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Vanilla Chia Pudding Pie with Almond Crust ~ Lauren Kelly Nutrition #vegan #glutenfree #dairyfree
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Vanilla Chia Pudding Pie with Almond Crust

Author: Lauren Kelly

Ingredients

For the crust:

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 ¾ cup almond flour
  • ⅛ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 tablespoons coconut oil
  • 3 tablespoons 100% pure maple syrup

For the pudding:

  • ½ cup chia seeds
  • 1 ½ cups Silk Soy Milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • 4 tablespoons 100% pure maple syrup
  • fruit of your choice for topping I used strawberries, kiwis and blueberries

Instructions

  • 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!