Amaranth & Walnut Chia Pudding Parfait

by Erica Twingler-16 July 2026Easy

Servings2

A creamy, high-protein vegan snack featuring nutty popped amaranth, chia seeds, and omega-3-rich walnuts, layered with cinnamon-spiced soy yogurt and a quick iron-boosting date-cocoa swirl. Naturally gluten-free and minimally processed.

Method

0
Rinse the amaranth under cold water using a fine mesh sieve.
1
Combine the amaranth and water in a small saucepan, add a pinch of salt, bring to a boil, then reduce heat and simmer gently for 15 to 20 minutes until the grains are tender and most water is absorbed.
2
Remove the saucepan from heat, cover, and let the amaranth stand for 5 minutes, then fluff with a fork and let cool to room temperature.
3
In a bowl, mix the soy yogurt, chia seeds, ground flaxseed, cinnamon, and vanilla extract until well combined. Let the mixture sit for 10 to 15 minutes so the chia seeds begin to thicken.
4
While the yogurt mixture thickens, place the Medjool dates, cocoa powder, and plant milk in a small blender or food processor and blend until smooth to form a thick chocolate date sauce. Add a splash more plant milk if needed to blend.
5
Roughly chop the walnuts and pumpkin seeds.
6
Gently fold the cooled amaranth into the thickened yogurt-chia mixture until evenly distributed.
7
To assemble each serving, spoon a layer of the amaranth-yogurt mixture into a glass or bowl, drizzle with some chocolate date sauce, and sprinkle with chopped walnuts and pumpkin seeds.
8
Repeat the layers until all ingredients are used, finishing with nuts and seeds on top.
9
Refrigerate for at least 20 minutes before serving to allow the chia to fully set and the flavors to meld.