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No-bake chia cake with strawberry

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For the crust:

1 cup rolled oats
1/2 cup almonds
3 medjool dates, pitted
pinch of sea salt
2 tbsp coconut oil
1 tbsp cold water, if needed

For the chia layer:

3/4 cup coconut milk
3 tbsp chia seeds
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp agar agar
1/2 cup plain coconut yogurt
For the strawberry jelly:
300g strawberries
2 tbsp maple syrup
1 tbsp lemon juice
1 tsp agar agar


Add oats and almonds to a food processor, pulse blend until broken into very small pieces.

Add dates and salt and blend again until crumble consistency.

While blending, add 2 tbsp of coconut oil. If the dough sticks together when pressed between your fingers then it’s done, otherwise incorporate a tablespoon of cold water.


Press the dough into a lined spring form (20cm or similar) and refrigerate.

Add coconut milk, maple syrup, vanilla, agar agar and chia seeds to a saucepan.

Bring to a boil, whisking frequently. Cook for about 1 minute, then remove from heat and stir in coconut yogurt. Distribute over the crust and refrigerate.

Finally, blend strawberries with maple syrup and lemon juice until smooth, then strain through a sieve into a saucepan.

Add agar agar and bring to a boil, whisking frequently. Cook for 1 minute, remove from heat and let cool to room temperature.


Pour over the chia layer and place in the fridge for a minimum of 3 hours to set. Decorate with strawberries and enjoy!

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