Beetroot Chia & Cashew Cream Parfait

I'm still trialling the new setting and light in my new home here in Sweden. I've got big windows, but not that much bench space underneath them for taking photos of my food. This is probably not what a normal person thinks about, but when you're a food blogger it is quite important to find that perfect place for taking photos in your home. I'm now starting to feel like I'm slowly finding my new set up and I'm happy how these photos of my parfait turned out. Check them out below. 

One thing I'm a little bit worried about is the Nordic Winter as it's going to be so dark. Not many hours of sunlight if there's any sunlight at all. If any of you other foodies out there have recommendations for good lighting equipment please hit me up!

Now onto todays recipe ramble. Lately I've been loving parfaits and they seem to stay ever so popular on Instagram. I just love how the options are endless when it comes to building your parfaits and it's all up to you and what you like when you make yours. The parfait recipe I will be sharing with you today is a pop of colour, but still very kind on your taste buds. Nothing in it is too overpowering. It's all a big harmony. Feel free to change things up and add as many layers as you want!


Beetroot Chia & Cashew Cream Parfait


beetroot Chia Pudding

4 tbsp chia seeds

pinch of vanilla

2 tsp freeze dried beetroot juice powder

(you could juice a little bit of left over juice of boiled beetroots as well)

0,5 cups oat milk 

  1. Prepare the pudding the night before.

  2. Add the chia seeds into a jar together with the beet powder and vanilla.

  3. Pour in the oat milk.

  4. Use a whisk to make sure the chia doesn't form lumps.

  5. Close the lid of the jar and give it a good chake.

  6. Place in fridge overnight.

Cashew Cream

1 cup cashews (soaked overnight)

pinch of vanilla

4 dates

water to cover

  1. Add all of the ingredients into a high speed blender.

  2. Add enough water to just cover the cashews.

  3. Blend until it all turnis into a smooth cream.

  4. This recipe will give you more than enough cashew cream for the parfait, make sure to store the rest in an airtight container in your fridge. 

Building your parfait:

beetroot chia pudding

cashew cream

granola of choice

fruit and berries of choice

  1. Place the beetroot chia pudding you made the night before into a serving glass/jar.

  2. Add a small layer of granola on top of the chia pudding.

  3. Then add a thick layer of cashew cream on top of the granola.

  4. Finish off with all of your favourite fruits and berries. 


I simply can't get over how beautiful the pink of the beetroot is in this chia pudding. Adding colour when possible is something I always keep in mind when trying out new recipes. I think it's very important to add as many N A T U R A L colours to your meals as possible as it makes life a little bit more beautiful, fun and nutritious!