This pie is healthy and crazy delicious at the same time. You must try this!
I love chia pudding and I especially love that it’s healthy, gluten-free, dairy-free and vegan. It’s safe for people with allergies or those who live a healthy lifestyle. I used Organic Unsweetened Silk Soy Milk which is naturally high in protein and doesn’t cause the bloating and discomfort that dairy milk may cause. You can also try the Vanilla Silk Soy Milk in the pie, I bet it would be delicious!
This pie is a perfect example of how healthy, clean desserts can be made healthy. I love adding Silk Soy Milk because it is packed with protein. It is a a wonderful addition to smoothies, chia puddings, overnight oats and all of your favorite recipes.
Vanilla Chia Pudding Pie with Almond Crust
For the crust:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 3/4 cup almond flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 tablespoons coconut oil
- 3 tablespoons 100% pure maple syrup
For the pudding:
- 1/2 cup chia seeds
- 1 1/2 cups Silk Soy Milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 4 tablespoons 100% pure maple syrup
- fruit of your choice for topping I used strawberries, kiwis and blueberries
Preheat oven to 350 degrees.
In a small bowl, mix together the tablespoon of flax and water until thoroughly combined. Allow to sit for 5 minutes.
Place the almond flour, salt, baking soda, cinnamon, coconut oil, maple syrup, flax and water mixture, and vanilla in a food processor and pulse until a ball of dough forms.
Using the palms of your hands, press the dough into the bottom and up the sides of a pie pan. Spread into a thin layer thoughout the sides and bottom. Bake for 20- 25 minutes until crust is even golden brown color.
Allow crust to cool completely.
Make the pudding by whisking the chia seeds, soy milk, vanilla, cinnamon and maple syrup in a medium bowl. Continue to thoroughly mix until there are no clumps. If the mixture seems to runny, add a but more chia seeds to thicken.
Allow to sit in the refrigerator for at least a few hours or even overnight to thicken even more.
Place pudding into pie crust.
Transfer the pie to a freezer until the pudding has completely firmed to make it easier to slice.
Next, cut 8 even slices. Return once more to the refrigerator to allow the pudding to set. Top with sliced fruit. ENJOY!
I try to make dishes lighter and healthier and I love when they come out delicious. And this pie isn’t even just delicious. It’s like all types of crazy, overwhelming, omg delicious. I promise.
Here is a picture of just the awesome almond crust.
And here is a picture of the chia pudding pie minus any of the fruit. Now I said this was amazing, I didn’t say it was pretty. Chia seeds might not be the best looking seeds, but man they are probably the healthiest!
I used fresh sliced strawberries, kiwi and blueberries, but feel free to use whatever fruit you like (and whatever is in season!) Look how pretty it turned out?
I hope you enjoy the pie and whatever is left of summer! Feel free to check out Silk’s site to learn more about their products!
This conversation is sponsored by Silk. The opinions and text are all mine.