As the weather starts to warm up, our taste buds crave lighter, fresher desserts that don’t compromise on flavor. That’s why today, we’re sharing a delightful no-bake blueberry chia seed pie recipe that fits the bill perfectly. Imagine a rich, velvety filling made with the antioxidant properties of chia seeds, the sweetness of blueberries, and the comforting taste of coconut milk, all nestled in a delicate almond-based crust. It’s a heavenly treat that’s not only delicious but also packed with nutrients!

This no-bake blueberry chia seed pie has become a favorite among friends and family, and for good reason. Firstly, it’s remarkably simple to make, requiring only 10 ingredients and about an hour of prep time (most of which can be spent in the fridge, allowing the mixture to chill and set). Secondly, the texture and flavors meld together beautifully, offering a delightful surprise with each bite. Lastly, the combination of blueberries, coconut milk, and chia seeds creates an explosion of flavors and textures, making it an instant hit at any gathering.

This pie is a testament to the versatility and nutritional value of chia seeds. Not only do they add an impressive amount of fiber, vitamins, and minerals, but they also help thicken the mixture, giving it a silky smooth finish. Pair that with the antioxidant-rich blueberries, and you’ve got a match made in heaven. The coconut milk brings a rich, creamy texture and a hint of coconut flavor that complements the sweetness of the blueberries perfectly.

The best part? This no-bake blueberry chia seed pie is vegan, gluten-free, and paleo-friendly, making it suitable for a wide range of dietary preferences. It’s also a great dessert option for those who need to manage their blood sugar levels or require a dairy-free option.

One of our favorite things about this recipe is its adaptability. Feel free to experiment with different flavor combinations by substituting other fruits (such as raspberries or strawberries), using different types of milk, or even adding a hint of spice. The beauty of this no-bake pie lies in its versatility, making it perfect for any occasion.

So let the summer vibes begin and indulge in the no-bake blueberry chia seed pie, a refreshing treat that’s as delightful to eat as it is to make!

Recipe Summary: No-Bake Blueberry Chia Seed Pie

Description: A no-bake, vegan, gluten-free, and paleo-friendly blueberry chia seed pie that’s perfect for warm weather

How to Make No-Bake Blueberry Chia Seed Pie

Simplified Ingredients:

• 1 1/2 cups raw almonds
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup shredded coconut
• 2 cups mixed blueberries
• 1/4 cup chia seeds
• 1/2 cup coconut cream
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. Make the crust: In a food processor, blend the almonds, coconut oil, and maple syrup until well combined and the mixture resembles a fine crumb. Transfer this mixture to a pie dish or a 9-inch springform pan and press it evenly to create the crust.
2. Prepare the filling: In a separate bowl, mix together the shredded coconut, blueberries, chia seeds, coconut cream, vanilla extract, and a pinch of salt. Allow this mixture to sit for about 10 minutes to allow the chia seeds to absorb the liquid and create a jelly-like texture.
3. Assemble the pie: Pour the blueberry mixture over the crust, spreading it out evenly to fill the pie.
4. Chill and set: Refrigerate the pie for at least 30 minutes to allow the filling to set and the flavors to meld together. You can also freeze it for a few hours if you prefer a firmer texture.

Serving Suggestions:

• Serve chilled, garnished with fresh blueberries and a sprinkle of shredded coconut for a beautiful presentation.
• Enjoy as a refreshing dessert on a warm day or as a healthier option for special occasions.
• Consider substituting the blueberries with other fruits like raspberries or strawberries to create different flavor variations.
• For a creamier texture, you can add a tablespoon or two of coconut cream or cashew cream to the filling.

Nutritional Information:

Per serving (approx. 1/12 of the pie):

• Calories: 250
• Fat: 17g
• Saturated fat: 11g
• Cholesterol: 0mg
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 17g
• Protein: 3g
• Sodium: 50mg
• Potassium: 200mg

Tips and Variations:

• To make this recipe more festive, you can use food coloring or add a few drops of blueberry extract to create a vibrant blueberry hue.
• Experiment with different types of milk or non-dairy alternatives, such as almond milk or coconut milk, to create unique flavor combinations.
• Add a hint of spice by incorporating a pinch of cinnamon or nutmeg into the filling.
• Consider using fresh blueberries or thawed frozen blueberries for the best flavor and texture.
• For a chocolate twist, melt 1/2 cup of dark chocolate and drizzle it over the filling before serving.

Storage:

• Store the no-bake blueberry chia seed pie in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 2 months, thawing in the refrigerator before serving.

Closing for No-Bake Blueberry Chia Seed Pie

No-bake blueberry chia seed pie is the ultimate warm-weather treat that combines the sweetness of blueberries, the creaminess of coconut milk, and the nutty flavor of chia seeds in a delicate almond crust. It’s the perfect dessert for any occasion, with its versatility and nutritional benefits. So go ahead and indulge in this delicious pie, knowing it’s not only delicious but also packed with goodness!

Frequently Asked Questions For No-Bake Blueberry Chia Seed Pie

1. What type of nuts is best for the crust?
   • Raw almonds or any other nut of your choice works great.
2. Can I use fresh blueberries instead of frozen?
   • Fresh or frozen blueberries both work well. If using fresh, just make sure to wash and pat them dry before using.
3. Can I replace chia seeds with flaxseeds?
   • Yes, flaxseeds make a great substitute, but keep in mind they’ll create a slightly different texture.
4. How do I prevent the filling from getting too runny?
   • Make sure to let the mixture sit for a while to allow the chia seeds to absorb the liquid, creating a thicker consistency.
5. Can I add other fruits to the filling?
   • Absolutely! Feel free to mix and match different fruits like raspberries, strawberries, or mango to create unique flavor combinations.
6. What are some good substitutes for coconut cream?
   • Cashew cream or almond milk work well as substitutes for coconut cream in a pinch.
7. Can I use maple syrup instead of coconut sugar?
   • Yes, but keep in mind that maple syrup has a stronger flavor than coconut sugar, so you might want to start with a smaller amount and adjust to taste.
8. How do I store leftover pie?
   • Store in an airtight container in the refrigerator for up to 3 days or freeze for 2 months.
9. Can I make individual servings?
   • Yes! Simply divide the filling among small cups or ramekins and top with a layer of shredded coconut for a delightful dessert.
10. Is this pie suitable for a low-carb diet?
    • This pie is relatively low in carbs due to the absence of refined sugars and grains.