By the looks of this dessert you’re probably thinking yes delish but how can it be healthy right? Looks can be deceiving!

One of these little pudding parfaits provides you a serving of fruit, vegetable and healthy omega 3′s and healthy essential fatty acids!

 

 

 

Perfect after school snack? YES! Can be made in 5 min! Or have it ready for them when they get home!

They will be pleasantly surprised they are enjoying such a snack and also wonder why mom is letting them have it!

 

 

 

This is really easy friends I promise you! I just doubled my Dairy Free Chocolate Pudding recipe, added dairy free whipped cream using coconut milk and topping with a gluten free cookie I found at Whole Foods!

The pudding is made in minutes in a food processor as well as the whipped cream in a stand mixer or high powered blender.

 

 

 

These cookies were delicious! You’re only going to need a half a cookie over for each serving. A little goes a long way. No need to even sweeten the whipped cream as once it’s topped with the cookie it’s sweet enough. My kiddies all loved this!

This is super filling too for an after school snack, they won’t be coming back asking for something else to eat till dinner! In fact my daughter couldn’t even finish the serving she had!

 

 

Of course you can certainly substitute any pudding, real whipped cream and any cookie but the recipe for the pudding is simply the best and healthiest. No additives you can’t pronounce, no preservatives, and absolutely no taste of the secret ingredient, really!

No nutrition info here since it will depend on the cookie you use and whipped cream, but the nutrition info for the chocolate pudding is here.

 

Healthy Chocolate Pudding Parfaits:{Gluten & Dairy Free}

Ingredients

• 2 bananas
• 1 avocado
• 4 tablespoons cocoa powder, unsweetened
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• Optional: 1 teaspoon liquid  Chocolate Sweetleaf Stevia, or vanilla
• 1 can coconut milk (refrigerated overnight, uncovered)
• 2 Gluten Free, refined sugar-free chocolate chip cookies

Directions

Combine banana and avocado in food processor. Process until smooth. Add vanilla, cinnamon and cocoa and process again until combined. Set aside. Retrieve the canned coconut from the refrigerator and scoop the coconut cream that has floated to the top out of the can and add to stand mixer. (Reserve the coconut water on the bottom of the can for a smoothie another time.) Whip the coconut milk on high in a stand mixer until fluffy or use a high powered blender. In 4 serving dishes add 1/2 a cup chocolate pudding to each. Top with whipped cream dividing evenly for each. Top with 1/2 a cookie crumbled over cream. Refrigerate until ready to serve or enjoy immediately!