White Chocolate Chai Pie - Sugarfree Sundays
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White Chocolate Chai Pie

White Chocolate Chai Pie

This is a classic chickpea filling pie, but it has been stepped up to a whole other level!

I love the warm spicy chai flavours, and I love white chocolate, and I think they go together like a dream in this recipe. The crust is sweet and crunchy; the filling: smooth and rich. The fact that it really is completely healthy, high in protein, packed with veggies and low in calories in really just the cherry on top. Or the drizzle on top in this case hahaha!

White Chocolate Chai Pie

Yields4 Servings
Prep Time10 minsCook Time22 minsTotal Time32 mins
Crust
 40 g crunchy granola of choice
 20 g buckwheat (can sub oats)
 40 g coconut flour
 20 g whey protein powder
 4 tbsp xylitol
 1 tsp mixed spice
 20 g nut butter of choice (or melted white chocolate)
 120 ml milk of choice
 salt
 ½ tsp vanilla extract and sweetener drops (optional)
Filling
 300 g steamed pumpkin/banana/combination of the 2
 30 g nut butter of choice (or melted white chocolate)
 240 g chickpeas, rinsed and drained (1 tin)
 2 eggs
 20 g coconut flour
 40 g whey protein powder
 4 tbsp xylitol
 1 tsp vanilla extract
 1 tsp cinnamon and mixed spices
 sweetener drops (optional
 ¼ tsp salt
1

Preheat oven to 180 degrees.

Crust
2

Place granola in a bowl and crush using the bottom of a mug or a rolling pin. You want it fine but not a full on powder - you want to retain some crunch! Can blitz it briefly in a blender too.

3

Add remaining dry ingredients and mix.

4

Combine nut butter and milk in a bowl and microwave for 60 seconds. Mix. Microwave for 30 seconds. Mix. Watch to make sure it doesn't bubble over.

5

Pour your nut butter and milk mixture into your dry crust ingredients and mix. You might need to use your hands to form a rough ball.

6

Press mixture into a greased pie dish using hands.

Filling
7

Combine all ingredients except the coconut flour in a blender and blend well. Add the coconut flour and blend again. Taste and adjust sweet, salt and spice levels to your liking.

8

Spoon on top of your crust layer. Bake for 20-24 minutes.

9

Once baked and cooled drizzle with white chocolate. Serve with ice cream!

Nutrition Facts

Servings 4

Ingredients

Crust
 40 g crunchy granola of choice
 20 g buckwheat (can sub oats)
 40 g coconut flour
 20 g whey protein powder
 4 tbsp xylitol
 1 tsp mixed spice
 20 g nut butter of choice (or melted white chocolate)
 120 ml milk of choice
 salt
 ½ tsp vanilla extract and sweetener drops (optional)
Filling
 300 g steamed pumpkin/banana/combination of the 2
 30 g nut butter of choice (or melted white chocolate)
 240 g chickpeas, rinsed and drained (1 tin)
 2 eggs
 20 g coconut flour
 40 g whey protein powder
 4 tbsp xylitol
 1 tsp vanilla extract
 1 tsp cinnamon and mixed spices
 sweetener drops (optional
 ¼ tsp salt

Directions

1

Preheat oven to 180 degrees.

Crust
2

Place granola in a bowl and crush using the bottom of a mug or a rolling pin. You want it fine but not a full on powder - you want to retain some crunch! Can blitz it briefly in a blender too.

3

Add remaining dry ingredients and mix.

4

Combine nut butter and milk in a bowl and microwave for 60 seconds. Mix. Microwave for 30 seconds. Mix. Watch to make sure it doesn't bubble over.

5

Pour your nut butter and milk mixture into your dry crust ingredients and mix. You might need to use your hands to form a rough ball.

6

Press mixture into a greased pie dish using hands.

Filling
7

Combine all ingredients except the coconut flour in a blender and blend well. Add the coconut flour and blend again. Taste and adjust sweet, salt and spice levels to your liking.

8

Spoon on top of your crust layer. Bake for 20-24 minutes.

9

Once baked and cooled drizzle with white chocolate. Serve with ice cream!

White Chocolate Chai Pie