There is no denying the benefits of incorporating chia seeds into our diets. The seeds themselves are tasteless, however some reports suggest when eaten dry the taste is similar to poppy seeds. The Chia’s ability to absorb liquid means it can be added to almost anything and therefore lends itself perfectly to food and drinks where the seeds absorb the liquid and flavours as they swell into small balls of jelly like consistency.
I wanted to create something a little different to the myriad of chia pudding recipes doing the rounds on the Internet. I have however, used the basic principle of making a chia pudding as my filling but elected to combine it with a packed crumb base to bring you the Chia Mint Slice.
The texture is extremely light and almost fluffy. Using fresh mint leaves instead of peppermint essence gives the slices a very refreshing mint taste without overpowering any of the other ingredients.
Chia Mint Slices - a delicious and moreish guilt free snack with no dairy, sugar, gluten, eggs or chocolate.
The best part is this recipe sits perfectly within my 60-Day Clean Eating Challenge.
Preparation Time: 20 minutes
Makes: 20-24 Chia Mint Slices
Place the Chia mixture in a refrigerator overnight to thicken
Ingredients To Make the Filling 2 Cups Coconut Milk 8 Tablespoons Black Chia Seeds
2 Tablespoons Carob Powder
4 Tablespoons Almond Meal
2 Teaspoons Rice Malt Syrup
Chia Seeds are the main ingredient in the filling.
To Make the Crust 1 ½ Cups Coconut Flour
Very Large Handful of Baby Spinach
Very Large Handful Mint Leaves
2 Tablespoons Rice Malt Syrup
¼ Cup Currants
2 Tablespoons Coconut Oil
Fresh mint leaves instead of peppermint essence give the mint slices a refreshing light minty taste.
Method Make the filling the day before
Add all the filling ingredients into a mid size bowl, stirring until everything is combined.
Combine all the filling ingredients into a bowl, mix well and place in the refrigerator.
Cover the bowl with cling wrap, place in the refrigerator overnight and allow the chia seeds to absorb all the liquid. The carob and chia filling will firm and thicken in consistency.
Overnight the chia seeds will absorb the coconut liquid and firm and thicken into a pudding.
To make the base, add all the crust ingredients into a food processor and blend until thoroughly combined.
Combine all the crust ingredients into a food processor and blend until combined.
If the mixture is too dense you may want to add a small amount of water or extra coconut oil, however the crust should resemble a crumble.
The mint mixture should resemble a crumble.
Line a baking dish or cake tin with cling wrap - this will help when removing the mint slices from the dish and onto a serving plate.
Evenly spread the mint crumble into the lined baking dish, then using your hands press the crumble firmly to create a packed base.
Evenly spread the mint crumble into a lined baking dish and press the crumble firmly to create a base.
Remove the carob and chia filling and pour over the top of the mint crust.
Pour the chia filling over the top of the mint crust.
Place the baking dish into the freezer for 30-minutes to harden.
Remove and cut into small slices. Use the cling wrap to pull the mint slices from the baking dish and onto a serving plate.
Keep the mint slices in the freezer until required. Thaw about 15-minutes before serving. In the refrigerator, the slices will keep for 2-3 days.
Keep the Chia Mint Slices in the freezer and remove 15-minutes prior to serving.