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
Scale
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
