Gluten Free • Paleo • Sugar Free • Dairy Free

Black Forest Chia Tart

Black Forest Chia Pudding (14)

I have some super exciting news! This week I had two recipes featured in the Clean Eating Australia Magazine… and they look amazing! There was a small shot on the cover and a 4 page spread devoted to After School Snacks and two of my chocolate recipes. I hardly recognised them as my recipes and photos. My local newspaper also did a story on healthy eating featuring the Mummy Made.It family. The boys loved seeing their photos in the paper.

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It was a goal of mine to have my recipes published so more people could try healthier alternatives of their favourite foods. I am now even more inspired to help families create changes to their lives to make for healthier choices and new habits. Whilst I love and will continue to share recipes on Mummy Made.It I will continue to seek ways to share my obsession with vegetable desserts and coconut cream with as many people as possible… a book deal maybe?!?!

Black Forest Chia Pudding (22)

Black Forest Chia Pudding (19)

Whilst I make my plans for world domination (“the same thing we do every night, Pinky”) let me share with you a Vegan Friendly dessert recipe, the Black Forest Chia Tart. I first put the flavours together in individual serving bowls (which you can still do using this same recipe) after making the super simple Chocolate Chia Pudding. I then decided that a large tart was an easier option for a dinner party or summer BBQ, plus it looks really impressive. To keep this tart simple and Vegan friendly it is made using a raw base and whipped coconut cream for the topping. The cherry coulis can be made from fresh or frozen cherries, and the chocolate chia pudding needs to set in the fridge for at least 4 hours before serving. It can even be made the night before and kept refrigerated until serving.

Black Forest Chia Pudding (1)

If you have never succumbed to the hipster trend of eating Chia Seeds you are not alone; I have only recently added them to my repertoire. It’s a bit like Quinoa and Kale; I wouldn’t eat it because everyone else was and even then I thought Kale was overrated! The Chocolate Chia Seed pudding isn’t grainy in texture as you may well expect. As the mixture is blended it actually becomes quite smooth and mousse like in consistency. Not something I expected from a little bag of ball bearings!

Black Forest Chia Pudding (10)

Black Forest Chia Pudding (18)

Black Forest Chia Tart
Serves 12
A vegan friendly dessert that knock everyones socks off!
Print
Prep Time
5 hr
Cook Time
10 min
Total Time
5 hr 10 min
Prep Time
5 hr
Cook Time
10 min
Total Time
5 hr 10 min
INGREDIENTS
Chocolate Base
  1. 1 1/3 Cup Dates
  2. 1 Cup Nuts (Walnuts, Pecans, Macadamias)
  3. 3 Tablespoons Cocoa
  4. 2 teaspoons Vanilla Extract
  5. Optional
  6. 2 teaspoons Maple Syrup
Chocolate Chia Pudding
  1. 1 Cup Coconut Cream (the thickened part of the can of coconut cream/milk left in the fridge overnight)
  2. 1 1/2 Cups Milk (of choice)
  3. 4 Tablespoons Maple Syrup
  4. 5 Tablespoons Cocoa
  5. 2 teaspoons Vanilla Extract
  6. 1/2 Cup Black Chia Seeds
Coconut Whipped Cream
  1. 1 Cup Coconut Cream (remove the lid from a tin of coconut cream/milk and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains
  2. 2 teaspoons Vanilla Extract
  3. 2 teaspoons Maple Syrup
Cherry Coulis
  1. 200 grams Cherries, piped and halved(fresh or frozen)
  2. 1 Tablespoon Maple Syrup
  3. 1 Tablespoon Water
INSTRUCTIONS
Chocolate Tart Base
  1. Place all the ingredients into a blender and process until the dates and nuts have broken down and are well combined. If required at 1-2 teaspoons of water to help the mixture come together.
  2. If your food processor is not strong enough soak the dates in hot water first for 20 minutes before draining and then processing.
  3. Line and grease a 20cm/8 inch springform cake tin. Press the chocolate tart base mixture into the base of the cake tin.
Chocolate Pudding
  1. Place all the ingredients (except for the chocolate chips) in a blender and mix until smooth. Alternatively this can be done with a hand blender. (If you have neither of these you can use a hand whisk and combine the ingredient. The resultant pudding will not be as smooth but will still taste delicious).
  2. Pour the chocolate pudding over the tart base and out in the fridge for at least 4 hours to set.
Coconut Whipped Cream
  1. Palace the thickened cream, vanilla and maple syrup in the bowl of a kitchen stand mixture and whisk in high until thickened. This may take up to 5 minutes.
  2. Place the cream in the fridge to thicken further before using if it has not thickened enough.
  3. When ready, spread the cream over the set chocolate pudding.
Cherry Coulis
  1. Place the ingredients in a small saucepan and bring to the boil over a medium heat.
  2. Reduce the heat and cook for 8 minutes, or until the cherry coulis has thickened. Allow to cool completely before placing on top of the whipped coconut cream.
  3. Serve.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

6 Comments to Black Forest Chia Tart

  1. Fantastic results Lisa for all of your creativity and perseverance. Glad the boys are having fun with all of the excitement too. Keep creating- we are enjoying your efforts.

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