Imagine a dessert that combines the rich, wholesome goodness of chia seeds, the burst of fresh blueberries, and the delicate texture of a perfectly baked torte. This Blaubeer Chia Pudding Torte is not just a cake – it's a culinary adventure that will transport your taste buds straight to the heart of Germany! Whether you're a health-conscious foodie or a dessert enthusiast looking for something extraordinary, this recipe promises to be a show-stopping treat that's both nutritious and incredibly delicious.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 cup blueberries
- 1/3 cup chia seeds
- 2 1/2 cups coconut milk
- 1/2 cup honey
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup melted butter
- 1 tsp almond extract
Instructions
- Begin by preparing your ingredients. Measure out 1 cup of blueberries, 1/3 cup of chia seeds, 2 1/2 cups of coconut milk, 1/2 cup of honey, 1 1/2 cups of almond flour, 1 tsp of baking soda, 1/2 tsp of salt, 1/4 cup of melted butter, and 1 tsp of almond extract. Make sure to have everything ready before you start cooking.
- In a medium-sized mixing bowl, combine the chia seeds and coconut milk. Stir well to ensure the chia seeds are evenly distributed. Let the mixture sit for about 15 minutes, allowing the chia seeds to absorb the liquid and thicken.
- While the chia mixture is thickening, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little melted butter or line it with parchment paper for easier removal later.
- In a separate large mixing bowl, combine the almond flour, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- Once the chia mixture has thickened, add the honey, melted butter, and almond extract to the bowl. Stir until all the wet ingredients are well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can affect the texture of the cake.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the torte from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, you can serve the Blaubeer Chia Pudding Torte as is or top it with additional blueberries and a drizzle of honey for extra sweetness. Enjoy your delicious German dessert!
Tips
- Chia Seed Secret: Let your chia seeds soak in coconut milk for at least 15 minutes to achieve the perfect pudding-like consistency. The longer they sit, the more liquid they'll absorb.
- Mixing Magic: When combining wet and dry ingredients, use a gentle folding technique. Overmixing can lead to a dense, tough cake, so stop mixing as soon as the ingredients are just combined.
- Blueberry Placement: Fold blueberries in gently at the last moment to prevent them from sinking to the bottom of the cake.
- Temperature Trick: Make sure your ingredients are at room temperature for more even mixing and baking.
- Cooling Technique: Allow the torte to cool completely before serving to help it set and develop its full flavor profile.
- Storage Tip: This torte keeps well in the refrigerator for up to 3-4 days, making it a perfect make-ahead dessert for gatherings or meal prep.
- Customization: Feel free to experiment with different berries or add a sprinkle of sliced almonds on top for extra crunch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 20mg
