Coconut Chia Pudding Pie With Black Bean Cocoa Crust

³ Description

Alter the sweetness of this "guilt-free" dessert according to your liking - and top with Fresh Berries!

² Ingredients

•  1 serving (serving = 1/2 cup) Trader Joe's Organic Black Beans
•  0.95 large Egg White
•  1 serving (serving = 1 tbsp) Hershey's Natural Unsweetened Cocoa
•  1/4 serving (serving = 2 tbsp) Hodgson Mill Milled Flaxseed
•  0.15 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1/4 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/2 dash Salt
•  1 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1/2 tbsp Honey
•  1 serving (serving = 1 tbsp) Bob's Red Mill Chia Seed
•  3/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  0.1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  3/4 serving (serving = 4 tbsp) Let's Do Organic Reduced Fat Coconut Unsweetened

q Directions

Filling:
Mix:
1 1/2 TB Chia Seeds
3/4Cup Unsweetened Vanilla Almond Milk
1t Oat Flour
3 Tb Unsweetened Coconut Flakes
Sweetener (I used 1/4t Coconut Sugar)
Let sit in frig for at least 4 hours, to thicken

Crust:
Pre- Heat Oven at 350 degrees

In a Bowl, Mix:
1/2cup Black Beans, rinsed & mashed
1 Med Egg White
1Tb Unsweetened Cocoa
1/2Tb Ground Flaxseed
1 Teaspoon Almond Flour
1/4 Teaspoon Vanilla Extract
Sweetener (I used 1/2t Coconut Sugar & 1/2Tb Honey) - you can alter to your liking!
Pinch of Salt
Spread onto parchment lined sheet pan - I made about a 6in Circle.
Bake for 20min. Let Cool.

Top Crust with Chia Pudding & Add Fresh Berries

**ChefTiffy Tip**
Back from a workout? Add some protein powder to your pudding before topping the crust!

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