Chia seed pudding is more popular than ever, and for good reason. But it’s not real pudding, at least not from what I remember before giving up refined sugar and dairy. This recipe combines a vegan-friendly, refined sugar-free vanilla pudding with chia seeds all held together by a gluten-free crust.
The gelatinous quality of chia seeds when soaked in liquid help stabilize the pie, making it easy to slice after refrigeration. Perfect to enjoy for breakfast or bring as a dessert to your next summer barbecue.
Blueberry Chia Seed Pudding Pie
- Prep Time:35 minutes
- Cook Time:25 minutes
- Total Time:1 hour
- Servings:8" pie
- 1 cup gluten free oats
- 1/2 cup gluten free oat flour
- 1/2 cup almonds or pecans
- 4 tablespoon coconut sugar (divided)
- 1 tablespoon maple syrup
- 4 tablespoon melted coconut oil
- 1 pinch salt
- 3 tablespoon cornstarch
- 2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoon chia seeds
- 1/3 cup blueberries
Preheat oven to 350°F. Add oats, oat flour, nuts, 2 tablespoons coconut sugar and a pinch of salt to food processor. Pulse until a fine meal is achieved.
Add melted coconut oil and maple syrup, pulse until it forms a dough.
Press dough into an 8-10″ tart pan (use a flat-bottom glass to compact if necessary). Bake for 15-18 minutes until crust turns a golden brown color.
Start the pudding by constantly whisking almond milk, cornstarch and 2 tablespoons of coconut sugar over medium heat. Once it starts to bubble and thicken, remove from heat and whisk in vanilla extract.
After cooling pudding for 10 minutes, whisk in chia seeds. Let cool in refrigerator covered in plastic.
Add 1/3 cup blueberries to food processor or blender, pulse until no large pieces remain.
Once the crust is cool, assemble the pie by adding chia seed pudding and swirling in blueberry puree.
Refrigerate the pie for at least 1 hour before serving.
Decorate with blueberries, goji berries and a dollop of coconut whipped cream.