· By Sarah Conklin
Chai and Catch Me Recovery Pie
When it comes to Picky-fied treats, Rob Krar's wife Christina is masterful wizard that always has us drooling over her concoctions. From chocolate dipped bars with candied ginger to Boomdizzle tarts, she's always whipping up something creative and delicious.
She's back with a Chai and Catch Me savory-sweet recipe that's perfect for a long run recovery treat or a backyard BBQ. Give it a shot and let us know what you think!
I have a problem.
When I get home from a long run, especially if it was hot, my stomach feels off and even though I know I need a real meal sometimes all I want to do is drink a milkshake. Why not make a recovery smoothie you ask? It just doesn’t sound good, I can’t explain why... Some things just aren't rational.
Enter my new solution - the recovery pie. I am not a nutritionist and I know this doesn’t have all the optimal elements that one needs, but it IS something I will eat that checks a lot of boxes. Make this baby the night before a long run (you can half or even quarter the recipe) and voila - something cold, creamy, spicy, and just a little salty is waiting for your return. I ADORE the new Chai and Catch Me flavor and it makes the best crust for a frozen pie. Change this recipe up as much as you like - Skip infusing the maple syrup or omit the toasted nuts... Add greek yogurt or a scoop of your favorite protein powder to up the recovery benefits... Replace the maple syrup with any other sweetener you like... Whatever's going to make your taste buds and body happy after that long run!
Extra bonus - This pie is fancy enough to impress your friends with at a backyard BBQ this summer. Can your shake do that??
– Christina Bauer Runner, kitchen maven & Rob Krar's better half
Chai and Catch Me Recovery Pie
INGREDIENTS
- 6 Chai and Catch Me Picky Bars
- 8 gingersnaps
- 1 tablespoon melted coconut oil
- ⅓ cup maple syrup + 3 tablespoons water
- 1 inch piece of ginger peeled and thinly sliced
- 4 avocados
- 1 can coconut cream
- ½ cup lime juice
- 1-2 teaspoons ground ginger (optional)
- 1 tablespoon oil
- ½ cup sliced almonds
- ½ cup coconut flakes
- 1 teaspoon each of kosher salt, ground cardamom, and ginger
INSTRUCTIONS
- Lightly grease an 8 inch springform pan and line the sides with a band of parchment paper.
- Break Picky Bars into smaller pieces and place in a food processor or blender with the gingersnaps. Whizz into small crumbs. Add the coconut oil and pulse to combine.
- Pour crumbs into prepared pan, press into an even crust and set aside.
- Meanwhile, heat maple syrup, water, and ginger - simmer for 15 minutes and leave to cool.
- Peel avocados and place in blender along with the coconut cream - blend until smooth.
- Add cool maple syrup and lime juice - continue blending to combine.
- Add additional ground ginger if desired and blend to combine.
- Pour over crust and smooth top, place plastic wrap on top and put in freezer for at least 3 hours to overnight. For a more pudding-like texture - freeze for 3-4 hours and move to the fridge.
- Heat 1 tablespoon oil - add almonds, coconut flakes, and spices toast until just brown - set aside.
- Remove pie from freezer and pan - let sit on counter for 15-30 minutes - top with almonds and coconut and serve.
