Mango Coconut CHIA Tarts and Summer Mocktails
Is it just me, or is there something so incredibly exciting about new health and wellness products?
I walk through the isles of our local Fresh Choice store and am always enticed when I discover a new product on the shelves. Recently there’s been a few popping up and I especially got excited about the launch of CHIA’s new range of gorgeous drinks. Just in time for summer, the lovely CHIA team have release 4 new flavors of their ever popular CHIA range.
As you all know, I am super keen on supporting local businesses, and CHIA is definitely one of them! CHIA is a Nelson based company that is all “about adventure and the outdoors, good food, and living a balanced sustainable lifestyle.”
“In creating CHIA, we wanted to share something of nutritional value for sustained energy and well being. CHIA started as an endurance drink for athletes, but we soon realized that everyone can do with a nutritional boost.” Source
When I first discovered their range, I was so impressed at what a great idea it was and so excited to try them. I’ve been an avid fan ever since! So when the awesome CHIA team sent over their BRAND NEW range of drinks, I was so excited to try them and instantly inspired to get creative and see what I could make with them.
The New CHIA and AWAKA Range includes:
- Coconut Water and Mango CHIA drink
- Feijoa and Pink Guava CHIA drink (so yum!)
- AWAKA Sparkling Coconut Water and New Zealand Black Currant
- AWAKA Sparkling Coconut Water and New Zealand Lemon
Check out this and this post if you’re wanting to know more about the health benefits of chia seeds and delicious ways on how to add them into your diet.
With Summer coming up I thought it such a great idea to dabble in making some ‘mocktails’ with the two new AWAKA drinks. The new AWAKA range has two yummy flavors: Sparkling Coconut Water and New Zealand Blackcurrant and Sparkling Coconut Water and New Zealand Lemon. Both are so incredibly refreshing and delicious! Perfect for warmer weather (which I hope is on the way soon π )
It’s with these that I decided to create ‘mocktails’ (Alcohol free, or non-alcoholic beverages, are non-alcoholic versions of typically alcoholic beverages), to serve with the Mango and Coconut CHIA Tarts. So refreshing and so easy, and if you are wanting a little swazzle, adding a little spirit of your choice is easy enough π
The Mango and Coconut Tart was such fun to create. It’s the first time I’ve experimented with Agar Agar (a vegan gelatin substitute) and I’m proud to say it turned out so well. Agar Agar is a rich source of minerals. Itβs a high-fiber product with a laxative effect that helps to regulate and cleanse the bowel.
The texture of the tarts is firm and jelly like. The flavors compliment each other well and the new Coconut Water and Mango CHIA jelly tops off the tarts beautifully!
- BASE
- 3/4 Cup Walnuts
- 1 Cup Dates - pitted
- 1 Tsp Organic Cold Pressed Coconut Oil - melted
- 1/4 Cup Desiccated Coconut
- Pinch of Himalayan Rock Salt
- CASHEW LAYER
- 70G or 1/2 Cup Cashew Nuts (Soaked overnight)
- 2 TBS Coconut Cream
- 4-6 TBS Organic Rice Malt Syrup
- 1/4 Tsp Vanilla Paste
- 1/2 Cup Coconut Milk
- Pinch of Himalayan Rock Salt
- FOR SETTING
- 1 Tsp Agar Agar and 1/4 cup warm water)
- COCONUT MANGO CHIA LAYER
- 3/4 Bottle Coconut Water and Mango CHIA drink (See substitution in Notes below)
- 2-4 TBS Organic Rice Malt Syrup
- FOR SETTING
- 1 Tsp Agar Agar and 1/4 cup warm water)
- Add the 3/4 cup walnuts, 1 cup dates, 1 tsp melted coconut oil, 1/4 cup desiccated coconut and a pinch of Himalayan rock salt into a food processor and blitz until all broken down and combined.
- Line the bottom of the mini spring form pans with baking paper.
- Divide the mixture in half and press into each pan, forming the base of the tarts.
- In a small pot add 1 tsp Agar Agar and 1/4 cup warm water, stir and leave to soak while you make the cashew layer.
- For the cashew layer, add the 1/2 cup cashew nuts (soaked overnight), 2 TBS coconut cream, 4-6 TBS organic rice malt syrup, 1/4 Tsp vanilla paste, pinch of Himalayan rock salt and 1/2 cup coconut milk into a blender and blend until smooth.
- The Agar Agar seems to lessen the sweetness, so be sure to add extra rice malt syrup if you have a very sweet tooth
- Bring the pot with Agar in to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the cashew layer and allow to simmer for 3-5 minutes, stirring continuously.
- Once the mixture has become quite thick, removed from the heat and pour even quantities into each mini spring form pan. Place into the fridge to set.
- For the CHIA layer, rinse out the pot and repeat as above. Add 1 tsp Agar Agar and 1/4 cup warm water, stir and leave to soak for a few minutes.
- Bring the pot to a boil on a medium heat, stirring constantly, for about 1 minute.
- Add the 3/4 CHIA drink and rice malt syrup and allow to simmer for 3-5 minutes, stirring constantly. The Agar Agar seems to lessen the sweetness, so be sure to add extra rice malt syrup if you have a very sweet tooth
- Remove from the heat and pour into each mini spring form pan, ensuring that the cashew layer has set enough to hold the CHIA layer.
- Place in the fridge and allow to set overnight. Placing in the freezer is also an option, but it does seem to form water crystals in the cashew layer, which aren't smooth.
- Remove once fully set and serve with Summer Mocktails
- This dessert needs to set overnight in the fridge
- Cashew nuts need to be soaked overnight
- The Agar Agar seems to lessen the sweetness, so be sure to add extra rice malt syrup if you have a very sweet tooth
- You will need two 10cm/4inch mini spring form pans
- Use Organic wherever possible
- 1/2 Cup Organic Mango unsweetened juice and 2 TBS Chia seeds left to soak overnight. This should make 3/4 cup, if not add a little more juice.
I hope you enjoy the recipe and be sure to keep an eye out for the new CHIA range. They have listed all the stores on their Facebook page where you’re able to get you hands on them π Again, I only recommend products I truly love, and really do enjoy the CHIA range. Thank you again CHIA team for making this recipe possible with your awesome new additions.
- AWAKA Sparkling Coconut Water and New Zealand Lemon
- AWAKA Sparkling Coconut Water and New Zealand Blackcurrant
- Sparkling Water
- Crushed Ice
- Chopped fresh Mint leaves
- Crush your ice and place into two jam jars or cocktail glasses of your choice
- Pour in each bottle of chilled AWAKA, and top with sparkling water and chopped fresh mint leaves
- Serve with straws and enjoy the refreshing flavors
Much love …
