Chocolate Kumquat Spice Parfaits

This was described by a friend of mine as “Christmas in a cup”, and I have to say, it’s pretty darn accurate. These makes for a super healthy breakfast, or could be served as a dessert (maybe add some chocolate shavings?). I came up with this one after experimenting with my Orange Spice Cashew Yogurt –while good on its own, I felt it needed to be fancied up for my Brunch & Wreaths party. It ended up being a great crowd pleaser and seemed to grab everyone’s attention!

I swear I can still smell the aromas as I think back to the kumquats & persimmon stewing. Citrus and spices around this time of year are just so inspiring! I prefer to not add any sweetener to the yogurt so that you can just experience the nice clean tang and contrast to the other components of the parfait. Since the parfaits are meant to be a little sweet, I like to add more sweetness than I usually would to a chia pudding to balance against the yogurt.

This recipe really is very simple, the only tedious bit I found was de-seeding the kumquats as you slice them. This bit is well worth the outcome though, I promise! I found it was easiest to slice until you feel the seeds with your knife (nearly 1/2 of the way through), then squeeze them out.

One thing I learned the hard way, ensure your persimmon is ripe, otherwise it will make your mouth feel dry and fuzzy (it’s awful!).


Chocolate Kumquat Spice Parfaits

  • Author: Krista


Christmas in a cup! Great for breakfast, dessert…heck why not lunch and dinner, too!


1 cup Orange Spice Cashew Yogurt(see note)

For the stewed kumquats & persimmon:

1/2 lb kumquats thinly sliced and seeded

1 ripe persimmon

1 cinnamon stick

4 cloves

4 cardamom pods

1/4 cup maple syrup

2 tablespoons water

For the chia pudding:

1 can coconut milk

1 cup milk or non dairy mylk (I used hemp mylk because it’s easy to make on the spot)

1/2 cup chia seeds

5 tablespoons cacao or cocoa

1/4 teaspoon sea salt

4 tablespoons maple syrup

1 teaspoon vanilla


Add all ingredients for the stewed kumquats and persimmon to a small pot. Bring to a boil on medium-high heat. Once boiling, reduce to a low simmer until the mixture has cooked down to a somewhat jammy consistency (about 20 minutes). Refridgerate once cooked.

Combine all ingredients for chia pudding in a medium bowl. Divide between six serving dishes/ramekins/glasses and chill for 4-12 hours. Conversely, you can chill in one big bowl and divide once set, however you may need to thin it out with some more milk before dividing.

Once the chia pudding is set and divided, add the orange spice yogurt and stewed kumquats and persimmon.


Feel free to use any kind of yogurt, and add the spices and zest as directed in the cashew yogurt recipe.

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