Pomegranate Chia Pudding Cake
Ingredients
- 1 cup almonds
- 1/3 cups oats
- 1/3 cups coconut
- 1/2 cups dates, firmly packed
- 3 tbsp coconut oil, melted
- 1 tsp vanilla paste
- filling
- 400 g pomegranate seeds
- 1/3 cups maple syrup or liquid sweetener
- 2 tsp agar agar
- 1 cups almond milk
- 5 tbsp chia seeds
- 1 1/2 cups greek yoghurt or vegan yoghurt
Preparation
Base
Add the almonds and oats to a food processor and mix until you have a coarse flour texture
Then add the rest of the ingredients and process until it has a wet sand concistency
Add a little water if necessary for it to come together
Line the bottom of a small springform pan with removable bottom with parchment paper
Press the base mixture in an even layer ans set aside
Filling
Mix the almond milk and chia seeds and let it sit for 10 minutes, then add the yoghurt and stir well
Add the pomegranates to a blender and pulse a few times, just to brake them up but not so much to break the seeds
Sive through a fine mesh sive and add the juice to a small sauce pan and simmer on medium heat
Add the honey and agar agar, stir very well and simmer for 2 minutes while stirring
Add to the chia pudding and stir well, taste the filling and add more honey if desired
Pour in the filling and smoothen out the top
Place in the refrigerator for at least 4 hours or over night to firm up
Top the chia cake with pomegranate seeds for serving
Enjoy!!