For the chia pudding:

        •  3 cups fresh coconut milk

        •  ½ cup chia seeds

        •  ½ tsp vanilla bean powder

        •  Pinch of sea salt

        •  2 tbsp maple syrup

     For the raspberry layer:

        • 2 bottles of CROWN SuperShot

        • 3 cups frozen raspberries

     For the chocolate mousse:

       • 2 ripe avocados

       • ¼ cup cacao powder

       • 2 tbsp maple syrup

1. Begin by combining all the chia seed pudding ingredients 

together in a large bowl. Mix for about a minute to ensure 

the chia seeds and milk have mixed. Cover and place in the 

fridge to soak for at least 3 hours or overnight.

2. Make the raspberry layer by allowing the raspberries to 

defrost for about 15 minutes. Crush them with a fork in a 

large bowl. Add both bottles of CROWN SuperShot and 

mix until smooth.

3. Make the chocolate mousse by combining all ingredients 

together in a blender and blending until smooth.

4. To assemble the parfaits, start with the raspberry layer, 

then pipe or scoop the chocolate mousse, followed by the 

chia pudding. Repeat the process.

Serve and enjoy!