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Delicious no-bake vegan blueberry chia seed pie on a wooden table.
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No-Bake Plant-Based Vegan Blueberry Chia Seed Pie

A refreshing and delightful dessert combining blueberries and a crunchy almond crust, perfect for any occasion.
Prep Time20 minutes
Total Time4 hours
Course: Dessert, Snack
Cuisine: Plant-Based, Vegan
Keyword: Blueberry Chia Seed Pie, Healthy Dessert, No-bake pie, Plant-Based Treat, Vegan Dessert
Servings: 12 slices
Calories: 200kcal

Ingredients

For the crust

  • 1 1/2 cups crushed almonds or almond flour The base of your crust adds a nutty flavor and crisp texture.
  • 1/4 cup soft, pitted dates Provides natural sweetness and a chewy component to the crust.
  • 2 tablespoons maple syrup or agave A touch of sweetness that melds beautifully with the almonds and dates.

For the filling

  • 1 1/2 cups blueberries (fresh or thawed) Bursts with flavor, giving the pie its lovely fruity essence.
  • 1 cup full-fat coconut milk (or other plant-based milk) Provides creaminess and richness to the filling.
  • 1/4 cup chia seeds Helps thicken the filling and adds delightful texture.
  • 1/4 cup maple syrup or agave (adjust to taste) Additional sweetness for the filling, customizable.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 tablespoon lemon juice Adds a refreshing zing that pairs perfectly with blueberries.
  • 1 pinch sea salt Balances the flavors.

For garnish

  • fresh berries (optional) For garnish and extra flavor.
  • edible flowers (optional) Adds a whimsical touch—great for presentation.
  • shredded coconut or chopped nuts (optional) For added texture and taste.

Instructions

Make the Crust

  • Blend the crushed almonds and soft pitted dates in a food processor until the mixture resembles coarse crumbs.
  • Add the maple syrup and pulse to combine until the mixture sticks together.
  • Firmly press this mixture into the bottom of a lined or greased 9-inch springform pan.
  • Chill in the fridge while you prepare the filling.

Prepare the Filling

  • In the same food processor, blend the blueberries, full-fat coconut milk, additional maple syrup, vanilla extract, lemon juice, and a pinch of sea salt until smooth.
  • Stir in the chia seeds and let the mixture sit for 5–10 minutes to thicken slightly.

Assemble the Pie

  • Pour the blueberry filling over the chilled crust and smooth the top evenly with a spatula.

Chill

  • Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is fully set.

Serve

  • Gently remove the pie from the springform pan and garnish with fresh berries, edible flowers, or shredded coconut.
  • Enjoy this pie chilled for an invigorating dessert experience.

Notes

Using frozen blueberries, flavored variations, and nut-free options can enhance your pie. Chill thoroughly for best results.