Fig & Chia Parfait

- Amanda

Living in Istanbul can sometimes have it’s perks. And figs, my friends, are one of them. I’m talking gorgeous, luscious, plump, sweet & perfectly ripe figs. The kind I could have only dreamt about in the states. I know that’s a big statement. And while I have definitely had some wonderful versions of this jewel-toned fruit back home, whether it be from a store, farmer’s market or a friend’s tree, they never came close to those I have been lucky enough to enjoy (read: devour) here.

Fig season has been in full swing here and I have most definitely had my share. In fact, the small window in which these little beauties is available is coming to a close soon and I am so not looking forward to it. So until then, I’ll be savoring every last one of them and including them in recipes like this amazing Fig & Chia Parfait.

This Fig & Chia Parfait is knock-your-socks off-good while still being really good for you. Imagine that. You can make a single batch of two or double it for the week, or just in case you actually feel like sharing, which I doubt since you’ll probably want it all to yourself. It looks so pretty in the little jars and almost too beautiful to eat. Your fridge might even thank you for the time it gets to spend with these special little gems. More importantly you’ll thank yourself for making such a healthy, yet utterly enjoyable, breakfast, snack-time treat, or even dessert.

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Fig & Chia Parfait

Prep Time 20 minutes
Servings 2

Ingredients

For the chia pudding-

  • 1/4 cup chia seeds
  • 1/2 tsp ground cinnamon
  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

For the yogurt layer-

  • 1/2 cup plain yogurt
  • 1 tbsp blackberry jam (blueberry is great too)

To assemble-

  • 4 fresh, ripe figs (plus a few more for garnish if desired)
  • 1-2 tbsp pumpkin seeds (for garnish)

Instructions

  1. In a medium bowl stir all the ingredients for the chia pudding together until well combined. Cover and refrigerate overnight or at least 4-6 hours.

  2. Once the chia pudding has chilled and thickened, stir the yogurt together with the blackberry jam. Set aside.

  3. Cut two of the figs into quarters and scoop the flesh into a small bowl. Mash to make somewhat of a thick puree.

  4. Slice the other two figs into about 4 slices each for the sides of the jars.

  5. To assemble- in two small jars or glasses, line the sides with the sliced figs, pressing so each one sticks. Carefully spoon half of the chia pudding into each jar and gently spread to level. Then add the mashed fig puree followed by the yogurt. Garnish the tops with a few fig segments and some pumpkin seeds if desired. Enjoy immediately or cover and store in the refrigerator for up to about 4 days.

Recipe Notes

*I used regular yogurt, but greek would work too.

*Granola is great on top for a more substantial meal.