Vegan Peach Blueberry Yoghurt Cake With Chia Seeds
It’s no-bake, gluten-free, refined sugar-free and vegan friendly
Servings
12
Servings
12
Ingredients
CHIA SEEDS LAYER
CRUST
BLUEBERRY LAYER
PEACH LAYER
Instructions
TO MAKE THE CRUST
  1. In the bowl of a food processor, process the dates and almonds until finely ground.
  2. Add coconut shredded. Pulse until the mixture clumps together.
  3. Use moistened fingers to press the crust into the bottom 7 – 8 inches springform cake pan. Set aside.
TO MAKE THE BLUEBERRY LAYER
  1. Place blueberries in a stainless steel pan. Set on a medium heat.
  2. Bring to the boil and simmer gently for about 30 – 40 minutes, stirring frequently. A significant amount of water must evaporate and the resulting jam should be thick enough.
  3. Add the xylitol to the pan and stir until dissolved.
  4. Remove the blueberry jam from heat and cool. (During this time, prepare peach jam in analogy).
  5. Add xylitol and yogurt to the cold blueberry jam. Mix everything thoroughly. Put on heat again.
  6. Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly.
  7. Pour into the crust placed in the cake pan and leave to solidify in the fridge. Prepare chia seeds layer.
TO MAKE THE CHIA SEEDS LAYER
  1. Place the previously prepared chia pudding into the small saucepan.
  2. Add the agar and mix thoroughly.
  3. Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly.
  4. Slightly chilled mixture pour into a solidified blueberry layer. Put in the fridge and prepare peach layer.
TO MAKE THE PEACH LAYER
  1. Add the agar and yoghurt to previously prepared cooled peach jam. Mix everything thoroughly.
  2. Heat to 80 – 90 degrees. Remove from heat. Allow to cool slightly.
  3. Slightly chilled mixture pour into a solidified chia seeds layer. Leave to solidify in the fridge.