Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Granola pie crust
  • 1 cup tahini granola (recipe here) or other similar crunchy granola (without bits of fruit would be better)
  • ½ cup gluten free rolled oats
  • 3 tbsp coconut oil (room temperature)
  • 2 tbsp maple syrup
  • ¼ tsp good quality salt (e.g.Himalayan)
  • Chia pudding filling
  • 1 cup plant-based yogurt (I used Alpro soy natural creamy yogurt, coconut yogurt would work perfectly, too!)
  • ⅓ cup coconut butter, recipe here (make sure coconut butter is liquid and smooth, not solid!)
  • 2 tbsp chia seeds
  • 1 tbsp lime juice (about ½ of a lime)
  • 2 tsp maple syrup
  • zest of ½ lime
  • ⅛ tsp bourbon vanilla powder (or similar organic vanilla)
  • ⅛ tsp spirulina (for the color)
  • Toppings
  • Fresh berries: strawberries, blueberries
  • Lemon balm leaves or mint leaves
  • Flowers (preferably edible ones)
  1. Granola pie crust: Set oven to 350F/175C.
  2. Blend granola into a fine crumble (but not flour!)
  3. Add other ingredients and blend until a dough consistency reached.
  4. Press evenly into a 7 inch/18 cm springform pan and bake 8-10 minutes until crust is golden brown and smells heavenly.
  5. Let crust chill in the springform pan for at least 30 minutes before you put the pudding on top.
  6. Chia pudding filling: Make sure coconut butter is soft and liquid, not solid.
  7. Blend all pudding ingredients in a blender/food processor or with a hand mixer to get a smooth liquid. Add more spirulina if you want a more intense mint green/green color.
  8. When the pie crust has chilled, pour the pudding filling on top, smooth it out evenly, cover the springform (with a plastic wrap or similar tight wrap) and put in the fridge.
  9. When you want to serve the pie, take it out at least 15 minutes before serving so that the coconut butter softens a bit.
  10. Add toppings: berries, fresh herbs and flowers. The first topping layer in this pie is sliced strawberries and then I just piled all the other berries, herbs and flowers randomly.
  11. Enjoy this healthy sweet brekkie pie as it is or with whipped coconut cream (or other plant-based cream)!
Prepare pie 1 day or at least a few hours before you'll serve it so that the pudding filling will be firm. Keep pie in the fridge.

Recipe for the pie filling inspired both by Chocolate Covered Katie's Coconut Greek Yogurt Pie, recipe here and my Key Lime Pie Chia Pudding, recipe here.
Recipe by My Berry Forest at