- Prep Time: 20 mins
- Total Time: 20 mins
Ingredients
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Ingredients for the raspberry layer:
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2 large bananas, ripe and frozen for at least 8 hours
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1 cup raspberries, fresh or frozen
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1 tbsp Anthony’s Goods Almond Protein Powder
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Ingredients for the coconut layer:
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½ cup Anthony’s Goods Coconut Milk Powder
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1 cup warm water
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¼ cup Anthony’s Goods Chia Seeds
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Ingredients for the chocolate-hazelnut layer:
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2 large bananas, ripe and frozen for at least 8 hours
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2 tbsp Anthony’s Goods Organic Cocoa Powder
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½ tbsp maple syrup
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2 tbsp roasted hazelnuts
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1 tbsp Anthony’s Goods Almond Protein Powder
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pinch of salt
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Toppings:
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Anthony’s Goods Shredded Coconut
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Anthony’s Goods Cacao Nibs
Instructions
Protein but make it pretty. This tri-color parfait makes a healthy and delicious breakfast or dessert. Packed with fiber, antioxidants and a low-key protein boost from almond protein powder, it’s naturally sweet, creamy and filling.1. Starting with the coconut chia layer: Mix the coconut milk powder with the warm water and whisk until smooth and completely dissolved. Add in the chia seeds and stir. Place the bowl in the fridge and allow the mixture to thicken.
2. Meanwhile, make the raspberry layer: Place all of the ingredients in a high-powered blender and blend until smooth. Pour the mixture into a bowl and place in the freezer.
3. Rinse out the blender and fill it with the ingredients for the chocolate-hazelnut layer. Blend until smooth. If the mixture is too dry and difficult to blend, add a splash of almond milk to get it moving.
4. Assembly time! Evenly distribute the chocolate-hazelnut “nice cream” into the bottom of two wine glasses, layer with the coconut-chia pudding and the raspberry “nice cream” on top. Sprinkle with shredded coconut and cacao nibs. Serve right away for the best texture.
