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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.