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!