Everyday Meals

Chocolate Breakfast Pie

READY IN: 30minsYIELD: 1 9 inch pie

INGREDIENTS

  • CRUST
  • 1cupwalnuts (or brazil nuts)
  • 12 cuppumpkin seeds (or sunflower)
  • 14 cuparrowroot
  • 12 cupcacao, powder
  • 14 teaspoon heaping sea salt
  • 2tablespoonsmaple syrup
  • 2tablespoonsghee (or coconut oil)
  • FILLING
  • 2 ripe bananas
  • 1 12 cupswalnuts (or brazil, pecan, etc)
  • 1cuppumpkin seeds (or sunflower)
  • 1 12 cupswater
  • 14 cup plus 2 tbsp ghee (or coconut oil)
  • 1teaspoonvanilla extract
  • 14 teaspoonsalt
  • 1cupcacao, powder
  • Optional Additions
  • 2teaspoonsinstant coffee
  • 1tablespoonmaca, powder
  • 1scoopcollagen
  • 1tablespoonvitamin C powder
  • NUTRITION INFO

    Serving Size: 1 (88) g

    Servings Per Recipe:14

    Calories: 294.4

    Calories from Fat 233 g 79 %

    Total Fat 26 g 39 %

    Saturated Fat 5.9 g 29 %

    Cholesterol 14.2 mg 4 %

    Sodium 86 mg 3 %

    Total Carbohydrate12.2 g 4 %

    Dietary Fiber 2.8 g 11 %

    Sugars 4.6 g 18 %

    Protein 7.6 g 15 %

    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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