Chia and Quince Mini Cake

Ingredients:

• 1/2 cup almonds
• 3 Tbsps honey (best organic quality possible)
• 1 handful of chia seeds
• 2 quince peeled and boiled until soft, then puréed (I poach mine in coconut milk cinnamon and star-anise)
• 1 can coconut cream
• Cinnamon to taste
• Raspberry powder
• 1 ripe fig
• Mini cake dish from Stevens (they come in a two pack)

Instructions:

1. In a food processor blitz your almonds to a fine crumb before heating your honey in the microwave and pouring into the processor while it‰'s still going. You should have a nice sticky crumb.
2. Line the bottom of your cake dish with this ‰- use the back of a spoon to really pack it down before putting in the freezer to set.
3. In a bowl combine your puréed quince, the last of the melted honey, your chia seeds, the top 3/4 of creamy part of the coconut cream and some cinnamon to taste. Pour this into your cake tin and place in the freezer to set.
4. Leave for at least 4 hours before powdering with raspberry powder and topping with your fig. You‰'ll need to let it stand at room temperature before serving for about 30-45 minutes depending on how long you froze it for. Enjoy!