This vibrant and refreshing dessert combines the superfood power of chia seeds with the natural sweetness of blueberries. Set on a simple no-bake crust, it’s an easy-to-make treat that is as beautiful as it is delicious. Perfect for those hot days when turning on the oven is the last thing you want to do!
Why You’ll Love This Recipe
- No baking required: This dessert comes together without ever needing to preheat the oven.
- Plant-based and vegan: A wholesome option for those following a plant-based or vegan lifestyle.
- Nutrient-packed: Loaded with fiber, omega-3s, and antioxidants, thanks to chia seeds, blueberries, and a wholesome crust.
- Customizable sweetness: Adjust the sweetness to your liking with honey or maple syrup.
- Make-ahead friendly: Prepare it in advance and let it chill in the fridge overnight for a stress-free dessert.
- Naturally gluten-free: A perfect dessert for those with gluten sensitivities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Almonds, crushed: 1 1/2 cups
- Dates: 1/4 cup
- Honey or maple syrup: 2 tablespoons
For the blueberry chia filling:
- Blueberries (fresh or frozen): 1 1/2 cups
- Coconut milk (or any plant-based milk): 1 cup
- Chia seeds: 1/4 cup
- Maple syrup or honey (adjust to taste): 1/4 cup
- Vanilla powder: 1 teaspoon
- Lemon juice: 1 tablespoon
- Pinch of salt
Directions
- Make the crust:
In a medium bowl, combine the crushed almonds and dates. Add the honey or maple syrup and mix until the texture is sticky and cohesive. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to set while you prepare the filling. - Prepare the chia pudding layer:
In a blender or food processor, blend the blueberries, coconut milk, maple syrup, vanilla powder, lemon juice, and a pinch of salt until smooth. - Combine and thicken:
Pour the blueberry mixture into a bowl and stir in the chia seeds until evenly distributed. Let the mixture sit for 5-10 minutes, stirring occasionally, to allow the chia seeds to absorb the liquid and thicken. - Assemble the pie:
Once the chia pudding mixture has thickened, pour it over the chilled crust in the springform pan. Smooth the top with a spatula. - Chill:
Place the pie in the refrigerator to chill for at least 4 hours or overnight until the filling is firm and set. - Serve and enjoy:
Garnish the pie with fresh blueberries, blackberries, or edible flowers for an elegant touch. Slice and serve!
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Switch up the crust: Try using crushed walnuts, pecans, or even oats for a different texture and flavor.
- Add a swirl: Before chilling, swirl in a dollop of coconut cream for a decorative marbled effect.
- Berry mix: Replace some or all of the blueberries with raspberries, blackberries, or strawberries.
- Chocolate flair: Add a tablespoon of cocoa powder to the crust or the chia pudding mixture for a chocolate-blueberry combo.
- Nut-free option: Use sunflower seeds or pumpkin seeds instead of almonds for the crust.
Storage/Reheating
- Storage: Cover the pie with plastic wrap or store it in an airtight container. Keep it refrigerated for up to 4 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This pie is best served cold and does not require reheating.
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work perfectly. Let them thaw slightly before blending for smoother results.
2. Can I make this pie ahead of time?
Absolutely! Prepare the pie the night before and let it set in the fridge overnight for the best texture.
3. What can I use instead of almonds for the crust?
You can use walnuts, pecans, sunflower seeds, or even oats to make the crust.
4. Can I substitute chia seeds with something else?
Chia seeds are essential for the pudding-like texture. Flax seeds could work as an alternative, but the texture will differ.
5. Is there a way to reduce the sweetness?
Yes, adjust the amount of honey or maple syrup in both the crust and filling to your taste.
6. Can I use a different plant-based milk?
Definitely! Almond milk, oat milk, or cashew milk are great alternatives to coconut milk.
7. How do I prevent the crust from being too crumbly?
Make sure to press the crust mixture firmly into the pan. If it’s still too crumbly, add an extra date or a splash of water.
8. How long does it take for the pie to set?
The pie needs at least 4 hours to chill and set, but overnight chilling is ideal.
9. Can I add toppings to the pie?
Yes! Fresh berries, edible flowers, shredded coconut, or a drizzle of melted chocolate make great toppings.
10. Is this recipe gluten-free?
Yes, it’s naturally gluten-free, making it a great dessert for those with gluten sensitivities.
Conclusion
This no-bake vegan blueberry chia seed pie is a perfect marriage of health and indulgence. With its creamy filling and crunchy crust, it’s as visually stunning as it is delicious. Whether you’re hosting a dinner party or looking for a guilt-free treat, this pie is sure to impress. Best of all, it’s simple to make and can be customized to suit your preferences. Enjoy this wholesome dessert and savor every bite!
Print
No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This no-bake plant-based vegan Blueberry Chia Seed Pie is a stunning, healthy dessert that’s easy to make and perfect for any occasion. Featuring a crunchy almond-date crust and a creamy, nutrient-packed chia and blueberry filling, this pie is not only visually appealing but also gluten-free, refined sugar-free, and packed with wholesome ingredients.
Ingredients
For the crust:
- 1 1/2 cups almond blend (crushed)
- 1/4 cup dates
- 2 tablespoons honey or maple syrup
For the blueberry chia filling:
- 1 1/2 cups blueberries (fresh or frozen)
- 1 cup coconut milk (or any plant-based milk)
- 1/4 cup chia seeds
- 1/4 cup maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla powder
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the crust:
- Mix crushed almonds and dates in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the blueberry chia filling:
- Blend blueberries, coconut milk, maple syrup (or honey), vanilla powder, lemon juice, and salt until smooth.
- Transfer the mixture to a bowl and stir in chia seeds. Let sit for 5-10 minutes, stirring occasionally, until thickened.
- Assemble the pie:
- Pour the thickened chia mixture over the crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until set.
- Serve:
- Garnish with fresh blueberries, blackberries, and edible flowers if desired. Slice and enjoy!
Notes
- For a completely vegan pie, use maple syrup instead of honey.
- The crust can be made with other nuts, such as walnuts or pecans, based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Plant-Based, Vegan
