"No-bake chia yoghurt cake is the new obsession in our house ππ°π° This morning we almost argued on who was going to eat the last slice for breakfast π It's basically like chia pudding with granola, but served in a more fancy way π What do you think, do you like this idea?"
No Bake Chia Yogurt Tart
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Prep time 4hrs
Cook time 5mins
Recipe Card
For the Crust
ingredients
- 1/2 cup rolled oats
- 1/2 cup almonds
- 1/2 cup pecans
- 1/4 teaspoon sea salt
- 2 medjool dates
- 1 tablespoon melted coconut oil
- 1 tablespoon water, cold, if needed
To Make the Crust
Method
Step 1
In a food processor, blitz oats, almonds and pecans until broken into very small pieces. Add salt and medjool dates and continue processing. Slowly pour coconut oil and see if the dough becomes sticky. If not, pour a tablespoon of cold water, while processing continuously. Press the dough into a small cake tin, about 6 inches, and refrigerate.
For the Chia Yogurt Layer
ingredients
- 3 tablespoons chia seeds
- 1 cup oat milk, divided
- 3 tablespoons maple syrup
- 1 teaspoon agar agar
- 1 (5.3 ounce) container coconut yogurt
- 1 teaspoon vanilla extract
To Make the Chia Yogurt Layer
Step 1
In a bowl, mix chia seeds with 1/2 cup of oat milk and maple syrup and let soak for 15 minutes. In a small pan, bring the second 1/2 cup of oat milk to a simmer, add agar agar and cook gently for 1 minute, stirring all the time. Remove from heat and let cool. Add yoghurt and vanilla to the bowl with chia seeds, mix to combine. Now add agar agar mixture to the same bowl and mix well. Transfer the filling to the cake tin, on top of the chilled crust. Refrigerate for 3-4 hours or overnight. Top with berries and enjoy!