This No-Bake Blueberry Chia Seed Pie is the ultimate refreshing dessert for warm days. With a silky, sweet filling made from ripe blueberries and chia seeds, this pie is packed with antioxidants and fiber. The no-bake crust made from graham crackers or coconut adds the perfect amount of crunch, creating a delightful contrast with the creamy filling.
- Ingredients:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup honey or maple syrup
- 2 tablespoons chia seeds
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers for GF option)
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened shredded coconut (optional, for crust)
- In a blender or food processor, blend the blueberries, honey (or maple syrup), chia seeds, lemon juice, and vanilla extract until smooth.
- Pour the blueberry mixture into a bowl and let it sit for 10-15 minutes to allow the chia seeds to thicken the filling.
- Meanwhile, prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and shredded coconut (if using) until combined.
- Press the graham cracker mixture into the bottom of a pie dish or tart pan to form a firm, even crust.
- Once the filling has thickened, pour it into the prepared crust. Spread it evenly and smooth the top.
- Refrigerate the pie for at least 4 hours, or overnight, to set.
- Before serving, you can top with extra fresh blueberries, a dollop of whipped cream, or a drizzle of honey, if desired.
Kcal: 180 kcal | Servings: 8 servings - #nobakepie #blueberrypie #chiaseedpie #blueberrydesserts #healthydesserts #nobakedessert #veganpie #plantbaseddessert #glutenfreedessert #blueberryrecipes #superfooddessert #healthyfruitdesserts #chiarecipes #summertreats #noovenbaking