These cute little Strawberry Chia Pudding Cakes are perfect for that special breakfast or brunch. They look like cheesecakes but are full of healthy ingredients and packed with strawberry flavor. Made with a crunchy chocolate gluten free granola crust.
For more quick and healthy chia puddings, check out this recipes:
Peanut Butter Cup Chia Pudding
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Creamy Coconut and Banana Chia Pudding
Mango, Turmeric and Coconut Chia Pudding
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Enjoy!
Strawberry Chia Cakes, perfect for that special breakfast or brunch. Full of healthy ingredients and strawberry flavor and looks like a cheesecake. Made with a gluten free granola crust that comes together quickly in a food processor.
- ½ cup (100g) almonds
- ¼ cups (25g) oats
- 4 tablespoon cocoa powder
- 50g (¼ Cups) dates, soaked in hot water for 10 min
- 2 tablespoon peanut butter
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla paste
- 300 g (2 Cups) frozen strawberries
- ⅓ cups maple syrup or honey
- 1 ½ teaspoon agar agar powder
- ½ cups almond milk
- 3 tablespoon chia seeds
- ¾ cups greek yoghurt or vegan yoghurt
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Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Drain the dates and reserve the water. Add the rest of the ingredients 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 base mixture in an even layer of a muffin pan. I use a silicone pan but a notmal one works as well lined with paper liners.
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Mix the almond milk and chia seeds and let it sit for 10 minutes while you prepare the strawberries. Then add the yoghurt and stir well.
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Add the strawberries to a small sauce pan and simmer on low heat until all the berries are melted. Mash with a fork and add the honey and agar agar. Stir very well and simmer for 2 minutes while stiring. Divide in half, add one half to the chia pudding and stir well, taste the filling and add more sweetener if desired.
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Pour the chia filling and smoothen out the top. Top with the reserved strawberry sauce, optional blend it with a hand held blender for a smooth consistency like I did.
Place in the refrigerator for at least 4 hours or over night to firm up.
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Top the chia pudding cakes with fresh or frozen berries.
Keep leftovers in the refrigerator for up to 4 days.
Enjoy!
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