Ingredients

For Crust:

15 medjool dates, pitted

2 TSP coconut oil

2 TBS peanut butter

1 cup buckwheat groats

1/2 cup unsweetened coconut shreds

2 TBS ground flax seed

1 TSP ground cinnamon

1 TSP maca (optional)

For Filling:

11 TBS chia seeds

3 1/2 cups of a milk alternative (I used coconut milk)

1 TSP vanilla bean powder

2 TBS of any sweetener of your choice (I used maple syrup)

Instructions: 

To make the Crust: 

Place everything in food processor except coconut shreds and buckwheat groats. Process to combine. In a large bowl, combine the remaining ingredients by hand. Mixture should be sticky. Press your crust into your tart tray (I used a tart tray that was 41/2" X 14” you can also use a round pie pan) If your tray does not have a removable bottom lay some wax paper down first so you can remove easily later. Make sure crust is packed in tightly and evenly around edges. You may have extra mixture which you can make into energy balls to snack on later or use for decorating the top!

To make the Filling: 

Combine all ingredients into a bowl by whisking together, make sure to break up any clumps of chia seeds that tend to stick together. Place in fridge to allow to “set up” for 1 hour, you can make this the night before to help speed up prep time. The chia seeds will absorb the liquid and become pudding like. Once the mixture has gotten thick separate evenly into 5 cups. If you have any extra make a Rainbow chia seed pudding cup to have for breakfast!

Pink = 2 TBS of POPJOY Pink Pitaya Powder

Blue = 1 TSP of POPJOY Blue Spirulina Powder

Green = 1 TBS of Green Spirulina 

Yellow = 1 TBS of POPJOY Sunshine Latte

Red = 1 TBS of POPJOY Velvet Latte

Topping:

Get creative with your favorite seasonal fruits! Edible flowers work too! Please tag @POPJOY on your creations to get featured on our instagram!