No-Bake Blueberry Chia Seed Pie: Easy Classic Dessert

Short Description

The No-Bake Blueberry Chia Seed Pie is a refreshing and wholesome dessert that brings together the natural sweetness of blueberries and the nutrient-rich texture of chia seeds. With no need to turn on the oven, this pie is ideal for warm weather or when you’re short on time. Creamy, fruity, and satisfying, it’s the perfect combination of convenience and flavor.

Why You’ll Love This Recipe

• No baking required, making it perfect for summer or quick preparation
• Packed with antioxidants, fiber, and omega-3s
• Naturally gluten-free and easily made vegan
• Simple ingredients and easy steps
• Beautiful presentation with minimal effort
• Great make-ahead dessert
• Perfect balance of creamy and fruity
• Adaptable with different fruits and crust options
• Light yet indulgent flavor
• A healthier dessert option that doesn’t sacrifice taste

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• almond flour
• melted coconut oil
• maple syrup
• salt

For the Filling:

• fresh or frozen blueberries
• coconut milk
• chia seeds
• maple syrup
• vanilla extract
• lemon juice

For Garnish (Optional):

• fresh blueberries
• mint leaves
• coconut flakes

Directions

1. Make the Crust
   In a bowl, mix almond flour, coconut oil, maple syrup, and a pinch of salt until it resembles wet sand. Press the mixture evenly into the base of a pie dish. Place it in the freezer while you prepare the filling.
2. Prepare the Filling
   Blend blueberries, coconut milk, maple syrup, vanilla extract, and lemon juice until smooth. Stir in the chia seeds and let sit for about 10 minutes to allow the mixture to thicken.
3. Assemble the Pie
   Pour the blueberry chia mixture into the prepared crust. Smooth out the top with a spatula. Cover and refrigerate for at least 4 hours or until the filling is firm.
4. Garnish and Serve
   Before serving, top with fresh blueberries, coconut flakes, and mint if desired. Serve chilled.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Use oat flour or crushed cookies for a nut-free crust
• Add coconut yogurt to the filling for extra creaminess
• Substitute other fruits like raspberries or strawberries
• Add lemon zest to the filling for a citrusy kick
• Swap maple syrup for agave or honey (if not vegan)

Storage/Reheating

• Store covered in the refrigerator for up to 5 days
• Freeze for up to 1 month and thaw in the fridge before serving
• Best served cold; do not reheat

FAQs

What can I use instead of almond flour for the crust?

You can use oat flour, crushed graham crackers, or gluten-free cookie crumbs.

Can I use frozen blueberries?

Yes, just thaw and drain them before blending to avoid extra moisture.

How long does the pie need to chill?

Chill for at least 4 hours to let the chia seeds set the filling.

Is this pie vegan?

Yes, if made with plant-based milk and sweeteners, it is fully vegan.

Can I make this ahead of time?

Yes, it can be made a day in advance and kept in the fridge.

Can I use other fruits instead of blueberries?

Absolutely—raspberries, blackberries, strawberries, or mixed berries work well.

How do I thicken the filling more?

Increase the chia seeds to 1/3 cup and let the mixture sit longer before adding it to the crust.

Can I add a topping?

Yes, fresh fruit, shredded coconut, or a drizzle of extra maple syrup work beautifully.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

How do I store leftovers?

Keep leftover pie in an airtight container in the refrigerator for up to 5 days.

Conclusion

This No-Bake Blueberry Chia Seed Pie is an elegant, easy-to-make dessert that’s as nourishing as it is delicious. Whether you’re looking for a lighter treat or an allergy-friendly option, this pie delivers on all fronts. With its smooth texture, fresh flavor, and healthful ingredients, it’s a dessert you’ll return to time and time again.

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