Minty Superfood Chia Pudding Pie

Remember aaaaaaall the way back to March when I featured a recipe experimentation post on those adorable Raw Chocolate-Nettle Cupcakes inspired by Green Kitchen Stories? If you recall, I misinterpreted the amount of coconut flour needed in the “super-infused mint layer” of the original recipe and ended up with much more of the mixture than required for the actual cupcakes. Opting to save the byproduct of my error, I blended a few more nettle and spinach leaves, as well as 1/4 cup golden raisins, into the coconut flour mixture to give it a tackier texture, perfect to use as a raw pie crust. After pressing my new minty green creation into the bottom of a 9″ tart pan, I stuck it in my freezer, waiting for an impulse of pie-filling genius to strike.

Sonnet, the knowledgeable holistic health specialist behind For the Love of Food, offered the inspiration I sought with her Raw Chocolate Superfood Pudding. Already familiar with my crust’s affinity for chocolate from its original use, I became quite excited to incorporate three more “superfoods” (chia seeds, maca, and lucuma) into my already “super” crust (with the green powerhouses of spinach and nettles).

So just how super is this pie, hmm? Both spinach and nettles offer an abundance of vitamins and minerals (you can never get enough green leafies!), while nettles also function as a powerful detoxifying agent. Often touted (and rightly so) for their bounty of omega-3 acids as well as fiber, chia seeds bind together the pudding without any animal secretions, such as gelatin, or soy products. As for the two powders, lucuma contains high amounts of fiber, beta carotene, iron, and niacin, while maca supposedly helps stabalize hormones to increase energy and endurance. All this nutrition in one light yet decadent-tasting pie? Sounds pretty darn super to me.

Minty Superfood Chia Pudding Pie (Raw, Soy Free, Oil Free)

Makes one 9″ tart, about 16 slices.

Chocolate Chia Pudding Ingredients:

  • 2 cups nut milk (I used homemade cashew kefir)
  • 5 heaping tbsp chia seeds
  • 2 tbsp raw cacao or carob powder
  • 2 tsp maca powder
  • 4 tbsp lucuma powder
  • Added liquid sweetener to taste (between 2 tsp and 2 tbsp)

Coconut-Nettle Crust Ingredients:

  • 2/3 cup coconut flour
  • 2 oz spinach
  • 2 oz nettles
  • 1/2 large banana
  • 1/4 cup golden raisins
  • 2 tsp date syrup (or other unrefined liquid sweetener)
  • 1/4 tsp peppermint extract

Combine all the pudding ingredients in a large bowl, stir well to combine, and let sit overnight in the refrigerator. The chia seeds should drink up all the liquid to produce a very thick consistency. If the mixture seems too runny, add another tablespoon of chia seeds, mix again, and allow to sit for a couple more hours.

Meanwhile, combine all the crust ingredients in the bowl of a food processor and blend until well-combined. Press into the bottom of a 9″ tart or pie tin. When the pudding is ready, pour it onto the crust and spread it all over in an even layer.

Transfer the pie to a freezer until the pudding has completely firmed (this makes the pie much easier to slice), and then slice into pieces of desired size. Transfer once more to the refrigerator to allow the pudding to melt into its original consistency for maximum flavor and texture.

Local Ingredients: Spinach from Snug Haven, nettles from Brantmeier Family Farm.

Recipe submitted to Wellness Weekend.

Comment Provoking Questions: What are your favorite superfoods? How about your favorite recipe for chia pudding?

Until next time, Ali.

6 thoughts on “Minty Superfood Chia Pudding Pie

    • Ali Seiter says:

      Thanks, Gabby! Haha, I’m glad. Raw crusts certainly don’t have to just be simple mixtures of nuts and dried fruit. I like getting crazy where I can. 🙂

  1. Sonnet says:

    This is such a great idea! I love how you turned the pudding into a pie with a yummy crust! Awesome!
    And I had no idea that nettles are edible! I love it when I learn something new! 🙂

    • Ali Seiter says:

      Thanks for the pudding inspiration, Sonnet! And yes, nettles are indeed edible–quite nutritious, as well. I often blend them into my smoothies and you can also make nettle tea.

  2. Sarah says:


    As you may, or may not be aware, I included your post Homebrewed Kombucha on my Vegan MoFo 2011 Roundup. Here:

    I have been slowly cooking my way through those posts. I was thinking of making the process into a zine for release right before MoFo 2012.

    I was thinking I would include the original recipe/write-up on one page and the opposite page would be my response, my changes, my experience with the recipe. I would like your permission to do this. Or if you prefer you could write up a new zine page about the post which would be cool as well.

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