No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
A creamy, luscious dessert featuring a rich almond-date crust and a vibrant blueberry filling thickened with chia seeds, perfect for any occasion.
Servings: 8 servings
Calories: 200kcal
Ingredients
Crust Ingredients
- 1.5 cups crushed almonds or almond flour Provides a delightful, nutty flavor and a satisfying crunch.
- 0.25 cups soft, pitted dates Adds a hint of caramel flavor to the crust.
- 2 tablespoons maple syrup or agave Sweetens the crust.
Filling Ingredients
- 1.5 cups blueberries The star ingredient, bursting with sweetness and antioxidants.
- 1 cup full-fat coconut milk or other plant-based milk Brings creaminess to the filling.
- 0.25 cups chia seeds Helps thicken the filling.
- 0.25 cups maple syrup or agave (adjust to taste) Additional sweetness for the filling.
- 1 teaspoon vanilla extract Enhances the natural flavors.
- 1 tablespoon lemon juice Adds a zesty freshness.
- pinch sea salt Elevates all flavors.
Optional Garnishes
- fresh berries For a vibrant finish.
- edible flowers For an elegant presentation.
- shredded coconut or chopped nuts Adds extra crunch.
Instructions
Preparation of Crust
- Blend almonds and dates in a food processor until crumbly.
- Add maple syrup and pulse to combine.
- Press the mixture firmly into a lined or greased 9-inch springform pan.
- Chill in the fridge while you prepare the filling.
Preparation of Filling
- Blend blueberries, coconut milk, maple syrup, vanilla, lemon juice, and a pinch of salt until smooth.
- Stir in chia seeds and let sit for 5–10 minutes to thicken slightly.
- Pour the blueberry filling over the chilled crust and smooth the top evenly.
Setting the Pie
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Remove from the pan and garnish as desired.
Serving
- Enjoy chilled!
Notes
Store in an airtight container in the refrigerator for up to five days. Freezing individual slices is an option; let them thaw in the fridge overnight before serving.