These cute Mini Blood Orange Chia Pudding Cakes are a delicious and healthy make-ahead breakfast or dessert. A crunchy chocolate granola bottom filled with a creamy, blood orange chia pudding filling. These cakes are healthy, vegan, gluten free and no bake! They are packed full of protein, fibre, antioxidants, vegan and with no added refined sugar. Perfect for a special breakfast and surprisingly easy and fast to make!
INGREDIENTS YOU NEED TO MAKE THESE Mini Blood Orange Chia Pudding Cakes:
For the crust:
- Almonds, natural and with the skin on. Can also be substituted for another kind of nut, hazelnut and walnuts work well.
- Oats, regular oats or quick cooking ones can be used. If you want this breakfast to be gluten-free, make sure to user certified gluten-free oats.
- Cocoa powder, good quality and unsweetened
- Dates, Medjool dates or regular dates can be used. I used regular ones here, they are cheeper and work well with the chocolate and nuts.
- Boiling water, to soak the regular dates, Medjool dates are usually softer and doesn’t need soaking. But you will still need a little water for the dough to come together when you mix it.
- Coconut oil
- pinch of salt, I always add a little salt to everything chocolate. It really brings out the chocolate flavour
Filling:
- Fresh squeezed blood orange juice, I love to use blood orange for the flavour and for the color. But sometimes they can be hard to find so normal orange juice or even clementine juice can be substituted.
- Chia seeds
- Greek yoghurt or vegan yoghurt, use a full fat thick variety that is un sweetened. This gives the chia cakes a creamy texture and you can regulate the sweetness by adding maple syrup.
- Almond milk, my favourite milk to bake with! I always use unsweetened. You can also substitute with any other kind of plant based milk of your choice.
- Agar agar powder, very important to use the powder form! If you use flakes the ratio is off and they won’t set.
- Maple syrup or honey for non vegan. Taste the filling first and then add more if you like it sweeter.
I topped my little cakes with vegan skyr yoghurt, the topping is optional but really makes them look like little cakes! You can also top them with a little thick yogurt or even whipped coconut cream.
TIPS FOR MAKING THESE CHIA PUDDING CAKES
- I love unsweetened almond milk and use it in most of my recipes.
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let these chia pudding cakes cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or coconut sugar can also be used. If you are using coconut sugar, add it to the milk when it is hot so it dissolves.
For more quick and healthy breakfasts, check out these recipes:
Peanut Butter Cup Chia Pudding
Chocolate Granola Breakfast Tarts
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Creamy Coconut and Banana Chia Pudding
Chocolate, Banana and Hazelnut Chia Pudding
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
These cute Mini Blood Orange Chia Pudding Cakes are a delicious and healthy make-ahead breakfast or dessert. A crunchy chocolate granola bottom filled with creamy blood orange chia pudding filling.
- 80 g (½ cup) almonds
- 20 g (2 ½) tablespoon oats
- 2 tablespoon cocoa powder
- 50 g (¼ cups) packed dates
- ¼ cup boiling water
- 1 tablespoon coconut oil
- pinch of salt
- 1 cup fresh squeezed blood orange juice
- 2 tablespoon chia seeds
- ¼ cup greek yoghurt or vegan yoghurt
- ¼ cups almond milk
- 1 teaspoon agar agar powder
- 2-3 tablespoon maple syrup or honey
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Start by soaking the dates in hot water for 10 minutes. Drain and reserve the water.
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Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Add the rest of the ingredients for the crust and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.
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Press the crust in an even layer in the bottom of a muffin pan. I use a silicone pan but a normal one works as well if lined with paper liners.
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To a mixing bowl, add the orange juice and chia seeds. Stir well a few times and let it sit for 10 minutes to thicken, then add the yoghurt and stir well.
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Add the almond milk and agar agar to a small saucepan, stir very well and simmer for 2 minutes while stiring. Add the sweetner and then pour the milk mixture into the bowl with the chia pudding. Stir well, taste the filling and add more sweetener if desired.
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Pour the chia filling into the prepared muffin tin and smoothen out the top. Place in the refrigerator for at least 4 hours or over night to firm up.
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For serving, carefully remove the cakes from the muffin tin and top with a little yogurt and orange slices if desired.
Keep leftovers in the refrigerator for up to 4 days.
Enjoy!
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