Raspberry Chocolate Chia Pudding Pie : Raw Recipe by Stephanie Dawn Dodds

Wednesday Sep 12 | BY |
| Comments (3)


“I love this recipe, mostly because I love chocolate, and
pudding, and pie, and raspberries, and really rich deserts….”

I pretty much decided what I wanted in a pie and created it one day. I was inspired after hanging out on my friend’s farm. We were all out in the raspberry patch picking raspberries one day, which I had never done before. It is so cool and fun!

Raspberries are truly magical, so much goes into growing and picking every single one. I am pretty convinced they are on the earth to bring us pleasure. And I hope this pie brings you pleasure too!

Prep time: 30 minutes to make. 1 hour to cool in fridge.

Yield: Makes one standard size pie, in 8 pieces. This recipe is very rich, so a little goes a long way.

Crust

1 cup of organic raw almonds
¾ cup of organic shredded coconut
10-14 dates depending on the size of the dates
1 tablespoon of raw cacao
¼ teaspoon of vanilla
½ teaspoon of salt

Filling

1 ½ cups of almond milk
6 tablespoons of chia seeds
½ cup raw cacao
½ cup maple syrup
1 teaspoon of vanilla
2 cups raspberries
½ cup coconut oil
Extra raspberries to decorate

To Start

Start with making the chocolate chia seed pudding. In glass bowl, mix chia seeds, almond milk, maple syrup, and raw cacao, and mix with a beater. May be clumpy for a while. Not to worry. Just keep whisking like scrambled eggs. Let sit.

The Crust

Place all crust ingredients in food processor and blend. Let it run for a bit. You want the crust to become sticky so it is easy to mold in the pie pan, but do not over process. Over processing is called “breaking the oil,” and it makes the mixture oily and hard to work with.

Once you have a nice sticky texture to your mixture, dump into glass pie dish. Evenly spread out crumbles with fingers, evening out the thickness. Gently mold to side of dish evenly, then gently pat down at the base of the dish.

Blend

Give chia pudding mixture another good whisk. Place raspberries, chia pudding mixture and coconut oil in blender and blend until it reaches a smooth consistency.

Big Finish

Pour mixture into our beautiful pie crust. Smooth with an offset spatula or the back of a spoon to create a nice, smooth look. Decorate with raspberries how ever you wish. I am a bit of a tree huger, so I like to make a big peace sign.

Place in the fridge and let cool for an hour before serving. Dish will be delicious served immediately, but will be very mushy. Placing in the fridge gives it a chance to solidify nicely.

Final Step—Very Important!

Enjoy thoroughly with good company Of course, just you is included in “good company!” It helps if you make “ooohhing” and “aww-ing” noises while enjoying.

Stephanie Dawn Dodds

Stephanie Dawn Dodds

Stephanie holds a Bachelor’s degree from California State University, Chico, in Health Science and Health Education. She is a Holistic Nutrition Coach, and her practice is designed around transformation for better lives through nutrition and overall wellness. She is a certified Raw Foods Chef and instructor, and is very knowledgeable about raw, vegan, vegetarian, and gluten free cuisine.

Stephanie considers herself a “conscious eat-atarian,” which means choosing foods based on what is nourishing to the mind, body, soul, and planet. This also means really finding what works best for each individual person and their health goals. She works with every type of diet, adding in plant-based principles. So meat eaters, don’t worry! Stephanie truly aims to find what works best for each individual so they flourish.

Stephanie has worked in Sales & Marketing for the ski industry the last few years. She eventually wants her own cooking/healthy lifestyle show that integrates playing outdoors and finding vitality through food for a better life. She is also writing a vegan workout plan book and a cookbook of Raw, Vegan, and Gluten-Free foods. Ebook coming out soon! (Soon like December! Great holiday gift to yourself!)

You can join her e-newletter list. Stephanie is also currently creating a “Living Gluten-Free Bootcamp” web training course.

Follow her on Facebook and join the fun!

3 COMMENTS ON THIS POST

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  1. LAURA says:

    WHOA! LOOKS SO YUMMY!GREAT IDEA TO BLENDERIZE THE CHIA PUDDING TO MAKE A PIE FILLING…THE POSSIBILITIES ARE ENDLESS!

    MORE RAW RECIPES, KEVIN!

    THANKS FOR ALL YOU DO.

  2. IdaFish says:

    Oh man, that looks super duper yummylishious!!!

  3. Elizabeth says:

    Hi Stephanie, that looks delicious :). Please advise if I could use frozen raspberries as fresh are not always available and/or affordable. Thank you.

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