Strawberry-Rhubarb Chia Vegan Parfait

This was our Mother’s Day dessert; my husband prepared it and I honestly had a hard time believing that it was sugar-free! The original recipe from “Run Fast. Cook Fast. Eat Slow.” does include honey, but my husband used date paste instead. This parfait would also make a filling breakfast, especially with the addition of sliced bananas and slivered almonds.

Strawberry-Rhubarb Chia Vegan Parfait

You won’t believe this is sugar-free! We enjoyed it for dessert, but it would also make a great on-the-go breakfast, especially with the addition of sliced bananas and slivered almonds. We recommend that you make the chia pudding the day before and allow it to refrigerate overnight. Otherwise, prepare it at least two hours prior to serving.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Keyword: chia, date paste, rhubarb, strawberry, Whole Life Challenge
Servings: 4
Author: planfulcook


Chia Seed Pudding

  • 1 cup almond milk plain, unsweetened
  • 1 cup non-dairy yogurt plain, unsweetened
  • 1/2 cup chia seeds
  • 1 tbsp Date Paste
  • 2 tsp vanilla
  • 1/8 tsp Kosher salt

Strawberry Compote

  • 3 cups strawberries quartered, stems removed
  • 2-3 stalk rhubarb ends discarded
  • 2 tbsp Date Paste
  • 2 tbsp water


  • Make the chia pudding: combine the yogurt, non-dairy milk, chia seeds, date paste, vanilla, and salt in a medium bowl.
  • Cover and refrigerate for at least two hours, or ideally, overnight.  Check it once after 10 minutes and stir if the chia is not evenly distributed.
  • Make the strawberry-rhubarb compote: Combine the strawberries, rhubarb, date paste, and water in a medium saucepan. Simmer uncovered and stir occasionally until the rhubarb breaks down and the sauce thickens, about 15 minutes.
  • Allow the compote to cool down completely before serving; it will thicken as it cools.
  • Assemble the parfait: layer the chia pudding and then the compote in glass jars (half-pint work well) twice, and then top with berries granola, or chopped nuts. Enjoy!


We used our favorite non-dairy Cashewgurt from The Forager Project and Califia Farms unsweetened almond milk.
We’ve made this recipe without the rhubarb, when we couldn’t find any at our local grocer. We just added more strawberries!
If you’re not familiar with chia seeds, start by purchasing a small bag and try them in a few recipes. It’s great in fruit smoothies, or sprinkled on oatmeal or granola and mixed berries. They provide fiber, protein, and fat; the majority of the fat comes in the form of omega-3 fatty acids.
The original recipe can be found in “Run Fast. Cook Fast. Eat Slow.

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