Ingredients
Method
- In a medium bowl, mix almond milk and chia seeds. Let sit for 10 minutes to thicken.
- In a saucepan, cook frozen berries over low heat until softened. Mash with a fork, stir in maple syrup and agar agar. Simmer for 2 minutes.
- Remove from heat and mix berry mixture into the chia pudding. Stir to combine. Adjust sweetness if needed.
- In a food processor, blend almonds and oats into a coarse flour. Add cocoa, dates, peanut butter, vanilla, and salt. Blend until mixture holds. Add water if too dry.
- Press crust mixture firmly into a parchment-lined springform pan.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.
- Top with fresh or thawed berries before serving. Slice and enjoy chilled.
Notes
To make nut-free: use sunflower or pumpkin seeds and oat/rice milk instead of almond-based ingredients. For extra richness, try topping with cashew frosting or lemon glaze.