Blueberry- Chia pudding cake
Ingredients:
Bottom:
- 200 g almonds
- handful of dates
- 2 tablespoons Be Slim superfood mix
Blueberry-Chia Pudding:
- 400 ml Friendly Vikings plant-based drink.
- 50 g chia seeds
- 5 tbsp Agave syrup
- 150 g of fresh or frozen wild blueberries
- 2 teaspoons agar-agar powder
- 400 g vegetable yoghurt/creek yoghurt
Preparation:
1. Preparing the bottom:
- Crush almonds, dates and superfood mix in a food processor until finely chopped.
- Press the mixture firmly into the bottom of the cake tin to form an even base and place in the fridge to set.
2. Making Chia Pudding:
- In a bowl, mix 350 ml of the plant-based drink with the chia seeds.
- Mix well and wait 5 minutes until the chia seeds have absorbed the liquid and the pudding has thickened.
- Blend the blueberries until smooth and add to the pudding with the yogurt and agave syrup.
- Heat 50ml of the plant-based drink, adding 2 tbsp agar-agar powder until a smooth mixture forms, and quickly pour into the pudding.
- Pour the chia pudding onto the cooled cake base and smooth the surface evenly.
- Place the cake in the freezer overnight and allow to stand for at least 30min before serving.
3. Serve:
- Garnish with fresh blueberries or other berries and cornflowers, if desired.
- Cut the cake into pieces and serve immediately.
