22   168
20   260
1   163
5   198
7   176
4   143
2   128
9   155
114   264
2   148

Cocoa Chai Chia Tart

Cocoa Chai Chia Tart

I’ve recently been experimenting with chia seeds, the latest superfood craze, having received some samples from fantastic suppliers The Chia Co (www.thechiaco.com.au). Packed with a plethora of vitamins and minerals, as well as being a complete protein source, good fat source and great source of carbohydrate energy, they really are the food of the moment.

Having been following IIFYM (a calorie and macro controlled diet) for a few weeks now I’ve been trying to find some healthier treats for that sweet-tooth weekend moment. And what better dessert could there be than a delicious and indulgent tart?

Having tried chia pudding I knew I could get a good consistency for a tart, I just needed a healthier (read: pastry free) base. So with a bit of research, and a bit of tinkering, I found the ideal tart base to make a gloriously sweet, yet crunchy, solid tart. I can see you licking your lips in anticipation!

IMAG1101_1

I bought some gorgeous tartlet tins from Sainsburys that make a perfectly kitsch heart shaped tart, but you can use any loose-based tart tin.

Ingredients

Makes 2 x tartlets.

The base:

50g blanched almonds

70g of pitted dates

The filling:

1.5 tbsp chia seeds (or 3 x chia shots)

100ml unsweetened almond milk

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon 100% cocoa

1/4 teaspoon sweetener (I used Stevia – you may need more for different types)

Equipment:

Food processor/blender

Non-stick tartlet tins

Method

– Prepare the filling by mixing the cinnamon, nutmeg, cocoa and sweetener. You may need to give this a quick whisk to mix the powders through the milk. Stir through the chia seeds and place in the fridge to swell.

– Pop the almonds and dates in a food processor and combine until you get a consistency like coarse breadcrumbs.

– Divide the date and nut mixture between two non-stick tartlet tins and press firmly to make the base hold its shape. I placed a sheet of parchment paper over the mixture and used that to press the base down (the dates can be quite sticky!).

– Once the chia seeds have absorbed all of the almond milk, give them a good stir and divide between the two bases.

– Leave to set.

– When you are ready to serve, you can decorate the tarts with chopped fruit, a sprig of mint, a sprinkle of desiccated coconut or shaving of dark chocolate (if not going paleo!) or a dusting of icing sugar and cinnamon. They really do look so pretty!

Macros

357 kcals ¦ 17.9g fat ¦ 58.9g carbohydrate ¦ 10.5g protein

I’d love to know if you make my recipe, please feel free to post pictures to my Facebook page, or tag me via Instagram or Twitter. And please do let me know what you think!

Next time I get creative in the kitchen I’ll try to make my all time favourite tart… lemon! Mmmmm.

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Georgina Spenceley
Georgina Spenceley

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