Sunday, 15 June 2014

Chocolate Pudding Pie with Chia Seeds

Recently, I was asked by Laura over at Beesy Does It whether I could produce a healthy vegan recipe, using a few of the ingredients available at Wikaniko. I love a challenge, so I accepted!

The ingredients I chose were Chia Seeds, Coconut Sugar, Coconut Oil and Cacao Butter. I had never used chia seeds or cacao butter before, but had been interested in trying them so though this was the perfect opportunity!

Wikaniko has an easy-to-navigate vegan section here - see if there's anything that takes your fancy...

The recipe I came up with is vegan, dairy-free, egg-free, gluten-free, and can be nut-free if the almonds are replaced with sesame seeds. I hope you like it! (It passed the Mr Hatter seal of approval.)


Chocolate Pudding Pie with Chia Seeds

 Base:
150g pitted dates
150g ground almonds
50g desiccated coconut
1 tbsp coconut oil, melted

Filling:
1 can coconut milk (400ml)
30g chia seeds
2 tbsp cocoa powder
1 tsp vanilla extract
¼ cup coconut sugar
100g cacao butter, chopped


  1. In a large jug, soak the chia seeds in the coconut milk for at least an hour, or up to overnight. The chia seeds should plump up and the mixture will become thick.
  2. Using a food processor, blend the dates into a paste. Add the ground almonds, desiccated coconut and melted coconut oil and blend until fully combined. The mixture should start to clump up, and should hold together when pressed between the fingers.
  3. Tip the date mixture into a 9-inch tin (I used a loose-bottomed cake tin, base lined with greasproof paper for easy pie removal) and press firmly. The base layer should be level and feel firm to the touch. Refrigerate for at least 30 minutes.
  4. When the chia seeds have soaked in the coconut milk for long enough, blend them in a food processor with the cocoa powder and vanilla extract.
  5. Using a small pan set over a larger pan of boiling water (the small pan should not touch the surface of the water), melt the coconut sugar and cacao butter until combined and there are no lumps of cacao butter remaining. Don't worry if the sugar doesn't all melt. Add this to the food processor and blend until well combined and smooth.
  6. Pour the filling mixture over the base and smooth the surface.
  7. Place back in the fridge until the filling has set. I would recommend overnight but if you are pushed for time, you can check it after a couple of hours – just gently shake the tin and see how much the filling moves. It should be pretty firm when it is ready.
  8. To make it easier to cut, you can run a sharp knife under hot water then dry off before slicing into the pie.

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