Lemonade Chia Pudding Cake
Ingredients
- 400 ml cashew milk
- 1 tsp agar agar powder (not flakes)
- 1/4 cup chia seeds
- 1/4 cup maple syrup
- 3 tbsp BOTANICA TURMERIC LEMONADE
- 1 tsp ground ginger
- 2 tbsp coconut kefir
Crust
- 3/4 cup graham wafer crumbs
- 1/4 cup lemon ginger granola
- 1/4 cup rolled oats
- 1/4 cup melted coconut oil
- pinch salt
Preparation
Preheat oven to 350°F (175°C).
Place parchment paper on the base of an 8” springform pan and grease with coconut oil.
In a food processor, combine crust ingredients: graham wafer crumbs, lemon ginger granola, rolled oats, melted coconut oil, and a pinch of salt. Pulse to combine.
Press the crust mixture into the prepared pan evenly. Bake in the preheated oven for 15 minutes. Allow the crust to cool completely.
In a small saucepan, combine cashew milk and agar agar powder. Whisk the mixture together.
Bring the cashew milk mixture to a gentle boil, then reduce the heat to medium-low.
Add the chia seeds, maple syrup, BOTANICA TURMERIC LEMONADE, ground ginger, and coconut kefir to the saucepan. Whisk the mixture constantly.
Allow the mixture to cook for an additional 10 minutes, stirring frequently.
Remove the saucepan from heat once the mixture has thickened.
Pour the chia pudding mixture on top of the cooled crust in the pan.
Place the pan in the fridge for a minimum of 4 hours or overnight, until the pudding is firm to the touch.
Once set, gently remove the springform pan's sides.
Slice the Lemonade Chia Pudding Cake and enjoy!