Ingredients
Method
- Step 1: Place a can of full-fat coconut milk in the fridge for at least 4 hours or overnight. This helps separate the cream from the liquid. You will need only the solid part.
- Step 2: In a blender or food processor, combine the solid coconut milk, almond milk, raspberries, vanilla extract, and a pinch of salt. Blend until smooth. Add a little maple syrup if desired for extra sweetness.
- Step 3: Pour the blended mixture into a bowl. Stir in the chia seeds and whisk well. Refrigerate for 15 minutes, whisking every few minutes to prevent clumping.
- Step 4: In a high-speed blender, blend the nuts, dates, and coconut oil until sticky and crumbly.
- Step 5: Line a cake or pie dish with cling film. Press the crust mixture evenly into the base.
- Step 6: Pour the chia filling over the crust. Smooth the top with a spoon or spatula.
- Step 7: Chill the cake for at least 5 hours or overnight until firm and sliceable.
- Step 8: Once set, remove from dish, slice, and top with fresh berries. Serve and enjoy!
Notes
Chill the coconut milk overnight to separate the cream. Whisk chia mixture regularly during the first 15 minutes of chilling. Use soft or soaked dates for best crust texture. For firmer slices, chill overnight.
Customize your cake: swap nuts with gluten-free oats or sunflower seeds, almond milk with oat/soy milk, and raspberries with mango or blueberries.
Store in fridge up to 5 days or freeze for 1 month. Do not leave at room temperature more than 2 hours.