If ever there was a treat that proves wholesome can also be irresistible, the No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is it! This pie combines the juicy jamminess of blueberries, the creamy cloud of whipped coconut, and a naturally sweet almond-date crust into a dessert that’s not just vegan, but genuinely crave-worthy. With vibrant layers and nourishing ingredients, it’s a perfectly refreshing, flavor-packed finish to any meal—or a show-stopper for your next brunch with friends.
Ingredients You’ll Need
Each ingredient in this recipe is chosen for its unique contribution—think chewy, nutty crust, lusciously tart blueberry filling, and a topping that’s practically as ethereal as a summer cloud. No complicated mixes or mystery ingredients, just pure elements working together for a slice that’s as beautiful as it is delicious!
- Raw almonds: The backbone of the crust, they lend a toasty flavor, satisfying crunch, and healthy fats.
- Medjool dates: These sticky-sweet fruits naturally bind the crust and bring a rich caramel note—no refined sugar needed!
- Salt: Just a pinch heightens the sweet and nutty flavors without overpowering them.
- Fresh or frozen blueberries: The star of the show, blueberries bring bold color, juicy goodness, and loads of antioxidants.
- Maple syrup: A gentle, earthy sweetness that pairs perfectly with berries and adds just the right touch of decadence.
- Lemon juice: A dash of tartness brightens the filling and makes the blueberry flavor pop.
- Chia seeds: These little seeds work magic, naturally thickening the filling while adding a nutritional boost.
- Vanilla extract: Adds a warm, aromatic undertone that ties the dessert together.
- Full-fat coconut milk (chilled): Once whipped, this is what gives the pie a dreamy, cloud-like topping.
- Fresh blueberries (optional): A few scattered on top make for a lovely, jewel-toned garnish; totally optional, but highly recommended!
How to Make No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
Step 1: Make the Easy Nutty Crust
Start by tossing the raw almonds, pitted Medjool dates, and a dash of salt into your food processor. Pulse until the mixture comes together into a sticky and crumbly dough—it should hold together when you press it between your fingers. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie dish. Pop the crust in the freezer so it firms up while you whip up your filling. It’s amazing how just a couple of whole foods create such a sturdy, flavorful base!
Step 2: Cook the Blueberry-Chia Filling
In a medium saucepan, combine your blueberries (fresh or frozen), maple syrup, and lemon juice. Let the mixture cook over medium heat, stirring gently every now and then, until the berries burst open and the juices thicken a bit—this takes about 5 to 7 minutes. When it’s glossy and jammy, take the pan off the heat. Stir in the chia seeds and vanilla extract. The chia seeds will swell as the filling cools, creating a luscious, sliceable texture. Let the filling rest for about 10 minutes, then pour it over your chilled pie crust, spreading it evenly from edge to edge.
Step 3: Whip Up the Coconut Cream Topping
Discover the magic of chilled coconut milk! Grab your can from the fridge and open it carefully. Scoop out the thick, solidified coconut cream (save the watery liquid for smoothies later!), and whip it up until it’s light and fluffy—either with a hand mixer or stand mixer. What you end up with is a gorgeous, plant-based alternative to whipped cream that’s sweet and smooth. Gently spread this airy coconut cream across the cooled blueberry layer, making swoops and swirls as you go.
Step 4: Chill and Set
To make sure your No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is perfectly set and sliceable, transfer it to the refrigerator and let it chill for at least 4 hours. If you can leave it overnight, even better! The crust will firm up, the blueberry-chia filling will turn almost jam-like, and the coconut cream will stay plush and stable on top.
Step 5: Garnish and Serve
Right before serving, crown your pie with a handful of fresh blueberries—or any berries you love. The contrast of deep blue and snowy white is always striking! Slice up, serve, and bask in the compliments. Every forkful is a creamy, fruity, blissful celebration.
How to Serve No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
Garnishes
A scattering of fresh blueberries on top isn’t just pretty—it adds a juicy pop with every bite. You can also add a sprinkle of lemon zest for sparkle, or even a few fresh mint leaves if you’re feeling extra fancy. Keep it simple or make it your own; either way, the pie shines.
