No-Bake Chia Yoghurt Cake
Ingredients
- For the crust
- 1/2 cup rolled oats
- 1/2 cup almonds
- 1/2 cup pecans
- 1/4 tsp of sea salt
- 2 medjool dates
- 1 tbsp liquid coconut oil
- 1 tbsp cold water, if needed
- Chia yoghurt layer
- 3 tbsp chia seeds
- 3 tbsp maple syrup
- 1/2 cup + 1/2 cup oat milk
- 1 tsp agar agar
- 150g of natural (coconut) yoghurt
- 1 tsp vanilla extract
Preparation
In a food processor, blitz oats, almonds and pecans until broken into very small pieces
Add salt and medjool dates and continue processing
Slowly pour coconut oil and see if the dough becomes sticky
If not, pour a tablespoon of cold water, while processing continuously
Press the dough into a cake tin (a small one, ~15cm) and refrigerate
In a bowl, mix chia seeds with 1/2 cup of oat milk and maple syrup and let soak for 15 minutes
In a small pan, bring the second 1/2 cup of oat milk to a simmer, add agar agar and cook gently for 1 minute, stirring all the time
Remove from heat and let cool
Add yoghurt and vanilla to the bowl with chia seeds, mix to combine
Now add agar agar mixture to the same bowl and mix well
Transfer the filling to the cake tin, on top of the chilled crust
Refrigerate for 3-4 hours or overnight
Top with berries and enjoy