No-Bake Plant-Based Vegan Blueberry Chia Seed Pie

Hey there, kitchen friends! It’s Paisley, and I’m so excited to share a recipe that’s been swirling in my heart for a while now: my No-Bake Plant-Based Vegan Blueberry Chia Seed Pie. This pie isn’t just a dessert; it’s a hug in a slice, a taste of summer sunshine, and a reminder of all things good. Imagine a creamy, nutrient-packed blueberry chia filling nestled on a naturally sweet almond-date crust—vegan, gluten-free, and irresistibly refreshing! It’s the kind of dessert that brings smiles to faces, just like the pies my Grandma Rose used to make. She always said the best ingredients are love and laughter, and I think she’d approve of this one.

This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is inspired by those lazy summer afternoons spent picking blueberries with my cousins at my Aunt Millie’s farm. The air would be thick with the sweet scent of ripe berries, and our fingers would be stained a beautiful indigo. Later, we’d gather around her big farmhouse table, piled high with blueberry pies, our faces sticky with joy. This vegan version captures that same summer magic, but with a modern, healthy twist. It’s as easy as pie (pun intended!) and perfect for any occasion, from a casual weeknight treat to a festive holiday gathering.

Why You’ll Love This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie

• It’s unbelievably easy: No oven required! You can whip this beauty up in minutes, even if you’re a beginner baker.
• It’s healthy and wholesome: Packed with antioxidants, fiber, and good-for-you ingredients, this pie is guilt-free indulgence at its finest.
• It’s bursting with flavor: The sweet blueberries, creamy coconut milk, and hint of lemon create a symphony of flavors that will dance on your taste buds.
• It’s perfect for any occasion: From picnics to potlucks to cozy nights in, this pie is always a crowd-pleaser.
• It’s customizable: Feel free to get creative with the toppings and fillings to make it your own.
• It’s a beautiful centerpiece: The vibrant purple filling and rustic crust make this pie a feast for the eyes. Just take a peek at the main image – doesn’t it make you want to grab a fork?

What You’ll Need (Ingredients)

For the Crust:

• 1½ cups crushed almonds or almond flour (I love the texture of crushed almonds, but almond flour works beautifully too!)
• ¼ cup soft, pitted dates (Medjool dates are my go-to for their rich, caramel-like flavor)
• 2 tablespoons maple syrup or agave (A touch of sweetness to bind the crust together)

For the Blueberry Chia Filling:

• 1½ cups blueberries (Fresh or thawed, whatever you have on hand)
• 1 cup full-fat coconut milk (This gives the filling a beautiful creaminess, but any plant-based milk will work)
• ¼ cup chia seeds (These little powerhouses are the magic ingredient that thickens the filling)
• ¼ cup maple syrup or agave (Adjust to your sweetness preference – I like mine just a touch sweet)
• 1 teaspoon vanilla extract (A splash of vanilla elevates any dessert)
• 1 tablespoon lemon juice (A bright burst of citrus that balances the sweetness)
• Pinch of sea salt (A little salt enhances all the flavors)

Optional Garnishes:

• Fresh berries (A handful of fresh blueberries or raspberries adds a pop of color and flavor)
• Edible flowers (For a touch of elegance)
• Shredded coconut or chopped nuts (For a bit of crunch)

Let’s Make It Together!

Step 1: Prep Your Pan

Grab your favorite 9-inch springform pan. Lightly grease it or line it with parchment paper. This will make it easy to remove the pie later.

Step 2: Make the Almond-Date Crust

In your food processor, combine the crushed almonds (or almond flour) and pitted dates. Pulse until the mixture resembles coarse crumbs. You can see the perfect crumbly texture in that secondary image – just like that!

Step 3: Sweeten and Bind

Add the maple syrup or agave to the almond-date mixture. Pulse a few more times until everything is well combined and starts to clump together.

Step 4: Press into the Pan

Transfer the crust mixture to your prepared springform pan. Press it firmly and evenly into the bottom of the pan, creating a smooth, even crust.

