Description
A luscious, no-bake pie with a nutty crust and a creamy blueberry chia filling that sets perfectly in the fridge.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/2 cup pitted dates, soaked and drained
- 2 tbsp coconut oil, melted
- 1/4 tsp sea salt
- 2 cups fresh or frozen blueberries
- 1/2 cup chia seeds
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Fresh blueberries and mint for garnish
Instructions
1. Prepare the Crust:
- In a food processor, combine almond flour, dates, coconut oil, and sea salt. Pulse until the mixture sticks together when pressed.
- Press the crust mixture evenly into a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- In a blender, combine blueberries, coconut milk, maple syrup, and vanilla extract. Blend until smooth.
- Pour the blueberry mixture into a bowl and stir in chia seeds. Let sit for 10 minutes, then stir again to prevent clumping.
- Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Garnish with fresh blueberries and mint before serving.
Notes
You can customize the seasonings to taste.