This is a great filling for custard type desserts and creamy cheesecakes. The texture is reminiscent of a well-made graham cracker crust. The crusts cuts easily for serving but has a good structural integrity and does not crumble when you scoop it with a spatula. Also, when cutting with a fork, this is as easy to eat as a grahm crust pie.
The chia seed act as the binding agent holding the entire crust together. Unlike eggs as is used in many crust recipes. Eggs create a much different crust texture. The eggs make this kind of crust into a much more crusty and hard shell and creates a much different texture to that of a graham crust effect.