Creamy Buckwheat Parfait With Coconut Chia Pudding

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It’s been a while since I last posted a recipe but I didn’t want you to miss out on this one! It’s parfait dessert jar with two layers of buckwheat cream and coconut chia pudding.

In addition to being wonderfully creamy, this parfait is also significantly lighter compared than classic layered desserts containing a lot of cream and fat. Further to that, it is vegan, gluten-free and gorgeously pink. You will love it!

Creamy Buckwheat Parfait With Coconut Chia Pudding

The parfait

For this layered parfait, I’ve come up with a combination of chia pudding (which I usually have in the fridge every day) and cream of soaked buckwheat. You can either soak the buckwheat for a few hours or sprout them for 2 days. Both variations work great and the choice is up to you.

The buckwheat cream is colored with beetroot powder which works best as a natural coloring agent in my opinion. I have tried pitaya powder but keep coming back to beetroot. The taste is slightly earthy but you won’t notice much of it. This recipe uses only 1 tsp of it to get the gorgeous pink color and add some nutrition. You could play around with other superfood powders here to achieve different colors.

As a topping, fresh berries are best for the layered dessert. But cacao nibs, coconut flakes or nuts would work as well. Whatever you choose – enjoy!

And do not forget to tag me on Instagram. I love when you send me pictures or link me in your stories! ♥ ️



Creamy Buckwheat Parfait With Coconut Chia PuddingSchichtdessert mit Buchweizen

Dessert parfait with buckwheat cream and chia pudding

A creamy parfait jar with naturally colored buckwheat cream and coconut chia pudding
Prep Time10 mins
Soaking Time4 hrs
Course: Dessert
Servings: 2 people


Buckwheat Cream

  • 100 g raw buckwheat
  • 150 g vegan yogurt (I used soy yogurt)
  • 1 tsp beetroot powder
  • 1 tbsp cashew butter (1 tbsp = 25g)
  • 0.5 tsp ground psyllium husks
  • 0.5 tsp vanilla powder
  • Sweetener of your choice

Chia Pudding

  • 50 g chia seeds
  • 120 g coconut milk
  • 300 g water
  • 1 tbsp coconut blossom syrup



  • Soak the buckwheat. The best is 4-6 hours but you can also sprout the buckwheat for 1-2 days (until little tails start to grow out). Do not forget to flush the buckwheat 2-3x during germination.
  • Prepare the chia pudding. Mix all ingredients in a jar and let stand for 10 minutes. Then stir again or shake the sealed jar and put it in the fridge for at least 4 hours (or even better: for 24 hours).
  • Rinse the buckwheat well and place it in a high-speed blender together with the remaining ingredients for the cream.
  • Mix first at low level, then at the highest level to turn the ingredients into a cream.
  • Layer chia pudding and buckwheat cream in 2 jars. Arrange the toppings.
  • Enjoy right away or put it in the fridge overnight.

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