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Chia Pudding Cake
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Chia Pudding Cake (Vegan and Gluten-Free)

This Chia Pudding Cake might look like a cheese cake but it is full of healthy ingredients and is both vegan and gluten-free. A breakfast to impress!

Ingredients
Base
  • 1 Cup (250ml) almonds
  • ⅓ Cups oats
  • ⅓ Cups cocoa powder
  • 12 (½ Cups) dates
  • 3 tablespoon peanut butter
  • 1 teaspoon vanilla paste
  • pinch of salt
Filling
  • 300 g (2 Cups) mixed frozen berries
  • ⅓ cups maple syrup or honey for non vegan
  • 2 teaspoon agar agar
  • 1 Cups (250ml) almond milk
  • 5 tablespoon chia seeds
  • 1 ⅓ Cups vegan yoghurt or greek yoghurt for non vegan
Instructions
Filling

  1. Mix the almond milk and chia seeds and let it sit for 10 minutes while you prepare the berries. Then add the yoghurt and stir well.

  2. Add the berries 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. Add to the chia pudding and stir well, taste the filling and add more honey if desired.

Base

  1. Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand concistency. Add a little water if necessary for it to come together.

  2. Line the bottom of a small 22cm (8 ½ inches) springform pan with removable bottom with parchment paper.

    Press the base mixture in an even layer. Then add the filling and smoothen out the top. Place in the refrigerator for at least 4 hours or over night to firm up.

  3. Top the chia cake with fresh or frozen berries.

    Keep leftovers in the refrigerator for up to 4 days.

    Enjoy!