No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
Introduction
It’s a joy to share one of my absolute favorite dessert recipes that is not only delicious but also incredibly healthy! This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is bursting with vibrant colors and flavors that will make your taste buds dance with delight. Made with wholesome ingredients like chia seeds and blueberries, it’s a guilt-free indulgence that’s perfect for every occasion. Plus, you’ll love how easy it is to prepare. Just imagine presenting this stunning pie at your next gathering! If you’d like to receive this recipe (and more delightful recipes) right in your inbox, don’t hesitate to subscribe!
Why You’ll Love This Recipe
Let me tell you why this pie is a game-changer! First off, its luscious blueberry filling combined with the delightful crunch of the almond crust creates a symphony of textures and flavors. You get the sweetness of blueberries complemented perfectly by the nuttiness of the crust. And the best part? It’s completely no-bake! This means you can whip it up in no time without ever turning on your oven, making it an ideal choice during those hot summer months or busy weeknights. Family-friendly, nutritious, and oh-so-satisfying, this pie is sure to impress everyone at the table!
Ingredients
For the crust:
– 1 1/2 cups almond blend, crushed
– 1/4 cup dates, pitted
– 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
Necessary Tools
– Medium mixing bowl
– Food processor or blender
– 9-inch springform pan
– Spatula
– Measuring cups and spoons
Ingredient Swaps and Additions
If you don’t have almond flour, feel free to use any nut or seed flour! For added crunch and flavor, consider folding in some chopped nuts or coconut flakes into the blueberry filling. If you’re looking to switch things up, try using other berries like raspberries or strawberries for a different fruity twist!
Step-by-Step Instructions
1. Make the crust: In a medium bowl, combine your crushed almonds and dates. Using your hands or the back of a spoon, press the mixture firmly into the bottom of a 9-inch springform pan. This will create a beautiful, sturdy base for your pie. Once done, pop it in the refrigerator to set while you prepare the filling.
2. Prepare the chia pudding layer: In your blender or food processor, blend the blueberries, coconut milk, maple syrup, vanilla, lemon juice, and salt until it reaches a smooth and creamy consistency. You will love the sweet, fruity aroma wafting through your kitchen!
3. Combine with chia seeds:Pour the mixture into a bowl, then stir in the chia seeds. Make sure they’re evenly distributed, and let the mixture sit for 5-10 minutes, stirring occasionally. This is when the chia seeds start absorbing the liquid, creating that delightful pudding texture we all adore!
4. Assemble the pie Once thickened, pour the blueberry chia mixture over your chilled crust. Use a spatula to smooth the top for an even finish.
5Chill: Cover and place the pie in the refrigerator to chill for at least 4 hours or overnight. This allows the filling to set properly, making slicing a breeze!
Serving Suggestions
When it’s time to serve, garnish your beautiful pie with a handful of fresh blueberries, blackberries, and perhaps some edible flowers if you’re feeling fancy! This not only elevates the presentation but also adds an extra pop of color and freshness!
Pro Tips for Success
– Use fresh, ripe blueberries for the best flavor.
– Allow the pie to chill overnight if you can; the flavors deepen and the pie sets up beautifully.
– If you like it sweeter, adjust the maple syrup specifically to your taste before letting it thicken.
Storing and Reheating
Store any leftovers in the refrigerator where it can last for about 3-5 days. If you want to savor it later, just slice a piece and enjoy it cold straight from the fridge—no reheating required!
FAQ Section
Can I make this pie gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses almond flour in the crust.
How can I make this pie more creamy?
For a creamier texture, try adding an extra splash of coconut milk or a bit of cashew cream to the filling.
Do I have to use chia seeds?
Chia seeds are what help this pie achieve its pudding-like consistency, but you can experiment with flax seeds as an alternative if you wish.
Conclusion
Thanks for taking this delicious journey with me! This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie not only satisfies your sweet tooth but also nourishes your body—what more could you ask for? I encourage you to give it a try and then share your thoughts, photos, or changes you made to the recipe. Tag the recipe on Pinterest or Instagram; I’d love to see how you make this dish your own!
Nutritional Information
Approximately 200 calories per serving (based on 8 servings). Rich in antioxidants, fiber, and healthy fats, this pie supports a balanced diet while satisfying your dessert cravings!
No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
Ingredients
Method
- In a medium bowl, combine your crushed almonds and dates.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate the crust to set while preparing the filling.
- In a blender or food processor, blend the blueberries, coconut milk, maple syrup, vanilla, lemon juice, and salt until smooth.
- Pour the mixture into a bowl and stir in the chia seeds. Let sit for 5-10 minutes, stirring occasionally, until it thickens.
- Pour the blueberry chia mixture over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight to set properly.
