Lavender Chia Parfaits

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 1x



  • 2 cups almond milk
  • 3 dates, pitted
  • 1 tsp culinary lavender buds
  • 1/2 cup chia seeds
  • 2 cups of coconut milk yogurt (or another dairy-free yogurt of your choice)
  • 4 Black Mission figs
  • granola, store-bought or homemade
  • Frozen berries, other fruit, mint and lavender sprigs (for garnish).


Lavender Chia Seed Pudding

  1. In a high-speed blender combine almond milk, dates and culinary avender. Whirl away for about 1 minute. Using a fine mesh strainer (or nut milk bag), strain the dates and lavender buds from the almond milk. You will be left with a creamy lavender-almond milk free of residue.
  2. In a medium-sized bowl, add the chia seeds. Pour the lavender-almond milk over the top and stir well to combine. Cover chia seed pudding with a clean kitchen towel and set aside for 15 minutes (but be sure to stir every 5 minutes or so to avoid clumping).


  1. Prepare the figs. Remove stems and cut a few fig slices (no need to peel the skins; they are edible). Divide the slices and evenly press them against two mason jars or glasses using the back of a spoon or your fingers.
  2. Layer spoonfuls of the lavender chia seed pudding on the bottom of each glass. Then add a layer of the coconut milk yogurt to each glass. Alternate, adding a few more spoonfuls of chia seed pudding followed by coconut milk yogurt until you reach the top. (There’s no right way to layer. Have fun and layer as you wish!)
  3. Refrigerate parfaits overnight.
  4. In the morning, top each parfait with granola, frozen berries (or other fruit as desired), mint and/or lavender sprigs (as a garnish).
  5. Enjoy!