RECIPE SUMMARY
Double Chocolate Pudding Pie
Makes 2 servings: Each Serving counts towards 1 30/10 protein packet, 1 tablespoon of oil (1/2 of a limited oil)
INGREDIENTS
DIRECTIONS
Preheat the oven to 400ºF.
Using a rolling pin, gently crush the cereal in the bag, then place it in a food processor and pulse to create fine crumbs.
Put the crushed cereal in a bowl.
Add the egg white and melted coconut oil, mix well.
Line a mini pie or tart pan with parchment paper, and pour the cereal mix into the pan. Use a spoon or hands to press the cereal into the pan, even along the edges.
Bake in the oven for 8-10 minutes or until your desired crispness.
In a small container place the Avocado Oil, 30/10 Chocolate Pudding, and water, then stir to combine. The texture should be almost fudgy.
Remove the crust from the oven and pour in the pudding mix, spread the pudding evenly. Enjoy immediately or place the pie in the fridge to chill completely for 20 minutes-4 hours.
Ingredients
Directions
Preheat the oven to 400ºF.
Using a rolling pin, gently crush the cereal in the bag, then place it in a food processor and pulse to create fine crumbs.
Put the crushed cereal in a bowl.
Add the egg white and melted coconut oil, mix well.
Line a mini pie or tart pan with parchment paper, and pour the cereal mix into the pan. Use a spoon or hands to press the cereal into the pan, even along the edges.
Bake in the oven for 8-10 minutes or until your desired crispness.
In a small container place the Avocado Oil, 30/10 Chocolate Pudding, and water, then stir to combine. The texture should be almost fudgy.
Remove the crust from the oven and pour in the pudding mix, spread the pudding evenly. Enjoy immediately or place the pie in the fridge to chill completely for 20 minutes-4 hours.