Chia Pudding Pie

Serves 1 slice

Chia Pudding Pie

The easiest + healthiest + quickest + prettiest + tastiest pie you will ever make!

20 minPrep Time

3 hrCook Time

3 hr, 20 Total Time

Save RecipeSave Recipe


    For the crust
  • 10 medjool dates, pits removed
  • 2 cups of shredded coconut flakes (unsweetened)
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla
  • For the filling
  • 1 can of full-fat sugar free coconut milk
  • 1/3 cup of chia seeds
  • 1.5 tsp vanilla
  • 1 tbsp of your favorite sugar free nut butter
  • 2 tbsp raw honey
  • 1 tsp cinnamon
  • pinch of sea salt
  • zest of one lemon


    For the crust
  • Soften your dates by immersing them in boiling water for a few minutes, drain and set aside
  • Throw your coconut flakes in a food processor and whiz them around until the flakes are more like sand
  • Add the sea salt and vanilla
  • Add your dates one by one, processing until a pasty like clumpy clump is made
  • You will need to scrape the sides a few times throughout the mixing process
  • Place pie clump in pie dish or pan of choice and flatten with the plam of your hand and fingertips until the crust is evenly distributed
  • Refrigerate for a couple of hours
  • For the filling
  • Stir all of the chia pie filling ingredients together
  • Store the chia pudding pie filling in an airtight container for a few hours or until the chia seeds have expanded and the chia pudding is thick
  • To assemble
  • Once the chia pudding is set, pour the filling into your chilled pie crust
  • Sprinkle the top of your yummy pie with lemon zest
  • That is all you need! But to fancy it up, top your pie with all the things <3
  • Keep cold until ready to serve
Cuisine: dessert |


I added berries for a festive 4th of July Chia Pudding Pie

It's best to keep the pie cold + it will keep in the fridge for about 5 days.... but I doubt it will last that long!