Make the Chia Pudding:

• In a medium bowl or jar, whisk together the chia seeds, almond milk, sweetener, and vanilla (if using) until fully combined.

• Let sit for 10 minutes, then whisk again to break up any clumps.

• Cover and refrigerate for at least 20 minutes or overnight, until thick and pudding-like.

2. Prepare the Sugar-Free Berry Compote:

• In a small saucepan, combine the strawberries, raspberries, and stevia. Cook over medium heat for 4–5 minutes, stirring occasionally, until the berries soften and release their juices.

• In a small bowl, create a slurry by mixing the cornstarch with 1 tablespoon of water or lemon juice until smooth.

• Stir the slurry into the berry mixture. Continue to cook for 1–2 minutes, stirring constantly, until the compote thickens slightly.

• Remove from heat. For a smoother texture, blend briefly with an immersion blender or mash with a fork, leaving some texture if preferred. Let cool for 5–10 minutes.

3. Assemble the Parfaits:

• Into glasses or jars, spoon half of the chia pudding.

• Top with a layer of the berry compote, then add the remaining chia pudding.

• If desired, garnish with fresh berries, nuts, or coconut flakes.

4. Serve:

• Enjoy immediately or cover and refrigerate for up to 3 days.

Tips for Success

• For Meal Prep: Prepare both the chia pudding and compote up to 3 days ahead. Store separately in airtight containers and assemble just before serving.

• Thickening Note: If your chia pudding is too thin, add 1–2 extra tablespoons of chia seeds and refrigerate a bit longer. If it’s too thick, stir in a splash of almond milk.

• Sweetener Adjustments: Taste the compote after cooking and adjust sweetness as needed—some berries are naturally tart.

• Extra Protein: Stir a scoop of vanilla or unflavored protein powder into the chia pudding mixture before chilling.