No-Bake Chia Pudding Cake
Ingredients
Crust
- 1/2 cup almond flour
- 1/2 cup oat flour
- 2 tbsp raw cacao powder
- pinch of salt
- 3 tbsp maple syrup
- 1-2 tbsp coconut milk
Filling
- 400ml full fat coconut milk
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp agar agar
- 4 tbsp chia seeds
- optional: 2 heaped tbsp thick plain coconut yoghurt
Preparation
Mix all crust ingredients in a bowl.
Add enough coconut milk to have a play-dough consistency.
Line the bottom of 15cm spring form with baking paper.
Press the dough with your fingers or with the back of a spoon to form an even bottom layer.
Refrigerate.
Add coconut milk and agar agar to a saucepan and whisk well.
Add maple syrup, vanilla and chia seeds, heat over medium heat, whisking constantly.
Bring to a simmer and cook for about 1 minute.
Let cool for 10 minutes, then whisk in the coconut yoghurt if using and pour over the crust.
Return to the fridge and let sit overnight.
