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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
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the tablespoon of flax and water until thoroughly combined. Allow to sit for 5 minutes.
  3. 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.
  4. 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.
  5. Allow crust to cool completely.
  6. 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.
  7. Allow to sit in the refrigerator for at least a few hours or even overnight to thicken even more.
  8. Place pudding into pie crust.
  9. Transfer the pie to a freezer until the pudding has completely firmed to make it easier to slice.
  10. Next, cut 8 even slices. Return once more to the refrigerator to allow the pudding to set. Top with sliced fruit. ENJOY!