Description
No-Bake Plant-Based Vegan Blueberry Chia Seed Pie
A healthy twist on a classic dessert! This no-bake blueberry chia seed pie is packed with fresh flavors and nutrients, making it the ideal treat to share with friends or family.
Ingredients:
2 tablespoons maple syrup or honey
1 1/2 cups almond blend (crushed)
1/4 cup dates
1 1/2 cups blueberries (fresh or frozen)
1 cup coconut milk (or plant-based milk)
1/4 cup maple syrup or honey (adjust to taste)
1 teaspoon vanilla powder
Pinch of salt
1 tablespoon lemon juice
1/4 cup chia seeds
Instructions:
Mix almond blend and dates to form a crust. Press into a pan and refrigerate.
Blend blueberries, coconut milk, maple syrup, vanilla, lemon juice, and salt.
Add chia seeds, then let it thicken for 10 minutes.
Pour the filling over the crust and chill for 4 hours or overnight.
Garnish with fresh berries before serving!
Tips:
For added flavor, experiment with a hint of cinnamon or nutmeg in the filling.
#ChiaPieDelight
Step-by-Step Guide
1. Prepare the Pan: Lightly grease a 9-inch pie pan or springform pan with a neutral oil, or line it with parchment paper for easy removal.
2. Make the Crust: In a food processor, combine the 1 1/2 cups of crushed almond blend (like almond flour or meal) with the 1/4 cup of pitted dates. Process until the mixture sticks together when pinched. If it’s too dry, add a teaspoon of water or maple syrup.
3. Form the Crust: Press the crust mixture firmly and evenly into the bottom and up the sides of your prepared pan. Use the bottom of a flat glass to smooth it. Place the crust in the refrigerator to set while you make the filling.
4. Create the Filling: In a high-speed blender, combine the blueberries, coconut milk, 1/4 cup maple syrup, vanilla powder, lemon juice, and a pinch of salt. Blend on high until completely smooth.
5. Activate the Chia: Pour the smooth blueberry mixture into a bowl. Whisk in the 1/4 cup of chia seeds immediately to prevent clumping. Let the mixture sit for 10-15 minutes, whisking once or twice, until it noticeably thickens to a pudding-like consistency.
6. Assemble the Pie: Retrieve the chilled crust. Give the chia filling a final stir and pour it over the crust, spreading it evenly with a spatula.
7. Chill and Set: Cover the pie and refrigerate for at least 4 hours, but preferably overnight. This allows the chia seeds to fully gel and the pie to become sliceable.
8. Garnish and Serve: Just before serving, decorate the top with fresh blueberries, lemon zest, or a dusting of coconut flakes. Slice with a clean, sharp knife.
Serving Suggestions
This pie is delicious on its own but can be elevated with simple pairings. Serve each slice with a dollop of coconut whipped cream or a scoop of vanilla bean vegan ice cream. For a fresh contrast, add a side of mixed berries or a light mint garnish. It pairs wonderfully with a cup of herbal tea or cold brew coffee.
How-to Summary
This no-bake pie involves three key stages: 1) Processing dates and almond blend for a press-in crust, 2) Blending blueberries with coconut milk and seasonings, then thickening with chia seeds, and 3) Combining the set filling with the chilled crust and allowing the entire pie to firm up in the refrigerator for several hours.
Frequently Asked Questions
Can I use frozen blueberries? Yes, frozen blueberries work perfectly. There’s no need to thaw them before blending; they will help chill the mixture faster.
My filling isn’t thickening. What went wrong? Ensure you used the correct chia seed to liquid ratio. If it’s still runny after 15 minutes, whisk in an extra tablespoon of chia seeds and wait longer. The type and fat content of your plant-based milk can also affect gelling time.
How long does this pie keep in the fridge? Stored covered, it remains fresh for 3-4 days. The crust may soften slightly over time but will still be delicious.
Can I make this nut-free? Absolutely. Substitute the almond blend crust with a crust made from sunflower seed meal or gluten-free oat flour blended with dates.
Is the pie firm enough for neat slices? For the cleanest slices, ensure it chills overnight. Dipping your knife in hot water and wiping it clean between cuts also helps achieve perfect pieces.
Common Mistakes to Avoid
- Not Processing the Crust Enough: The crust mixture must be processed until it holds together when pressed. If it’s crumbly, it won’t form a solid base.
- Adding Chia Seeds to Hot Liquid: Always let your blended mixture cool to at least room temperature before adding chia seeds, as heat can impair their gelling ability.
- Insufficient Chilling Time: Rushing the 4+ hour chill will result in a filling that’s too soft to slice. Patience is key for the perfect texture.
- Forgetting to Whisk: After adding chia seeds, whisk immediately and then again after 5 minutes to prevent a lumpy filling with seed clumps.
Conclusion
This No-Bake Plant-Based Blueberry Chia Seed Pie proves that decadent dessert can also be nourishing. With a simple crust and a vibrant, nutrient-packed filling that sets beautifully, it’s a foolproof recipe for any occasion. It’s a celebration of fresh flavors and wholesome ingredients that everyone can enjoy. Give it a try and savor a slice of healthy, homemade delight.
