No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
This delightful dessert balances sweetness with refreshing blueberries, featuring a creamy filling made from coconut milk and chia seeds, all without the need for baking.
Servings: 8 servings
Calories: 250kcal
Ingredients
Crust Ingredients
- 1.5 cups crushed almonds or almond flour Nutty and packed with protein, adding texture to the crust.
- 0.25 cup soft, pitted dates A natural sweetener that binds everything together and adds rich caramel notes.
- 2 tablespoons maple syrup or agave Additional sweetness that complements the crust.
Filling Ingredients
- 1.5 cups blueberries (fresh or thawed) Bursts with flavor and antioxidants, the star of the pie.
- 1 cup full-fat coconut milk (or other plant-based milk) Creamy and rich, making the filling velvety smooth.
- 0.25 cup chia seeds Provides a great source of omega-3 fatty acids while thickening the pie.
- 0.25 cup maple syrup or agave (adjust to taste) Sweetness added for the filling that can be customized.
- 1 teaspoon vanilla extract Enhances the overall flavor and aroma.
- 1 tablespoon lemon juice Brightens up the filling with zesty freshness.
- Pinch of sea salt Balances sweetness and enhances flavors.
Garnishes
- to taste fresh berries Adds a pop of color and freshness when served.
- to taste edible flowers Elevates presentation to impress your guests.
- to taste shredded coconut or chopped nuts Adds texture and flavor to the final presentation.
Instructions
Make the Crust
- In a food processor, blend the crushed almonds and dates until the mixture turns crumbly.
- Add in the maple syrup and pulse until everything is well combined.
- Press the mixture firmly into a lined or greased 9-inch springform pan to form an even layer.
- Place the crust in the refrigerator for about 30 minutes to chill and firm up.
Prepare the Filling
- In the food processor, blend the blueberries, coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of sea salt until the mixture is completely smooth.
- After blending, stir in the chia seeds and let the mixture sit for about 5–10 minutes.
Assemble the Pie
- Once the crust has chilled, pour the blueberry filling over the top, smoothing it evenly with a spatula.
- Cover the pie with a lid or wrap it in plastic wrap, and return it to the refrigerator to chill for at least 4 hours. For best results, let it set overnight.
Serve
- When ready to serve, remove the pie from the springform pan.
- Garnish with fresh berries, edible flowers, or a sprinkle of shredded coconut or chopped nuts.
- Slice into portions and enjoy chilled.
Notes
For a delightful twist, consider adding a pinch of cinnamon or nutmeg to the crust. For a more vibrant color, consider adding a handful of spinach or kale to the blueberry filling. Make sure to measure your chia seeds accurately for the perfect texture. Feel free to experiment with different berries or create a berry medley for the filling.