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!!
