No Bake. Bakewell Tart In A Jar

What day is it??  All this cooking! AND eating.  Jeesh!  It's Day 12 of Vegan MoFo 2013.  In all honesty, I am loving this challenge.  It is getting me to flex my organisational skills and my love of making lots of lists on scrappy bits of paper, and occasionally in my planner. It is also getting me out of any hummus eating cooking comfort zone I may slip into from time to time.  

So, next up: to dessert we run.

These pots of yum are so healthy you could eat them for breakfast, too. 

White processed sugar free, gluten free, soy free & vegan.

I've had dessert-in-a-jar envy for far too long, whilst drooling over other food blogs. It was a little victory for the bucket list making these.  YES, it was on my bucket list.

Don't be scared off by the 3 steps to this recipe.  It looks like a lot to do but your blender whizzes it all up in minutes. 

No Bake. Bakewell Tart In A Jar

serves 2 

Raspberry Chia Jam
1 cup organic raspberries (frozen is ok but thaw a little first)
powdered xylitol or agave syrup to sweeten.  The amount depends on the tartness of your raspberries.  I used 1 tbs of agave.
squeeze of half a lemon, probably about 1/2 tsp (acts as a preservative)
Pop all the ingredients into a blender and then blend until smooth.
Mix with chia gel.

1 tbs chia seeds mixed with 1/2 - 3/4 cup water to form a gel (about 15 mins).  Chia has been said to contain the highest amount of omega-3 fatty acids of any plant known and lots of fibre and protein (in short it is a filling superfood).

I have read other recipes that do not make the gel in water and just add the chia to the fruit puree and leave over night but I tried this and the seeds didn't hydrate that well and become very gelatinous.  It would be a better way however as the jam flavour would be more concentrated.

Almond 'Crust' 
6 tbs almond flour
1/2 tbs gently melted coconut oil
1/4 tsp almond extract
good pinch of salt

in a bowl mix all the ingredients. The mix should stick together when pressed between your fingers.  Put the 'crust' into your serving bowls or jars and press down.  Pop in the fridge to set.

Sponge Mix
1/2 cup chopped courgette/zucchini (a bit weird but trust me, Russell James turned me on to this one and it works)
1/2 a chopped dessert apple (I love Braeburn)
7 tbs almond flour
1 tbs psyllium husk (makes it spongey)
2 tbs ground flax seeds
1 tsp quality vanilla extract
1/4 tsp pink salt

Mix all the ingredients until it become dough like, in a blender.


Vanilla Sugar Icing Drizzle
4 tbs powdered xylitol (so much healthier than sugar)
dash of vanilla extract
water to mix to a paste


Crust on the bottom.  Jam is next. Spoon in that crimson loveliness. Gently drop the sponge on top.  Drizzle with the sugar icing.  Top off with toasted almond flakes.

lovely AND good for you.  x