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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
Chef
Kathleen Tan
Prep Time
1 hr
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
Shop Sacha Inchi
Directions
  1. 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.
  2. 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.
  3. Top off the pie with your favorite toppings! We suggest slicing up persimmons horizontally, sprinkling Sacha Inchi seeds and Pomegranate seeds. Enjoy!!
Persimmon-Pie-Sacha-Inchi-Crust-Banner-900

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