Description
This no-bake pie is naturally gluten-free, made with a wholesome almond flour crust and antioxidant-rich blueberry chia filling.
Ingredients
Almond-Coconut Crust
1 ½ cups (150 g) almond flour
½ cup (40 g) finely shredded unsweetened coconut
2 Tbsp pure maple syrup or honey
3 Tbsp (45 g) melted coconut oil
Pinch fine sea salt
Blueberry Chia Filling
3 cups (450 g) fresh or frozen blueberries
¼ cup (60 ml) pure maple syrup
1 Tbsp fresh lemon juice + zest of ½ lemon
3 Tbsp chia seeds
1 tsp pure vanilla extract
Optional Toppings
Whipped coconut cream or Greek yogurt
Fresh blueberries
Shaved dark chocolate or toasted almonds
Instructions
Make Crust – In a bowl stir almond flour, shredded coconut, salt, melted coconut oil, and maple syrup until mixture clumps. Firmly press into a 9-inch tart pan with removable bottom (or pie plate). Chill while preparing filling.
Cook Berries – In a saucepan combine blueberries, maple syrup, and lemon juice. Simmer over medium 5 min, gently mashing some berries until saucy but still chunky.
Thicken – Off heat stir in chia seeds, lemon zest, and vanilla. Let stand 10 min, stirring once; mixture thickens to jammy consistency.
Fill & Chill – Pour blueberry chia mixture into chilled crust; smooth top. Refrigerate ≥ 3 h (or overnight) until set and sliceable.
Serve – Top with whipped coconut cream, scatter fresh berries, and finish with shaved chocolate or nuts just before serving. Slice cold.
Notes
Mixed-berry twist: Replace half the blueberries with raspberries.
Protein crust: Swap almond flour for 1 ½ cups crushed granola bars.
Floral accent: Simmer 1 Tbsp culinary lavender buds with berries; strain out before adding chia.
Nut-free option: Use crushed gluten-free cookies + 2 Tbsp melted butter or coconut oil for crust; omit coconut.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert / No-Bake Pie
- Method: Dessert / No-Bake Pie
- Cuisine: Modern American, Health-Conscious
