Chia Pudding Cake with Strawberry Jelly
Ingredients
- 1 cup rolled oats
- 1/2 cup almonds
- 3 medjool dates, pitted
- pinch of sea salt
- 2 tbsp coconut oil
- 1 tbsp cold water, if needed
- for the chia layer:
- 3/4 cup coconut milk
- 3 tbsp chia seeds
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp agar agar
- 1/2 cup plain coconut yogurt
- for the strawberry jelly:
- 300g strawberries
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp agar agar
Preparation
Add oats and almonds to a food processor, pulse blend until broken into very small pieces
Add dates and salt and blend again until crumble consistency
While blending, add 2 tbsp of coconut oil
If the dough sticks together when pressed between your fingers then it's done, otherwise incorporate a tablespoon of cold water
Press the dough into a lined spring form (20cm or similar) and refrigerate
Add coconut milk, maple syrup, vanilla, agar agar and chia seeds to a saucepan
Bring to a boil, whisking frequently
Cook for about 1 minute, then remove from heat and stir in coconut yogurt
Distribute over the crust and refrigerate
Finally, blend strawberries with maple syrup and lemon juice until smooth, then strain through a sieve into a saucepan
Add agar agar and bring to a boil, whisking frequently
Cook for 1 minute, remove from heat and let cool to room temperature
Pour over the chia layer and place in the fridge for a minimum of 3 hours to set
Decorate with strawberries and enjoy
