- 2 ripe Bananas
- 13.5 oz Coconut Milk, canned
- ⅓ cup Non-Dairy Milk
- ⅓ cup White Chia Seeds
- 3 tbsp Maple Syrup
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- ¾ cup Almond Flour
- ½ cup Dates, pitted & soaked
- Pinch of Salt
- 2 Ripe Bananas, sliced
- Coconut Whip, to top
- Toasted coconut, to garnish
- Measure and blend together all filling ingredients.
- In a food processor, pulse together raw crust ingredients until small crumbles form.
- Assemble in 1 cup containers. Starting with a base layer of raw crust, topping with banana slices and cream filling. Layer twice more with the banana slices and cream filling. Finish with coconut whipped cream on top.
- Cover or store in an airtight container. Chill 2-4 hours before serving.
You can prep the filling the day before and assemble upon serving. Not interested in making individual portions? Follow the same process but make one large portion to share. Use an air-tight container or something that can be covered. I recommend a small casserole dish or a pie pan.