Coconut Chia Tarts

04 DEC, 2017 | MNB Team

Dairy Free | Snacks | Recipes | Vegan | Dessert

coconut chia tart with yellow top layer, cream mid layer and brown base, sliced into quarters sitting on white plate

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.

Coconut Chia Tarts



Serves: 4

Prep Time: 35 Minutes + Overnight soak for cashews

Set Time: Overnight

Ingredients:


Base

  • 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

Cashew Layer


  • 70g or 1/2 cup cashew nuts (soaked overnight)
  • 2 tablespoons of coconut cream
  • 4-6 tbsp. organic rice malt syrup
  • 1/2 cup coconut milk
  • pinch of Himalayan rock salt
  • 1 tsp agar and (1/4 cup warm water) for setting

Chia Layer


  • 3/4 bottle of Chia Natural Energy Orange and Passionfruit drink*
  • 2-4 tbsp. organic rice malt syrup
  • 1 tsp agar (and 1/4 cup warm water)


    • Method

    1. Preheat your oven to 180°C fan-forced (360°F).
    2. 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.
    3. 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.
    4. 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.
    5. Bring the pot with agar in to a boil on a medium heat, stirring constantly, for about 1 minute.
    6. Add the cashew layer and allow to simmer for 3-5 minutes, stirring continuously.
    7. 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.
    8. 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.
    9. Bring the pot to a boil on a medium heat, stirring constantly, for about 1 minute.
    10. Add the 3/4 Chia Natural Energy Orange and Passionfruit drink and rice malt syrup and allow to simmer for 3-5 minutes, stirring constantly.
    11. Remove from the heat and pour into each mini cake tin, ensuring that the cashew layer has set enough to hold the Chia layer
    12. Place in the fridge and allow to set overnight. Remove once fully set and serve cold.


    Vegan, dairy free, gluten free, refined sugar free

    *Chia Natural Energy Orange and Passionfruit drink 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. Check out the full product line from Chia Sisters.

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