Side Dishes
Pair this pie with a light fruit salad, a refreshing iced herbal tea, or an after-dinner coffee for a contrast to the sweet richness. If brunch is on your mind, it’s delightful with a platter of crisp apple slices, toasted coconut chips, or even a tangy yogurt parfait on the side.
Creative Ways to Present
Mini pies in jars? Yes, please! Layer the crust, filling, and cream in clear glasses for easy, adorable individual servings. Or, serve the No-Bake Plant-Based Vegan Blueberry Chia Seed Pie alongside a bowl of extra coconut cream and let guests dollop on their own. It’s also beautiful cut into bars for a picnic-ready portable snack.
Make Ahead and Storage
Storing Leftovers
Pop any leftover pie (covered) into the refrigerator. It’ll keep beautifully for up to 4 days, and the flavors just keep deepening. Just know that the coconut cream may firm up more the longer it chills, but the taste stays dreamy.
Freezing
Yes, you can freeze this pie! Wrap slices individually or cover the whole pie before placing in the freezer. When ready to serve, thaw in the refrigerator overnight. The texture holds up impressively well, and you don’t lose any of the blueberry brightness or creaminess.
Reheating
This sweet treat is best enjoyed cold or at room temperature, so there’s really no need to reheat. If you’ve frozen a slice, just let it thaw in the fridge until it’s soft and luscious again. For an extra cool summer treat, enjoy it slightly chilled.
FAQs
Can I use other berries instead of blueberries?
Absolutely! Blackberries, raspberries, or even a mix of berries all work well. The result will be just as refreshing, and the chia seeds will thicken any juicy berry blend. Feel free to get creative based on what’s in season or in your freezer.
Is the No-Bake Plant-Based Vegan Blueberry Chia Seed Pie gluten-free?
Yes, the recipe is naturally gluten-free thanks to the almond-date crust. If you swap the almonds for rolled oats (as in the nut-free option), just make sure to use certified gluten-free oats to keep it safe for everyone.
Can I prepare the pie in advance for a party?
Definitely! In fact, the No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is even better when it’s made the day before, giving all the layers time to set and the flavors to meld. Just add the fresh blueberry garnish right before serving for the best presentation.
What if I don’t have a food processor for the crust?
If you don’t have a food processor, no worries! You can finely chop almonds and dates by hand, or use a high-powered blender. Just be patient and aim for a sticky, slightly chunky consistency that you can press into your pie dish.
Is there a nut-free option for the crust?
Yes! You can substitute sunflower seeds or rolled oats for the almonds to make the crust nut-free. The result will be a little less crunchy but still delicious and just as sturdy when chilled.
Final Thoughts
If you’re ready to wow your crowd—or just treat yourself—give this No-Bake Plant-Based Vegan Blueberry Chia Seed Pie a whirl. It’s a recipe that’s as joyful to make as it is to share, and one bite will have you convinced that plant-based desserts can absolutely steal the show!
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No-Bake Plant-Based Vegan Blueberry Chia Seed Pie Recipe
- Total Time: 4 hours 32 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegan
Description
Indulge in a guilt-free treat with this No-Bake Plant-Based Vegan Blueberry Chia Seed Pie. A luscious blueberry filling sits atop a nutty crust, topped with fluffy coconut cream for a decadent dessert that’s both delicious and wholesome.
Ingredients
For the Crust:
- 1 ½ cups raw almonds
- 1 cup pitted Medjool dates
- ¼ teaspoon salt
For the Filling:
- 2 cups fresh or frozen blueberries
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 (13.5-ounce) can full-fat coconut milk (refrigerated overnight)
For Garnish:
- Fresh blueberries (optional)
Instructions
- Prepare the Crust: In a food processor, pulse almonds, dates, and salt until sticky and crumbly. Press into a 9-inch pie dish and freeze.
- Make the Filling: Cook blueberries, maple syrup, and lemon juice until thickened. Stir in chia seeds and vanilla. Pour over crust.
- Whip Coconut Cream: Beat chilled coconut cream until fluffy. Spread over blueberry layer.
- Chill and Serve: Refrigerate pie for 4 hours. Garnish with fresh blueberries before serving if desired.
Notes
- You can use store-bought vegan whipped topping as an alternative to whipped coconut cream.
- For a nut-free option, use sunflower seeds or rolled oats in place of almonds for the crust.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
