2tablespoonsplain Greek yogurtoptional - helps thicken but can omit for paleo/vegan
1/2teaspoonvanilla bean pasteor extract
pinchof salt
1tablespoonsweetener of choicemaple syrup, honey, agave, liquid stevia, etc.
For the avocado layer
flesh of 1 ripe avocadoabout 150 grams
1/2a bananaabout 50 grams
1/3cupunsweetened vanilla nut milk of choice
1/2teaspoonvanilla extract
For the strawberry guava jam
1 1/2poundschopped guavaabout 700 grams
1 1/2cupswater
1/2poundhulled strawberries
Instructions
For the chia base
Whisk all ingredients together in a small bowl. Cover and refrigerate overnight to thicken.
For the avocado layer
Combine all ingredients in a food processor, process until smooth. Transfer to a small bowl and refrigerate until ready to assemble.
For the strawberry guava jam
Add the guava and water to a sauce pot. Cover and bring to a boil.
Stir, reduce heat to low and simmer for about 20 minutes, stirring occasionally.
Remove cover, continue simmering for another 10-15 minutes until guava is softened.
Pour the guava through a fine mesh strainer over a large bowl and using the back of wooden spoon, push the mixture through the strainer to capture the pulp but not the seeds in the bowl. This will take some elbow grease and time, about 15 minutes.
Add the strawberries to the sauce pot and cook over medium-low heat, just until softened.
Place both the guava puree and strawberries in a food processor and process until smooth.
Assemble the parfaits by pouring the chia base into the bottom of 4 glasses or jars. Divide the avocado cream evenly and place on top of the chia pudding. Spoon a few tablespoons of the guava jam on top. (*see note)
Notes
You'll have about 2 cups of leftover strawberry guava jam. Store it in an airtight jar or container in the refrigerator for up to two weeks. Use it in and on everything!