Friday, July 17, 2015


We saw this recipe from Wholefoods raw-berry-chia-pudding-pie. We made a larger pie and adjusted the amounts for the tart pan.

  • 1 1/4 cup pitted dates
  • 1 1/4 cup slivered almonds
  • 4 tablespoons flaxseed meal
  • (we added a dash of cinnamon and an inch of vanilla bean to the crust mix)
  • 8 cups mixed fresh berries, divided
  • 1/2 cup chia seeds
  • 1/2 cup unsweetened white grape juice (we used apple juice)
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
To make the crust, in a food processor, combine dates, almonds and flaxseed meal, and process until the mixture is finely ground and begins to clump together, 1 to 2 minutes; stop several times to scrape down the sides of the bowl. Scrape the mixture into a 9-inch pie plate and press down with your fingers or the bottom of a glass to evenly cover the bottom and sides of the plate. Set aside. 

Wipe out the food processor and add half of the berries, chia seeds, apple juice, honey and vanilla. Process until fairly smooth. Transfer to a bowl and stir in remaining berries. Pour into the pie plate, cover and refrigerate until chilled and chia seeds have thickened the filling, at least 4 hours.
Nutritional Info: 
Per Serving:Serving size: 1 piece280 calories (100 from fat)11g total fat1g saturated fat0mg cholesterol0mg sodium45g carbohydrate (9g dietary fiber26g sugar)6g protein

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