NoBake Blueberry Chia Seed Pie
This refreshing No-Bake Blueberry Chia Seed Pie is a healthy, delicious dessert ideal for warm days. It's packed with antioxidants from blueberries and fiber from chia seeds. With a creamy filling and a crunchy crust, this pie is sure to be a hit!
Equipment
- 1 9-inch pie dish
- 1 food processor or blender
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
Ingredients
- 1 ½ cups almond flour Can substitute with graham cracker crumbs for a different flavor.
- ½ cup pitted dates
- ¼ cup coconut oil Melted.
- ¼ teaspoon sea salt
- 2 cups fresh blueberries Can use frozen blueberries, thawed.
- ½ cup coconut milk Canned or carton.
- ¼ cup honey Or maple syrup.
- ⅓ cup chia seeds
- 1 teaspoon vanilla extract
- 1 piece lemon Juice of 1 lemon.
Instructions
- In a food processor, combine almond flour, dates, melted coconut oil, and sea salt. Pulse until the mixture is crumbly and starts to hold together.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set aside.
- In a mixing bowl, mash 1 cup of blueberries with a fork.
- In another bowl, whisk together coconut milk, honey (or maple syrup), chia seeds, vanilla extract, and lemon juice until well combined.
- Add the mashed blueberries to the filling mixture and stir well.
- Let the mixture sit for about 5 minutes to allow the chia seeds to absorb some liquid and thicken.
- Pour the filling into the prepared crust, smoothing the top with a rubber spatula. Top with the remaining fresh blueberries.
- Refrigerate the pie for at least 4 hours or until set. For best results, let it chill overnight.
- Slice into 8 pieces and serve chilled. Enjoy your healthy dessert!
Notes
Feel free to substitute the almond flour with graham cracker crumbs for a different flavor.
You can add a dollop of whipped coconut cream or yogurt on top for extra creaminess before serving.
Store any leftovers in the refrigerator for up to 3 days.