If you’re searching for the ultimate fruity dessert that feels decadent but is secretly bursting with wholesome ingredients, you’ll fall completely in love with this No Bake Plant-Based Vegan Blueberry Chia Seed Pie. It layers sweet, jammy blueberries atop a chewy date-and-almond crust, crowned with a fluffy coconut whipped topping, all without even turning on your oven. Whether you’re hosting a summer gathering or just need a vibrant treat to brighten your week, this pie’s creamy, tangy, and fresh flavors make every bite an absolute delight.

No Bake Plant-Based Vegan Blueberry Chia Seed Pie Recipe - Recipe Image

Ingredients You’ll Need

Every component of this recipe has its own important job: a nutty, naturally sweet base, a lusciously thick blueberry-chia filling, and the snowy cloud of coconut whip up top. The pie shines because these plant-based staples team up to deliver the color, texture, and craveable layers you’ll keep coming back for.

Raw almonds: The backbone of your crust, these give each slice a hearty, toasty crunch that pairs beautifully with blueberries.
Medjool dates (pitted): Super sticky and naturally caramel-sweet, these bind the crust together while adding subtle richness.
Salt: Just a pinch to sharpen all the sweet flavors and make them sing.
Fresh or frozen blueberries: The vibrant, juicy heart of the filling – they provide gorgeous color and pure berry flavor. Either fresh or frozen berries will work; just thaw slightly if using frozen.
Maple syrup: This liquid sweetener blends seamlessly into both the filling and the whipped topping, infusing it all with warm, earthy notes.
Chia seeds: The secret thickener! Chia seeds turn juicy blueberries into a perfectly set, spoonable layer without gelatin.
Vanilla extract: Adds fragrant depth and that classic touch of homemade pie aroma.
Lemon juice: Just a squeeze brightens the pie and brings out layers of fruity flavor.
Full-fat coconut milk (chilled): Chilling separates the luscious cream from the liquid; the thick cream is perfect for dreamy whipped topping.
Powdered sugar or maple syrup (for topping): Sweetens your coconut whip and helps it hold its pillowy shape.
Fresh blueberries and lemon zest (for garnish, optional): The perfect finishing touch for color, pop, and zesty aroma.

How to Make No Bake Plant-Based Vegan Blueberry Chia Seed Pie

Step 1: Prepare the No Bake Crust

Start by adding the raw almonds, Medjool dates, and salt to your food processor. Pulse until everything is finely chopped and the mixture clumps together when you pinch it. This means it’s ready! Press this sticky, slightly chunky dough firmly into the bottom and up the sides of a 9-inch pie dish. Pop it in the freezer so the crust sets up as you prepare the filling, making it easy to slice later.

Step 2: Cook Down the Blueberry Layer

Grab your saucepan and tip in those beautiful blueberries along with the maple syrup. Set it over medium heat and let it bubble for about 5–7 minutes, stirring now and then. Watch as the berries burst and a colorful, syrupy sauce forms. This step unlocks that rich, true-blueberry flavor that makes every slice irresistible.

Step 3: Stir in Chia, Lemon, and Vanilla

Once the blueberries have cooked and the kitchen smells divine, take the pan off the heat. Immediately stir in the chia seeds, lemon juice, and vanilla extract. Mix well so the chia seeds are evenly distributed. Let this mixture sit for 10–15 minutes, during which time the chia seeds will begin to thicken the sauce into a spoonable, spreadable pie filling.

Step 4: Assemble and Chill

Pour the thickened blueberry-chia filling over your now-chilled crust and use a spatula to spread it into an even layer. Cover the pie dish and set it in the refrigerator for at least 4 hours, or until fully set. This is the perfect time for the flavors to mingle and the filling to hold together perfectly when sliced.

Step 5: Make the Coconut Whipped Topping

When your pie is nearly set, go ahead and prepare the coconut whipped cream. Scoop out only the solid, chilled coconut cream from your overnight-cold can (save the liquid for smoothies!). Using a hand mixer, whip the cream with powdered sugar or maple syrup until it’s light, fluffy, and smooth. The longer you whip, the more cloud-like it becomes!

Step 6: Top and Garnish Your Pie

Once the No Bake Plant-Based Vegan Blueberry Chia Seed Pie is completely chilled, pile on your coconut whip. Either spread it with a spatula or pipe it in swirls for a special touch. Finish with fresh blueberries and a sprinkling of lemon zest for a fresh burst of citrus and a stunning visual flourish.

