First, prepare the chia pudding. In a small bowl, combine together chia seeds, milk, vanilla extract, and agave nectar. Mix well and let it sit for 15 minutes, allowing the seeds to soak the liquid. Freeze for 20-30 minutes, or until thick enough to create an even layer.
Meanwhile, combine together banana, puffed quinoa, sesame seeds, maca powder, dates, and cocoa powder in a food processor and process until fully incorporated and almost smooth.
Remove the chia mixture from the freezer and top with homemade strawberry jam. Freeze again for 15-20 minutes, and finish with the final maca layer. I like to top this parfait with some freshly sliced strawberries for some extra flavor but that is optional. Sprinkle with some coconut flakes and serve.
This recipe is probably one of the most powerful energy boosters you can prepare for breakfast or an afternoon snack. It’s a fantastic combination of seven different superfoods, including Zen Spirit Premium Maca powder – one of the best energizers in the world.
The parfait contains three different but almost equally nutritious layers which are beautifully combined into an extraordinary flavor you’ll adore.
Lightly frozen and smooth chia pudding with a small touch of vanilla extract is topped with jello-like strawberry jam and then finished with tender maca and cocoa layer. But if you’re anything like me and that’s not good enough, fresh strawberries and a handful of coconut flakes will definitely complete this mind-blowing parfait. Enjoy it!
Nutrition information per serving: Kcal: 480, Protein: 6.4g, Total Carbs: 100.6g, Dietary Fibers: 8.1g, Total Fat: 8.3g
A good, homemade strawberry jam is something you definitely need to have in your refrigerator all the time. It's super easy to make and goes perfectly with pancakes, toast bread, cakes, and parfaits. For this easy recipe, you'll need:
2 lbs fresh strawberries, rinsed and sliced in half
1 cup of sugar (or granulated stevia for a healthier option)
2 tbsp freshly squeezed lemon juice
1 tbsp lemon zest
¼ cup instant gelatin
Rinse strawberries thoroughly under cold running water and drain in a large colander. Slice each in half and place in a large, heavy-bottomed pot. Pour in enough water to cover and add sugar (or stevia). Bring to a boil and reduce the heat to medium-low.
Now, add lemon juice and lemon zest. Cook until half of the liquid has evaporated, stirring occasionally.
Finally, stir in instant gelatin and cook for another 2-3 minutes (or according to package instructions).
Remove from the heat and cool completely. Transfer to jars with air-tight lids and store in the refrigerator up to 3 months.