serves 4

125 minutes


Steps 1 and 2 - jam and granola

  • 500g raspberries fresh or frozen
  • 1/2 lemon grated zest and juice
  • 3 tbsp Sweet Freedom Fruit Syrup
  • 3 tbsp chia seeds
  • 1/2 cup unpeeled hazelnuts
  • 2 cups rolled oats
  • 2 tbsp raw cacao powder
  • 2 tbsp coconut oil
  • 3 tbsp Sweet Freedom Choc Shake Caramel
  • 1/2 cup dairy free chocolate chips

Step 3 - vanilla chia pudding

  • 1/4 cup chia seeds
  • 1 tbsp Sweet Freedom Fruit Syrup
  • 1 cup almond milk
  • 1 tsp vanilla extract

Step 4 - chocolate chia pudding

  • 1/4 cup chia seeds
  • 1 tbsp raw cacao powder
  • 2 tbsp Sweet Freedom Choc Shake Caramel
  • 1 cup almond milk
  • 8 tbsp coconut yoghurt


As everything is made in advance you can decide where to start! The jam and granola need to cool and the puddings need to set - all of this takes a couple of hours but as it's breakfast you'll most likely be making everything at least the day before (unless you're a VERY early riser!)

Step 1 - jam 

  1. Place the raspberries, lemon zest and juice into a heavy based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
  2. Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently.
  3. Add the chia seeds and bubble for a further 5 minutes, again stirring frequently then set aside to cool.

Step 2 – granola

  1. For the granola, preheat your oven to 170 Fan / 190 C / 375 F / Gas 5.  Line a large tray with parchment or a silicon mat.
  2. Tip the hazelnuts onto a small tray and toast for 15 minutes.
  3. Allow to cool for 5 minutes then rub the skins off between your hands to remove the skins.
  4. Roughly chop then tip into a large bowl along with the oats and cacao powder.
  5. Melt the coconut oil then whisk in the Choc Shake Caramel. Stir this through the oat mixture and pour on to a large baking tray and cook for 15 minutes.
  6. Remove from the oven and carefully stir - bringing the mix around the edge into the centre and pushing the centre out to the edges. Return to the oven for another 15 minutes.
  7. Remove from the oven and leave to cool completely before adding the chocolate chips.

Step 3 – chia pudding

  1. For the chia puddings measure the ingredients into lidded containers and whisk to mix thoroughly.  Put in the fridge for at least an hour before using.
  2. To assemble spoon the chocolate chia pudding into the bottom of a glass (size and shape is up to you 😉).

Step 4 – vanilla chia pudding

  1. Add the vanilla chia pudding and dot/swirl with a couple of tablespoons of coconut yoghurt and 2-3 teaspoons of raspberry jam.
  2. Top with a handful of granola and, if using, the fresh raspberries and an extra squeeze of Sweet Freedom!

Both the jam and granola recipes make more than you need to construct the parfait. Feel free to halve the recipes. 

The jam will keep for 2-3 weeks in an airtight jar in the fridge. The granola will keep for around 4 weeks in an airtight container at room temperature.


Thank you Sam and Phil @thecookandhim for a delicious recipe.

*We cannot guarantee that this recipe is allergen free.


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