Get into the holiday spirit - make these delightful chocolate cranberry pudding parfaits with the ones you love.
This is another gluten-free, vegan, and nut-free recipe from our collaboration with Nirvana Cakery.
Chocolate millet pudding:
Cranberry chia jam:
2 cups cranberries (200g)
1/2 cup orange juice (120ml)
little orange zest
2tbsp maple syrup
small cinnamon stick (optional)
2tbsp chia seeds
1/2 cup millet (100g)
Measure ½ cup of millet, put into mesh sieve and rinse under running water. Place into medium pot, add rice milk, vanilla, cinnamon stick and bring to boil. Leave to simmer covered for about 35 minutes until creamy thick porridge like consistency. Add extra milk only if necessary. During the last 10 minutes of cooking give it a little stir now and then to ensure it doesn't catch at the bottom of the pot.
Switch off the heat and leave to stand for 5 minutes. Finely chop chocolate and set aside. Remove the cinnamon stick and stir in maple syrup. Using a hand held blender blend until smooth and creamy. Add little warmed milk if needed. Add finely chopped chocolate and stir until completely smooth. Transfer into bowl, leave to cool for a bit and refrigerate until you are ready to assemble the parfaits.
To make the cranberry jam place cranberries, orange juice, zest, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and roughly mash the cranberries with a fork. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
Once everything is set, assemble the parfaits. Spoon a dollop of chocolate pudding into each glass followed by cranberry jam and repeat with another layer. Top your parfaits with some fresh cranberries, chocolate shards and rosemary sprigs for a festive feel.
Refrigerate until ready to serve.