Description
No-bake blueberry chia seed pie is a light, fruity dessert featuring a naturally sweet blueberry-chia filling in a simple crust. It’s packed with fiber and nutrients, making it a refreshing and wholesome treat—no oven required.
Ingredients
- 1 ½ cups graham cracker crumbs or oats (gluten-free if needed)
- ¼ cup melted coconut oil or butter
- 2 tbsp maple syrup or honey
- Pinch of salt
- 2 cups fresh or frozen blueberries
- 2–3 tbsp maple syrup or honey (to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- Optional: ¼ cup coconut cream or Greek yogurt
- Optional toppings: extra blueberries, coconut whipped cream, lemon zest
Instructions
- In a bowl, mix graham cracker crumbs (or oats), melted coconut oil, maple syrup, and salt until the texture resembles wet sand.
- Press mixture into a 9-inch pie dish, including the sides. Chill in the fridge or freezer while preparing the filling.
- In a saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Cook for 5–7 minutes until berries begin to break down.
- Lightly mash some berries, then stir in chia seeds and vanilla. Simmer for another 2–3 minutes.
- Remove from heat and let cool for 10 minutes to thicken slightly. Optionally fold in coconut cream or yogurt for creaminess.
- Pour cooled filling into the chilled crust and spread evenly.
- Cover and refrigerate for at least 4 hours, or overnight, until fully set.
- Garnish with extra berries, coconut whipped cream, or lemon zest before serving.
Notes
- Blend part of the filling for a smoother texture if desired.
- Use a nut-date crust for a grain-free version.
- Chill the pie overnight for the best texture.
- This recipe is naturally gluten-free and can be made vegan.
- Try swapping in raspberries or blackberries for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
