No-Bake Plant-Based Vegan Blueberry Chia Seed Pie 🫐🥧🌱
Ingredients
For the Crust:
1½ cups finely crushed almonds or almond flour
¼ cup soft pitted dates
2 tablespoons maple syrup or agave syrup
1 tablespoon melted coconut oil
Pinch of salt
For the Blueberry Chia Filling:
2 cups fresh or frozen blueberries
3 tablespoons chia seeds
¼ cup maple syrup or agave
1 can (400 ml) coconut cream, chilled (use thick part only)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1½ tablespoons cornstarch (optional for firmer set)
For Topping (optional):
Fresh blueberries
Coconut flakes
Mint leaves
Instructions
1️⃣ Make the Crust
- Add almonds, dates, syrup, coconut oil, and salt to a food processor.
- Pulse until the mixture holds together when pressed.
- Press the mixture firmly into the bottom of a 9-inch pie dish.
- Place in the fridge while preparing the filling.
2️⃣ Make the Blueberry Chia Filling
- In a small saucepan, add the blueberries, maple syrup, and lemon juice.
- Heat over medium until the berries soften and release their juices (4–6 minutes).
- Mash slightly, then stir in the chia seeds.
- If you want a thicker filling, dissolve cornstarch in 1 tablespoon water and stir it in. Cook 1–2 minutes until thickened.
- Remove from heat and cool completely.
- In a bowl, whip the chilled thick coconut cream with vanilla until smooth.
- Fold the chia-blueberry mixture into the whipped coconut cream until fully combined.
3️⃣ Assemble the Pie
- Pour the filling over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until firm.
4️⃣ Decorate & Serve
Top with fresh blueberries, coconut flakes, or mint.
Slice, serve, and enjoy this refreshing no-bake vegan treat! 🌱💜🫐