Step 5: Chill the Crust

Pop the crust into the refrigerator to chill while you prepare the blueberry filling. This helps it firm up and hold its shape.

Step 6: Blend the Blueberry Filling

In a blender, combine the blueberries, coconut milk, maple syrup (or agave), vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy.

Step 7: Add the Chia Seeds

Pour the blueberry mixture into a bowl and stir in the chia seeds. Let it sit for 5-10 minutes to allow the chia seeds to absorb the liquid and thicken the filling.

Step 8: Assemble the Pie

Pour the thickened blueberry filling over the chilled crust, smoothing the top with a spatula or the back of a spoon.

Step 9: Chill and Set

Cover the pie and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to set completely and the flavors to meld together beautifully.

Step 10: Garnish and Serve

Once the pie is set, carefully remove it from the springform pan. Garnish with your favorite toppings, such as fresh berries, edible flowers, or shredded coconut. Slice and serve chilled. That vibrant purple against the crust, as you can see in the third photo, is just stunning!

Paisley’s Secrets for Success

• Date Sweetness: If your dates are a little dry, soak them in warm water for 10 minutes before blending to soften them up.
• Coconut Milk Magic: Full-fat coconut milk creates the creamiest filling, but feel free to use light coconut milk or another plant-based milk if you prefer.
• Chia Seed Power: Don’t be afraid to add a little more chia seeds if you want an extra-thick filling.
• Sweetness Adjustment: Taste the filling before adding it to the crust and adjust the sweetness to your liking.
• Chill Out: Chilling the pie is crucial for the filling to set properly. Don’t rush it!
• Garnish with Love: Get creative with your garnishes! They add a touch of personality and make the pie even more special.
• Share the Joy: This pie is best enjoyed with loved ones. Gather your friends and family around the table and savor every bite.

Tasty Twists to Try

• Chocolate Lover’s Dream: Add a layer of melted vegan chocolate to the crust before adding the blueberry filling.
• Tropical Delight: Swap the blueberries for mango or pineapple for a tropical twist.
• Berrylicious Medley: Use a mix of berries, such as raspberries, strawberries, and blackberries, for a vibrant and flavorful filling.
• Citrus Burst: Add a tablespoon of orange zest to the filling for an extra citrusy kick.
• Spiced Sensation: A pinch of cinnamon or nutmeg in the crust adds a warm, comforting flavor.

How I Love to Serve This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie

• Afternoon Tea: This pie is the perfect accompaniment to a warm cup of tea and good company.
• Summer Picnic: Pack it in a cooler and enjoy it under the shade of a tree.
• Holiday Dessert: It’s a beautiful and healthy addition to any holiday spread.
• Weeknight Treat: A simple and satisfying way to end a busy day.
• Birthday Celebration: Top it with candles and celebrate in style!

Pull Up a Chair & Chat

I’d love to hear from you! Have you tried this No-Bake Plant-Based Vegan Blueberry Chia Seed Pie? What are your favorite pie toppings? Share your stories and creations in the comments below.

Final Thoughts

This No-Bake Plant-Based Vegan Blueberry Chia Seed Pie is more than just a recipe; it’s a celebration of simple pleasures, wholesome ingredients, and the joy of sharing food with loved ones. I hope it brings as much happiness to your kitchen as it does to mine. Give it a try, and let me know what you think!

FAQs About No-Bake Plant-Based Vegan Blueberry Chia Seed Pie

• How long does this pie last in the refrigerator? It will keep for up to 5 days, covered, in the refrigerator.
• Can I freeze this pie? Yes, you can freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
• Can I use other nuts for the crust? Absolutely! Walnuts, pecans, or cashews would all be delicious.
• What if I don’t have a springform pan? You can use a regular pie dish, but it might be a little trickier to remove the pie.
• Can I make this pie ahead of time? Yes, it’s actually best made a day ahead to allow the flavors to meld and the filling to set completely.
• My filling isn’t thickening. What should I do? Add a tablespoon or two more chia seeds and let it sit for another 10-15 minutes.
• Can I use frozen blueberries? Yes, just thaw them before blending. You might need to drain off any excess liquid.