Vegan Chocolate Cranberry Pudding Parfait (gluten-free, nut-free)
Serves: 4 servings
  • Chocolate millet pudding:
  • 100g millet (1/2 cup)
  • 360ml rice milk (1½ cups)
  • seeds of ½ vanilla bean
  • 1 cinnamon stick
  • 1tbsp maple syrup
  • 100g dark vegan chocolate (3.5oz) I've used Amore di Mona bulk chocolate
  • Cranberry chia jam:
  • 200g cranberries (2 cups)
  • 120ml orange juice (1/2 cup)
  • little orange zest
  • 2tbsp maple syrup
  • small cinnamon stick (optional)
  • 2tbsp chia seeds
  • Topping:
  • fresh cranberries
  • chocolate shards
  • fresh rosemary
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate until ready to serve.
  6. Enjoy!
Recipe by Nirvana Cakery at