Healthy raw vegan blueberry pie is the ultimate summer dessert. This easy, no-bake blueberry pie recipe requires no oven, so it’s perfect for the hot summer months, when the last thing you want to do is heat up your kitchen with a hot stove. The filling is made with fresh blueberries and bananas, and it comes together very quickly. This recipe is vegan, gluten-free, oil-free and free of refined sugars.
Raw Vegan Blueberry Pie
If you’ve been reading my blog for a while, you know that I’m a self-confessed chocoholic. Most of my dessert recipes are chocolate-based, and I have so many chocolate pie recipes here on my blog, I’ve lost track of them all.
I’m not really crazy about cooked fruit, so I’m not into fruit pies. This fruit pie, however, is different. This is a no-bake raw pie, and it showcases the deliciousness of fresh blueberries.
Blueberries grow on me. A few years ago I wasn’t too crazy about them, as I found them a little too chewy in texture. Now I love them, and I eat them a few times a week, even every day, usually with my breakfast. And I’ll come right out and admit that I’ve been known to eat this pie for breakfast. It’s just fruit and nuts, so why not?
Making your pie crust
The crust of this pie is made with a magical combination of almonds and dates. These are put together in a food processor until they resemble coarse crumbs The mixture is then pressed into a pie or tart pan.
I use Medjool dates here, which are softer and stickier than the Diglet Noor variety. They act like glue to hold the nuts together. If your dates seem a little too hard, soak them in water for about 15 minutes. If you can’t find medjools, you can use deglet noors, but I would recommend soaking them a little longer to soften them. You may need to use two or three more to make your crust stick together, since the diglets are smaller than the medjools.
I used both walnuts and almonds to make the crust in this recipe. They both work really well and pecans would make a good crust too. You can use a combination of all three if you want.
Making the Blueberry Pie Filling
The filling for this blueberry pie is easier than the crust. You just throw all the ingredients together in the food processor and blend until smooth. I don’t even wash the processor bowl between making the crust and the filling, because they’re all going in the same place.
The filling will be liquidy like a smoothie. It is poured into the crust and then refrigerated until it sets. Don’t worry if it seems too thin for a pie crust, it will set after a few hours in the fridge. You’ll know when it’s ready because the color will change from a vibrant purple to a dark brownish-blue. It will also be firm to the touch.
what do you want
- Walnuts, pecans and/or almonds
- Medjugal date
- Sea salt
- Fresh blueberries
- banana
- Maple syrup
- lemon juice
- Vanilla extract
See recipe card for exact amounts.
How to Make a Raw Vegan Blueberry Pie
This recipe is super easy!
- First you pulse the almonds and dates together in a food processor.
- Then, you press the mixture into a pie or tart pan.
- Next, blend the filling ingredients together in a food processor.
- Finally, pour the filling into the crust and refrigerate until it sets.
Storing Your Blueberry Pie
Your pie filling will get a little watery the longer it sits, so it’s best to serve it once it’s firmed up within a day or so of making it. But it will be nice if you serve it later. You may need to drain some fluid.
This pie can be made a few days in advance and frozen. You can defrost it in the fridge a few hours before serving, or you can serve it frozen for a great warm weather treat.
Store your pie in an air-tight container. It will keep for up to 5 days in the fridge and up to 6 months in the fridge.
Serving your blueberry pie
I like to serve this blueberry pie with vanilla cashew cream and a dollop of extra blueberries. For a 4mJuly’s red, white and blue dessert, garnish it with sliced strawberries.
Raw Vegan Blueberry Pie
Materials
For the crust:
- 2 the cup walnut Pecans, almonds, or a combination of all three nuts
- 6 Medjugal dates Remove the hole
- ½ teaspoon Sea salt
For the filling:
- 4 the cup Fresh blueberries Plus more for garnish, optional
- 2 banana
- 2 table spoon Maple syrup
- 1 table spoon lemon juice
- 1 teaspoon Vanilla extract
- ½ teaspoon Sea salt
instructions
-
To make the crust, place the almonds, dates and sea salt in a food processor fitted with an S-blade. until the mixture becomes coarse crumbs and starts to stick together. Refrigerate until the filling is ready.
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To make the filling, place the blueberries, bananas, maple syrup, lemon juice, vanilla, and sea salt in a high-speed blender or food processor fitted with the S-blade. Blend until smooth. Pour the filling into the prepared crust. Refrigerate for a few hours or overnight to allow the filling to set. Garnish with more berries, if using.
Comment
The pie will become watery the longer it sits, so it’s best served the day or days after making it. It can be served frozen.
Calories: 325kcal | Sugars: 39g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fats: 14g | Monounsaturated fats: 3g | Sodium: 293mg | Potassium: 431mg | Fiber: 6g | Sugar: 27g | Vitamin A: 92IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg
More no-bake vegan desserts you might enjoy include:
