Posted on July 5, 2021 (July 5, 2021) by Anne-Sophie Hoffman

Fruity Raspberry Chia Pudding Cake

with a crispy protein cookie crust

By: Anne-Sophie Hoffman

Why trust us?

Think the only thing to do with chia seeds is turn them into chia pudding? Think again! These round little seeds are also a perfect base for this fruity, colorful chia pudding cake – and no need to bake it, either! No-bake desserts are some of our favorites, especially for the summer. Our raspberry torte with a creamy layer of chia pudding is perfect for everyone who loves it heavenly-sweet and fruity, but still want to steer clear of refined sugar.

Preparation

• Ingredients:

  115 ml oat milk, 2 tbsp White Chia Seeds

  Put the oat milk and chia seeds into a bowl. Stir well. Set aside in the fridge for at least 1-2 hours, preferably overnight.
• Ingredients:

  50 g Vegan Protein Cookie Blueberry Cheesecake, 3 tsp Coconut oil

  Now make the crust. Use a food processor to blitz the cookie into fine crumbs. Melt the coconut oil.
• Mix the cookie crumbs with the coconut oil in a bowl. Line a springform pan (12-16cm) with parchment paper. Press the cookie crust evenly into the base of the springform. (Our tip: Moisten the bottom of a drinking glass and press it evenly over the crust to get an even surface!) Put the crust into the fridge.
• Ingredients:

  0.33 tsp agar-agar, 20 ml water

  Now make the chia pudding layer. Put the water and the agar-agar into a small pot. Bring to a boil and let it simmer for 1-2 minutes. Add the agar-agar to the chia pudding and stir well. Then spread onto the protein cookie crust and put the springform into the freezer.
• Ingredients:

  120 g raspberries, 20 ml water, 1 g agar agar, 0.5 tsp Flavour Kick Vanilla

  Now it's time to make the raspberry layer of our chia pudding cake. Boil the raspberries with the water for 10-15 minutes until they've thickened to nearly the consistency of a jam. Add the agar-agar and cook for another 1-2 minutes. Add the Flavor Kick, stir briefly, and remove the pot from the heat. Set the mixture aside until it cools.
• Ingredients:

  100 g soy quark (fromage frais) or yogurt

  Once the raspberry jam has cooled, add the soy quark (or soy yogurt) and stir well.
• Spread the raspberry mousse on top of the solid chia pudding layer.
• Put the chia pudding cake into the freezer for at least 45 minutes to firm up - or until all of the layers have solidified.
• Ingredients:

    raspberries,   strawberries,   Coconut Chips

  Garnish with fresh raspberries, strawberries, redcurrants, and coconut chips as desired.
• Enjoy!

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