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)
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.
Notes
- Use slightly thawed frozen blueberries if fresh aren’t available.
- For a nut-free option, substitute almonds with sunflower seeds or oats.
- Pie can be stored in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
