My quest for eating more chia continues, and today I dared to ask the question: Can I turn chia pudding into a pie? Answer: Yes, and it’s amazing! This pie is everything. The almond meal crust is perfection. The filling is rich and smooth. Plus chia seeds are the only thing keeping me going during the gloomy west coast spring. This is how we made it:
2 cups blanched almond flour
¼ tsp baking soda
¼ tsp salt
3 tbsp Coconut oil, melted
2 tbsp maple syrup
1 can full fat coconut milk
⅓ cup chia seeds
½ cup cacao
¼ cup maple syrup
3 tbsp coconut oil
2 tsp vanilla
1 can coconut cream, chilled overnight
2 tbsp maple syrup
1 tsp vanilla
Before you get started, place a mixing bowl and mixer blades into the freezer to get super cold.
Preheat your oven to 350 degrees. To make the crust, mix together the almond flour, baking soda, and salt in a medium bowl. Add in the coconut oil and maple syrup and give a good stir. The mixture will be dry and crumbly. Add the mix into a pie pan and press evenly into the bottom of the pan and around the sides. Don’t forget the sides!
Bake the crust for about 15 minutes or until golden brown. Set aside to cool.
In the meantime, let’s get that filling started. Put the coconut milk and chia seeds in a high powered blender. Let them sit for about 10 minutes so the chia gets a little gelatinous.
Then add the rest of the ingredients and blend until smooth and thick.
Once your pie crust is at least mostly cool, pour the filling into the crust and stick it in the fridge to set up a bit.
Next let’s make that coconut whipped cream. Put just the fatty part of the canned coconut into your chilled bowl. You can toss the liquid part or drink it for supreme hydration. Mix your coconut on high speed for 2-3 minutes or until soft peaks form. Add your maple syrup and vanilla and give it another stir.
Gently spoon the whipped cream onto the pie, and then let the pie set up for several hours overnight. Eat the next morning for breakfast. Or is that just me?