Strawberry Chocolate Chia Tart
Ingredients
Base
- 1/2 cup gluten-free flour blend or plain flour
- 1/2 cup almond meal
- 1/4 cup melted vegan chocolate
- 2 tbsp strawberry jam
- 2 tbsp sunflower oil
- 2 tbsp ground chia seeds
Filling
- 1 1/2 cups raw cashews, soaked in water for 4 hours
- 1/2 cup canned coconut cream, thick part only
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup (to taste)
- Pinch of salt
- 1 tbsp black chia seeds
- 2 tsp vanilla extract
- 1/4 cup strawberry jam
- 2 tsp beetroot powder
To decorate
- Fresh berries
- Jam
- Chia seeds
Preparation
Preheat the oven to 180°C. Line the base and sides of a heart-shaped cake or tart tin (approx. 19cmx19cm).
Base: In a bowl, combine all the base ingredients. If the mixture is dry, add a tablespoon of water and mix until combined.
Scoop the mixture into the cake tin and press it against the sides and bottom to form a 1cm base. Prick the bottom of the base with a fork to prevent puffing up during baking.
Bake the base in the oven for 12-15 minutes. Set aside to cool.
Filling: Drain the soaked cashews and add them to a blender along with coconut cream, 1/4 cup of melted coconut oil, and maple syrup. Blend until smooth.
Divide the cashew mixture into two bowls. To one bowl, add chia seeds and vanilla extract. To the other bowl, add the remaining coconut oil, strawberry jam, and beetroot powder. Stir each mixture until well combined.
Pour the vanilla chia mixture into the tart base and smooth the top. Set it aside in the freezer for at least 1 hour.
Once the vanilla layer is dry to the touch, pour the pink strawberry layer on top and smooth the top. Set it aside in the freezer for at least 4 hours or refrigerate overnight.
The filling is set when it is dry to the touch and doesn't jiggle. Decorate the tart with fresh berries, jam, and chia seeds as desired. Serve chilled.
Store the tart in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
