Chocolate Breakfast Pie
photo by Emily Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
1 9 inch pie
- Serves:
- 14
ingredients
-
CRUST
- 1 cup walnuts (or brazil nuts)
- 1⁄2 cup pumpkin seeds (or sunflower)
- 1⁄4 cup arrowroot
- 1⁄2 cup cacao, powder
- 1⁄4 teaspoon heaping sea salt
- 2 tablespoons maple syrup
- 2 tablespoons ghee (or coconut oil)
-
FILLING
- 2 ripe bananas
- 1 1⁄2 cups walnuts (or brazil, pecan, etc)
- 1 cup pumpkin seeds (or sunflower)
- 1 1⁄2 cups water
- 1⁄4 cup plus 2 tbsp ghee (or coconut oil)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 cup cacao, powder
-
Optional Additions
- 2 teaspoons instant coffee
- 1 tablespoon maca, powder
- 1 scoop collagen
- 1 tablespoon vitamin C powder
directions
-
CRUST:
- 1. Preheat the oven to 350°F. Get out your 9” pie plate, or whatever dish you’d like to use.
- 2. In a food processor (11 cup or larger is best, though it will work in a 4.5 cup bowl), add the brazil nuts and pumpkin seeds and blend until they are very tiny pieces (like almond flour). (Hack - sub almond flour and just mix in a bowl).
- 3. Add the arrowroot powder, cocoa powder, and sea salt and blend or pulse until fully mixed in (not long).
- 4. Add the ghee (or coconut oil) and maple syrup and blend until it starts to clump together.
- 5. Scoop up crust dough and place it in pie plate. Press into pan until evenly distributed (or roll, if you have a mini rolling pin for pie plates). Fork the edges if you choose.
- 6. Bake crust for 10 minutes.
- 7. Remove from oven and let cool.
-
FILLING:
- 8. In a high-powered blender (like Vitamix or Blendtec), add bananas, walnuts, pumpkin seeds, water, ghee (or coconut oil), vanilla, and salt. Blend on the smoothie setting until creamy and smooth.
- 9. Add cacao powder, and any other powders or sweeteners that you would like to add, and blend until smooth.
- 10. Pour/scoop the thick batter into your mostly cooled pie crust.
- 11. Cover and chill 8 hours or overnight.
- 12. Slice into thin pie pieces (12-16) and serve with coffee. They will last in the fridge for week, and they freeze very well.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.