Chocolate Breakfast Pie

This is a superfood breakfast, disguised as a pie. This is very rich, not super sweet, and goes fantastic with coffee. This recipe is very forgiving – feel free to adjust to your taste and use the nuts/seeds that you have on hand or add more maple syrup, or other sweetener if you choose. You can just taste it – there are no eggs! I often change it up and have used everything from macadamia nuts to hazelnuts. For this recipe, you’ll need a high-powered blender and a food processor (or sub almond flour for the nuts/seeds in the crust).

• Ready In: 30 mins
• Serves: 14
• Yields: 1 9 inch pie

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

1. CRUST:
2. 1. Preheat the oven to 350°F. Get out your 9” pie plate, or whatever dish you’d like to use.
3. 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).
4. 3. Add the arrowroot powder, cocoa powder, and sea salt and blend or pulse until fully mixed in (not long).
5. 4. Add the ghee (or coconut oil) and maple syrup and blend until it starts to clump together.
6. 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.
7. 6. Bake crust for 10 minutes.
8. 7. Remove from oven and let cool.
9. FILLING:
10. 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.
11. 9. Add cacao powder, and any other powders or sweeteners that you would like to add, and blend until smooth.
12. 10. Pour/scoop the thick batter into your mostly cooled pie crust.
13. 11. Cover and chill 8 hours or overnight.
14. 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.