Boasting high levels of omega-3, fibre and protein, chia seeds pack a lot of nutritional value into a teeny package. They’re also super versatile when it comes to adding them into your diet.
From smoothies to muffins, chia seeds can be added to a huge range of different recipes to add extra nutritional value. They can also be used as a binding agent or for a jelly texture.
So, if you fancy adding a bit of chia love to your next culinary creation, this Coconut Chia Tart recipe is the perfect fresh and zingy dessert to enjoy after a festive feast or on a warm afternoon.
Makes 2 tarts
Serves, 2 per tart
- 3/4 cup walnuts
- 1 cup dates – pitted
- 1 tsp cold pressed coconut oil – melted
- 1/4 cup desiccated coconut
- Pinch of Himalayan rock salt
- 70g or 1/2 cup cashew nuts (soaked overnight)
- 2 tablespoons of coconut cream
- 4-6 tbsp. organic rice malt syrup
- 1/4 tsp vanilla paste
- 1/2 cup coconut milk
- pinch of Himalayan rock salt
- 1 tsp agar and (1/4 cup warm water) for setting
- 3/4 bottle of orange and passionfruit CHIA drink*
- 2-4 tbsp. organic rice malt syrup
- 1 tsp agar (and 1/4 cup warm water)
- Add the 3/4 cup walnuts, 1 cup dates, 1 tsp melted coconut oil, 1/4 cup desiccated coconut and a pinch of Himalayan rock salt into a food processor and blitz.
- Line the bottom of the mini cake tin with baking paper. Divide the mixture in half and press into each pan, forming the base of the tarts.
- In a small pot add 1 tsp agar and 1/4 cup warm water, stir and leave to soak while you make the cashew layer.
- For the cashew layer, add the 1/2 cup cashew nuts (soaked overnight), 2 tbsp. coconut cream, 4-6 tbsp. organic rice malt syrup, 1/4 tsp vanilla paste, pinch of Himalayan rock salt and 1/2 cup coconut milk into a blender and blend until smooth.
- Bring the pot with agar in to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the cashew layer and allow to simmer for 3-5 minutes, stirring continuously.
- Once the mixture has become quite thick, removed from the heat and pour even quantities into each cake tin. Place into the fridge to set.
- For the CHIA layer, rinse out the pot and repeat as above. Add 1 tsp agar and 1/4 cup warm water, stir and leave to soak for a few minutes.
- Bring the pot to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the 3/4 CHIA drink and rice malt syrup and allow to simmer for 3-5 minutes, stirring constantly.
- Remove from the heat and pour into each mini cake tin, ensuring that the cashew layer has set enough to hold the CHIA layer
- Place in the fridge and allow to set overnight. Remove once fully set and serve cold.
Vegan, dairy free, gluten free, refined sugar free
For more fun CHIA recipes head here.
*CHIA is a nutrient-rich super juice made from chia seeds and real fruit ingredients that together pack a powerful and nourishing punch for both the body and mind. CHIA is available to purchase in leading health food stores and independent grocers. For more on CHIA, visit: www.chia.co.nz