Okay, we’ll admit it. We are just a tiny bit obsessed with this one. It’s easy to see why – just look at those colors! We’re sure you will love this fluffy, light, and yet oh so creamy dairy-free PINK pitaya parfait as much as we do. 

Make sure you’ve got the following ingredients in your pantry so you can whip one of these up whenever those cravings hit you. 

Pink Chia Pudding Parfait Recipe

Here’s What You’ll Need

Pink Chia Pudding Layer

  • 8 oz plant milk of choice

  • 3 tbsp chia seeds

  • 1 tsp pink pitaya powder

  • optional: 1 tbsp natural liquid sweetener of choice

  • 1/2 tsp vanilla extract

  • 1/4 tsp himalayan salt

Buckwheat Lime Crumble Layer

  • 1/2 cup sprouted buckwheat
  • 1/4 cup desiccated coconut
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 2 tbsp agave syrup
  • 1/8 tsp himalayan salt

Cashew Creme Fraiche Layer

  • 1 cup cashews, soaked
  • 1 tbsp agave syrup
  • 1 tbsp lemon juice
  • 1/8 tsp himalayan salt


  • fresh strawberries
  • lime zest


  1. Simply pour chia pudding into a glass container and add 3 tbsp of chia seeds.

  2. Stir with a fork to incorporate and stir out any lumps that the chia seeds might begin to form

  3. Seal and refrigerate. Allow the chia pudding to set for at least 30 minutes to a maximum of overnight in the fridge.

  4. In the meantime incorporate all of the buckwheat crumble in a bowl. Add to a dehydrator and dehydrate at 115 degrees F overnight or completely dry.

  5. Soak the cashews for a minimum of two hours to a maximum of overnight. Strain and rinse the cashews before blending with the other listed ingredients. Blend on high until extremely creamy.

  6. Build the parfait by creating layers with the pink chia pudding, fresh strawberries, buckwheat lime crumble and the creme fraiche on top. Finish off with some fresh lime zest.

    Don’t forget to garnish with some fresh strawberries & lime zest!


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