Coconut Chia Parfaits
With Go Raw Sprouted Watermelon Seeds
Vegan, Gluten Free
- Coconut Chia Pudding:
- 1 15-ounce can full fat Coconut Milk
- ¼ cup Chia seeds
- 2 tsp. raw Sugar
- 1 tsp. Cinnamon
- 1 tsp. Vanilla extract
- Watermelon Seed Granola Clusters
- ¾ cups Go Raw Sprouted Watermelon Seeds
- 1 ¼ cups Gluten Free Oats
- ½ cup dried Cranberries
- ¼ cup Coconut flakes
- 1 tsp.Cinnamon
- ¼ tsp. Salt
- ¼ cup vegan Margarine
- ½ cup Maple syrup
- 1 tsp. Vanilla extract
- 2 Green Apples, diced
- ½ Small Watermelon, diced
- Preheat the oven to 325 F.
- Combine all of the ingredients for the coconut chia pudding in a medium sized bowl.
- Whisk to combine. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the chia seeds have absorbed the coconut milk and the consistency is pudding-like.
- Combine the Go Raw Sprouted Watermelon Seeds, gluten free oats, dried cranberries, coconut flakes, cinnamon, and salt in a large mixing bowl. Set aside.
- In a small saucepan, heat the margarine and maple syrup over medium heat. Stir until the margarine is melted, then allow the mixture to bubble. Let the mixture bubble for about 1 minute. Turn off the heat and add the vanilla extract.
- Add the maple syrup mixture to the watermelon seed mixture and stir to combine. The mixture should be moist. Transfer the granola to a lined sheet pan and spread it out evenly. Bake for 25 minutes, tossing halfway through so it cooks evenly. Leave the oven on, as it will be used again.
- When the granola is done, gently press it onto the pan with the bottom of a spatula.
- Allow the mixture to cool for 15-20 minutes.
- When the granola is cooled, carefully break it into little clusters. Place the clusters back in the oven for 10 minutes. This helps the granola stay together.
- Allow the clusters to cool completely.
- To assemble the parfaits, first check that the clusters are cooled and the coconut chia pudding has thickened. In a small bowl or glass cup layer a generous scoop of the coconut chia pudding. Next add a layer of watermelon seed granola clusters.
- Top with apple and watermelon pieces. Continue with this pattern one more time, making sure you evenly spread the layers so they are visible from the sides of the glass.
- You can continue to layer the glasses as many times as you’d like.
- Store in the fridge until ready to eat, these can be made up to a day in advance.
- Store any extra granola clusters in an airtight container or bag at room temperature.