Serves: 12 Prep time: 1:20
Filling
- 2 cups milk (cow, almond or coconut)
- 1 pint blueberries
- 1 tsp vanilla
- 1 cup chia seeds
Crust
- 4-5 packages ChocZero Speculoos cookies, crushed
- 1/4 cup butter, melted
Add the milk, blueberries, and vanilla to a blender and process until smooth.
Pour the chia seeds into a medium-sized bowl, then pour the blueberry mixture over the top and stir till the seeds are well-incorporated. Let the filling sit for at least an hour, so that the chia seeds have time to expand, producing a much thicker consistency than a standard chia seed pudding.
To make the crust, use a food processor to break the cookies up into fine crumbs. Alternatively, use good ol’ plastic bag and a spoon or rolling pin to achieve the same result. Place the crumbs in a medium-sized bowl.
In a pan over low heat, melt the butter. While the butter is gently melting, place cupcake holders in the cups of a muffin tin.
Once the butter has melted completely, add it to the bowl of cookie crumbs and mix until the crumbs are well coated.
Evenly distribute the cookie crumb mixture into the muffin tins, using your fingers to press the mixture down and create a crust.
Scoop the chia seed mixture on top of the crust, smoothing the top of each mini pie.
Place the mini pies in the fridge for at least an hour.
If desired, add a dollop of whipped cream and top with additional blueberries before serving.
Stephanie Stolba 