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Coconut Chia Tarts Recipe by Lorna Jane

Lorna Jane’s Active Living Program reassures that to live the best life is to Move, Nourish and Believe – all what can’t be done with a few treats in between.

The free program is available on any device or smartphone and has complimentary workouts, inspirational stories and of course mouthwatering recipes.

The Coconut Chia Tarts recipe makes two tarts that are high in fibre, protein and omega 3 – perfect for those wanting a fresh dessert without the guilt.

Base:

  • ¾ cup walnuts
  • 1 cup pitted dates
  • 1 tsp cold pressed coconut oil melted
  • ¼ cup desiccated coconut
  • pinch of Himalayan rock salt
  1. Add all of the ingredients into a food processor and blitz.
  2. Line the bottom of two mini cake tins with baking paper. Dividing the mixture in half, press into each pan forming the base of the tarts. Set aside.

Cashew layer:

  • ½ cup (70g) cashew nuts soaked overnight
  • 2 tbsp coconut cream
  • 4 – 6 tbsp organic rice malt syrup
  • ¼ tsp vanilla paste
  • ½ cup coconut milk
  • pinch of Himalayan rock salt
  • 1 tsp agar and ¼ cup warm water for setting
  1. In a small pot, add 1 tsp agar and ¼ cup warm water. Stir and leave to soak while you make the cashew layer.
  2. Whilst soaking, add the cashew nuts, coconut cream, organic rice malt syrup, vanilla paste, Himalayan rock salt and coconut milk into a blender and blend until smooth.
  3. Bring the pot with agar to a boil on a medium heat, stirring constantly for a minute.
  4. Add the cashew layer and allow to simmer for 3 – 5 minutes, stirring continuously.
  5. Once relatively thick, remove from the heat and evenly pour mixture onto each tart base. Place in the refrigerator to set.

Chia layer:

  • ¾ bottle of orange and passionfruit Chia drink
  • 2 – 4 tbsp organic rice malt syrup
  • 1 tsp agar and ¼ cup warm water
  1. Add 1 tsp agar and ¼ cup warm water in a pot, stir and leave to soak for a few minutes. Bring to a boil on a medium heat, stirring constantly for a minute.
  2. Add the Chia drink and rice malt syrup and allow to simmer for 3 – 5 minutes, stirring constantly.
  3. Remove from the heat and pour into each mini cake tin, ensuring that the cashew layer has set enough to hold the Chia layer.
  4. Place in the refrigerator and allow to set overnight. Remove once set and serve cold.

For more delicious recipes and information to sign up to the Active Living Program visit Lorna Jane

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