How to Serve No Bake Plant-Based Vegan Blueberry Chia Seed Pie

Garnishes

The finishing touches make all the difference! Top each slice with a few extra blueberries and a grating of fresh lemon zest just before serving. Not only does it look gorgeous, but those bursts of fresh flavor wake up every bite.

Side Dishes

This pie shines brightest with simple sides that play up its fruity nature. Serve it with a tall, cold glass of unsweetened almond milk or a scoop of your favorite dairy-free vanilla ice cream. A small plate of sliced strawberries or a fresh mint sprig alongside each serving adds a vibrant contrast and a cheery pop of color.

Creative Ways to Present

If you want to take this No Bake Plant-Based Vegan Blueberry Chia Seed Pie from impressive to downright memorable, try assembling it in individual jars or dessert glasses for easy single-servings at parties or picnics. You can also cut the chilled, set pie into bars for playful finger-food style desserts that are perfect for summer gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (it disappears fast!), simply cover the pie loosely with plastic wrap or a lid and store it in the refrigerator. The No Bake Plant-Based Vegan Blueberry Chia Seed Pie holds up beautifully for up to 3 days, retaining its creamy texture and bright flavor.

Freezing

This pie can be frozen if you want to get ahead on prep. Slice the fully set pie and separate slices with parchment before storing in an airtight container. The texture becomes slightly firmer when frozen, making it a fun frosty summertime treat—just thaw slices in the fridge for a few hours before serving so the whipped topping returns to its creamy state.

Reheating

Because this pie is naturally meant to be enjoyed chilled, there’s no need to reheat! If you’ve frozen the pie, simply allow it to thaw in the refrigerator before serving. Enjoy it straight from the fridge for the best experience; it’s meant to be refreshing and cool.

FAQs

Can I use other berries in this No Bake Plant-Based Vegan Blueberry Chia Seed Pie?

Absolutely! Blackberries, raspberries, or even cherries work beautifully and can be used in the same quantity as blueberries. Just be aware that different berries may give a slightly different thickness, texture, or sweetness to the filling.

What can I substitute for almonds to make this nut-free?

Sunflower seeds or rolled oats work well as a nut-free swap. Just pulse them with the dates and salt until the mixture holds together, and proceed as directed. The result will still be perfectly chewy and delicious.

Why isn’t my coconut whipped cream getting fluffy?

If your coconut cream doesn’t thicken when whipped, it may not have been cold enough or you used a brand with less solid fat. Try chilling your can overnight and use only the thickest part at the top. A little extra powdered sugar can also help stabilize and thicken the whip.

Can I prepare the No Bake Plant-Based Vegan Blueberry Chia Seed Pie a day in advance?

Yes, in fact, making it a day ahead lets the flavors meld even more and ensures the filling is fully set. Just wait to add the coconut whipped topping until right before serving for the fluffiest texture.

Is this pie gluten-free?

Yes! Every ingredient in this No Bake Plant-Based Vegan Blueberry Chia Seed Pie is naturally gluten-free, so you can share it confidently with friends and family who are avoiding gluten.

Final Thoughts

I can’t wait for you to experience the pure, juicy joy of this No Bake Plant-Based Vegan Blueberry Chia Seed Pie. Whether you’re making it for a celebration or a special weeknight treat, you’ll love how easy, tasty, and gorgeous it is—plus, you can feel good about every bite. Treat yourself to a slice and watch it become a new favorite in your dessert rotation!

No Bake Plant-Based Vegan Blueberry Chia Seed Pie Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 4 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Indulge in the creamy, fruity goodness of this No Bake Plant-Based Vegan Blueberry Chia Seed Pie. A luscious blueberry filling nestled in a nutty crust, topped with fluffy coconut whipped cream – a delightful dessert that’s vegan and gluten-free!

Ingredients

Scale

For the Crust:

1 1/2 cups raw almonds
1 cup Medjool dates (pitted)
1/4 teaspoon salt

For the Filling:

2 cups fresh or frozen blueberries
1/4 cup maple syrup
3 tablespoons chia seeds
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the Topping:

1 can (13.5 oz) full-fat coconut milk (chilled overnight)
1–2 tablespoons powdered sugar or maple syrup (for whipped topping)
Fresh blueberries and lemon zest (for garnish, optional)

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Instructions

Prepare the Crust: Blend almonds, dates, and salt in a food processor until sticky. Press into a pie dish and freeze.
Make the Filling: Cook blueberries and maple syrup, then add chia seeds, vanilla, and lemon juice. Pour into crust and chill.
Whip the Topping: Beat coconut cream with sugar until fluffy. Spread on pie and garnish before serving.