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
