This is possibly the healthiest dessert you are ever gonna make. Every morsel is jam packed with plant-based nutritional goodness. We’ve got blueberries, raspberries, and chia seeds. This raw vegan blueberry pie is naturally sweetened, which means, no refined sugar. It’s also a no bake pie, which means that there is no risk of over doing it in the oven haha.
We are talking total awesomeness here. I am delighted to share my special raw vegan blueberry pie secrets with you today.
It’s a a lot easier that you might think. I recommend taking a look at my easy to follow video first and then hop down to the written recipe below to make sure you have gotten all of the raw blueberry pie secrets in your pocket!
OK let’s go!
What is the secret to making raw vegan blueberry pie
If you ask me that, I’ll just say LOVE. Love is the secret to making raw blueberry pie. Love is the secret to everything!
But apart from that, I am using frozen blueberries. This means you’ll get a deep rich blueberry colour. The rich colour doesn’t happen if you use fresh berries off the bush. So frozen it is!
What makes the raw vegan blueberry pie go firm?
I am using chia seeds to thicken the blueberry mixture, while acting as a binder to pull everything together.
Creamed coconut is also key to firming up your pie whilst giving it a sliceable, firm consistency. If you aren’t sure what creamed coconut is you can read about it HERE. It makes the perfect, setting agent for a pie like this…
Creamed Coconut
(not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground into a semi-solid white cream.
How do you make the base of a raw vegan pie?
Today I am using cashew nuts and dates to create the base. That’s it! You can swap the cashews for almonds, walnuts, brazil nuts, sunflower seed of pumpkin seeds. The video gives an excellent demo on how to make the base. It’s hard to go wrong.
Raw Vegan Blueberry Pie
Super healthy raw vegan blueberry pie with chia seeds and coconut.
Ingredients
- 300g frozen blueberries (approx 2 cups)
- 50g raspberries (fresh or frozen) (approx ⅓ cup)
- 50g (4 tablespoons) chia seeds
- 100g creamed coconut (or coconut butter)
- 2 tablespoons coconut sugar (optional)
- Zest of 1 lemon
- 1 teaspoon vanilla extract (optional but nice)
Base Ingredients
- 200g cashew nuts (just over 1 cup)
- 100g pitted dates (¾ cup)
- ½ teaspoon vanilla extract
Instructions
- See video below first for a helpful visual guide.
- The first step is to let your frozen fruit thaw out. Note: I am using frozen blueberries because they give a deep blueberry colour. You can can use fresh instead, but the colour of the pie won’t be as rich.
- Once your fruit has defrosted melt the creamed coconut so that you can mix it in. The easiest way to melt is to chop it into small pieces, and then put into a heat proof bowl and melt over boiling water in a pan (see video).
- Finely grate your lemon zest with a fine grater.
- Blend the fruit in a food processor, blender or using a hand blender.
- Then add in the chia seeds, melted coconut, coconut sugar, lemon zest and vanilla. You can mix this in by hand or in the blender/food processor. It works all ways. It might be creamier if you use a blender, and more rustic if you do it by hand.
To make the base
- To make the base grind your cashew nuts to a rough meal consistency (see video) in a food processor or blender. Don’t over blend, otherwise you’ll get cashew butter.
- If your dates are already soft and squishable there is no need to soak them, If they are not soft, then soak until they squish between your fingers.
- Blend the dates with the ground cashews and vanilla in your food processor until it starts sticking together.
- Line a dish with parchment paper. I used a 8” (20cm) round tin. Use whatever you have.
- Compact the base mixture into the parchment-lined tin until it’s jam packed tight, fairly even and smooth.
To bring it all together
- Add the blended blueberry topping, then smooth it on to the base evenly.
- Add any toppings to make it look fancy.
- You will need to chill your blueberry pie, in order to set it before you can slice it. You can do this by leaving it in the fridge overnight. Preferably you will freeze it though. It will be sliceable after about 60 to 90 minutes in the freezer. You can also leave it overnight in the freezer (or as long as you want) if you are busy. It will keep for ages in the freezer, which makes it an excellent make ahead dessert.
- Let me know how you get on!
Other super healthy raw vegan desserts…
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