Description
This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is a delicious, healthy dessert that combines a crunchy almond-date crust with a creamy blueberry chia seed filling. Perfectly natural and vegan-friendly, it requires minimal effort and no baking — just chill and enjoy a refreshing, nutrient-packed treat that’s great for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups almond blend (crushed)
- 1/4 cup dates
- 2 tablespoons honey or maple syrup
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: In a medium bowl, combine the crushed almond blend with dates. Mix thoroughly until the ingredients hold together, then press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the blueberry chia filling: In a blender, combine the blueberries, coconut milk, maple syrup or honey, vanilla powder, lemon juice, and a pinch of salt. Blend until the mixture is completely smooth and well combined.
- Thicken the filling: Transfer the blended mixture to a bowl and stir in the chia seeds. Let the mixture sit for 5 to 10 minutes, stirring occasionally, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Assemble the pie: Pour the thickened chia blueberry mixture evenly over the prepared almond-date crust. Use a spatula to smooth the top surface. Cover the pie and refrigerate it for at least 4 hours or preferably overnight to let it fully set.
- Serve: Once chilled and firm, garnish the pie with fresh blueberries, blackberries, and edible flowers if desired. Slice into 8 servings and enjoy a refreshing vegan dessert.
Notes
- Use fresh or frozen blueberries depending on availability; frozen can be used directly without thawing.
- Adjust the sweetness by varying the amount of maple syrup or honey according to taste.
- If you want a nut-free crust alternative, consider using crushed oats and dates instead of almonds.
- For a thicker crust, press the almond-date mixture firmly and chill longer before adding the filling.
- Store leftover pie covered in the refrigerator for up to 3 days for best freshness.
