White Chocolate Blackberry Parfaits

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Creamy layered jars of white chocolate pudding, fruit-sweetened berry compote, and crunchy granola – a dreamy dairy-free summer sweet treat!


At first glance these little layered jars may LOOK like a classic yogurt/granola/fruit parfait situation. But one spoonful into that cream layer you’ll realize no…this is different! This is not the plain tang of yogurt, this is the dreamiest white chocolate pudding you never thought was possible dairy-free, with an undertone of yogurt flavor that reassures you this could still be a brunch treat, and a caramel-y not-too-sweet sweetness that you can’t quite put your finger on but you know isn’t just a drizzle of honey. And then you hit a berry pocket and the perfectly tart/sweet adventure continues in a compote-puree hybrid with a sunny citrusy suggestion. And at this point the granola really needs no explanation – it’s just the crunch balance all of the above needs. So yeah, these jars are pretty magical.

How To Make These White Chocolate Blackberry Jars

Step 1: Make the Dairy-Free Pudding

Great news! This pudding requires no cooking, no sugar, and just four ingredients. Those essential four are:

  • Plain dairy-free yogurt. Vanilla would also be okay I suppose. I used an almond milk yogurt, but coconut milk would be great too. It needs some to be spoon-able level thick, nothing too thin/runny, or the pudding won’t set correctly.
  • Full-fat coconut milk. From a can, but shaken first. So you don’t need just the solid part but you do need it to be the full-fat kind. I have tested with almond milk and it works okay…but not as thick as I like.
  • Medjool dates. I love this little secret, there are SO many perks to using Medjool dates instead of sugar in this recipe! They add sweetness, but not just a flat sugar taste a more complex caramel taste that compliments white chocolate soooooo wonderfully. Especially if you use Natural Delights Medjool Dates because they always have the best fresh, sweet, delicious flavor. They add thickness, which means we don’t need to add starches and cook the pudding or use excessive amounts of coconut cream. They make this recipe refined sugar free. And we are only using a few so it won’t throw off the white chocolate color.
  • Dairy-free white chocolate chips. Which luckily are getting much easier to find these days, my local grocery store (not a Whole Foods btw) has them. If you aren’t vegan or dairy-free, regular white chocolate chips are fine too.

Step 2: Make the Blackberry Lemon Compote

It’s kind of a compote, kind of a jam, kind of a puree…whatever, it’s delicious! And it comes together in about 10 minutes with only four ingredients as well:

  • Blackberries. Obviously necessary, but you could swap in any other berry you have or prefer. Blueberries would be delicious in my opinion, or even a mix of berries. You could also use frozen and defrosted berries.
  • A lemon. We are using the juice AND the zest, waste nothing.
  • Vanilla extract. For extra flavor, you could add some spices too if you like (cinnamon, ginger, anise would all be yummy!)
  • Medjool dates. Again I am using my favorite Medjools from Natural Delights, and again they are a great sugar swap here for multiple reasons. Extra flavor, extra thickness, and no refined sugar required. You can also add more/less depending on your sweetness preference, as written it is still relatively berry-tart but I like it that way. Chop them up finely, boil with the berries, and then pulse or puree it all together.

Step 3: Layering the Parfait Jars

One very important step: letting everything COOL or even CHILL before building the jars. The blackberry compote needs to be at least room temperature, and the pudding needs to be chilled at least 4 hours (overnight is great!). I know patience is no fun, but I promise the thick rich texture will be worth it. But once everything is at the proper temp, grind up your favorite granola and layer it all up.

More Summer Berry Sweet Recipes You’ll Love

  • The fluffiest vegan/gf brunch cake with strawberries
  • Blueberries buried underneath addictively good cinna-oat streusel
  • My most favorite summer fruit combo in a fluffy loaf cake
  • Maybe my most personally remade recipe on the whole site
  • The raspberry glaze is gorgeous, but it’s really about the chocolate underneath


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White Chocolate Blackberry Parfait

5 from 1 reviews

  • Author: Natalie
  • Prep Time: 20 minutes
  • Chilling Time:
  • Total Time: 20 minutes
  • Yield: 4 jars 1x
  • Category: pudding
  • Method: blended
  • Cuisine: american

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Creamy layered jars of white chocolate pudding, fruit-sweetened berry compote, and crunchy granola – a dreamy dairy-free summer sweet treat!



White Chocolate Pudding

  • 1 cup (240g) dairy-free yogurt
  • 1/2 cup (120g) full-fat coconut milk
  • 34 (~60g) Natural Delights Pitted Medjool Dates (20% off with code: FOF20)
  • 1 cup (180g) dairy-free white chocolate chips

Medjool Date Blackberry Compote

  • 2 cups (280g) fresh blackberries
  • Juice and zest of one lemon
  • 1/2 tsp vanilla extract
  • 2 (~30g) Natural Delights Pitted Medjool Dates, finely diced


For the pudding:

  1. Melt the white chocolate chips in the microwave for 60-90 seconds, stir until smooth. Set aside to cool.
  2. Blend the yogurt, coconut milk, and Medjool Dates on high until smooth with no date chunks remaining.
  3. Stream in the melted white chocolate. Blend for another 15 seconds or so until fully incorporated.
  4. Transfer to a container and refrigerate 4+ hours

For the compote:

  1. Combine all the ingredients in a small saucepan. Bring to a simmer over medium heat.
  2. Simmer 5-7 minutes, stirring occasionally until the mixture is juicy and starting to thicken.
  3. Transfer to a blender or food processor, and pulse (for a chunkier consistency) or blend (for a smooth consistency).

To assemble:

  1. Grind your favorite granola to sandy crumbs. 
  2. Layer granola > compote > pudding > repeat. Top with fresh berries to garnish.

Keywords: dairy free, creamy, pudding, snack, yogurt, jam, summer, easy, dessert

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