This recipe is for a delicious, easy and healthy Chia Pudding Tartlet. You only need a few easy staple ingredients and about 10 minutes to prepare this tartlet. Make it for breakfast, brunch, afternoon snack or healthy dessert. This chia pudding tartlet is both vegan, gluten and sugar free.
Chia pudding are one of my favorite breakfast or afternoon snack to make! I love that they can be prepared in advance so you can just grab them whenever you want. This chia pudding tartlet is a fun, cute and delicious way of upgrading and serving your chia pudding. Not only do you get a creamy and silk smooth chia pudding, you also get a lovely crunchy crust and a very cute looking dish. And you still can prepare it all in advance. I love making a chia pudding tartlet when I want to mix things up, make it more filling, feel like eating dessert for breakfast or when I just want something that looks and taste really nice. It can of course be varied endlessly by making the chia pudding with different flavors and spices but also by topping it with different fruits, berries, nuts, nut butters for example. It’s great to serve both for breakfast, when making brunch, when you want an afternoon snack or sweet treat or as a healthy and delicious dessert. It is both vegan, gluten and sugar free.
A few tips:
- I used a little bit of coconut oil and a bit of apple sauce for the crust to make it less oily and greasy but also to add some sweetness to the crust.
- If the crust dough don’t come together add just a little bit more apple sauce or coconut oil.
- Make sure to grease the tartlet molds well before pressing down the crust. Or use good carbon steel molds.
- Make sure to prepare the chia pudding for at least two hours before it’s time to eat, but preferably overnight.
- The crust can be eaten slightly cooled or completely cooled. Depends on your preferences.
- You can bake the crust in advance and then reheat it when ready to eat if you want it warm.
- Remove the chia pudding from the fridge 10-15 minutes before adding it to the tartelette crust so it isn’t fridge cold.
- I would not recommend you to fill the crust with chia pudding too long in advance to prevent it from making the crust wet.
Ingredients for this Chia Pudding Tartlet:
- Chia seeds
- Plant based milk
- Vegan yogurt
- Stevia vanilla drops
- Cinnamon (optional)
- Oat flour
- Coconut oil
- Apple sauce
- Desiccated coconut
- Fig
- Blueberries
- Agave/honey/fiber syrup
Other recipes you might like:
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- Raspberry & Nectarine Mini Cake (Vegan, Gluten, Oil, Nut & Sugar Free)
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Chia Pudding Tartlet (Vegan, Gluten & Sugar Free)
Ingredients
For the chia pudding
- 1 1/2 tbsp Chia seeds
- 2 1/2 tbsp Plant based milk (I used almond)
- 1/2 dl Vegan yogurt (or regular)
- 4-5 drops Stevia vanilla drops
- 1/3 tsp Cinnamon (optional)
For the crust
- 1 dl Oat flour
- 1 tsp Coconut oil melted and slightly cooled
- 1-2 tsp Apple sauce
- 2 tbsp Desiccated coconut
For the topping
- 1 Fig slices or cut into wedges
- 4-5 Blueberries
- Agave/honey/fiber syrup, to taste
Instructions
- Combine the ingredients for the chia pudding in a bowl. Place in the fridge for at least two hours.
- Preheat the oven to 200 degrees Celsius.
- Combine the ingredients for the crust in a bowl and mix using your hands until you have a firm dough. Add a little bit more apple sauce (or coconut oil) if the dough turns out too dry.
- Grease a small tartlet mold and then add the crust by pressing it down evenly in the mold. Bake for 10-12 minutes.
- Let the crust cool slightly or completely. Fill the tartlet with the chia pudding and top with figs, blueberries and honey, or any other topping of your choice.
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