Persimmon Sacha Inchi Pie

Tis the season for gathering round the table with your friends and family to share good food and gratitude! This holiday season, bring a delicious, healthy dessert that actually nourishes the people you love.This Persimmon Sacha Inchi Pie recipe incorporates superfoods into a satisfying treat: it boasts complete protein, Omega 3s, fiber, vitamins and minerals!

Recipe Overview
Title	Persimmon Sacha Inchi Pie
Chef	Kathleen Tan
Prep Time	60 min
Cook Time	30 min
Yield	9in pie

Ingredients

Crust

2 cups of Sacha Inchi Seeds
1 cup (about 9 dates) of Medjool Dates (pitted)
1 tbsp of Pumpkin Spice
1 tbsp of Cinnamon
1 tsp of Vanilla

Filling

1/3 cup of Chia Seeds
1 cup of Water
2 medium Persimmons
3 Dates

Toppings

Sacha Inchi Seeds
Persimmons
Pomegranate Seeds
Cinnamon

Directions

For the Crust: Combine all crust ingredients in food processor and blend together until it forms into a paste consistency. Press into a pie pan.
For the Filling: Soak chia seeds in water for at least 1 hour, stirring every 10-20 minutes (until pudding consistency). Then blend chia pudding with 2 persimmons and 3 dates. Place filling atop Sacha Inchi crust and let it set in the fridge for at least 1 hour.
Top off the pie with your favorite toppings! We suggest slicing up persimmons horizontally, sprinkling Sacha Inchi seeds and Pomegranate seeds. Enjoy!!

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