Description
Skip the oven! This pie features a sticky, date-nut crust chilled instantly in the freezer, ready for a creamy blueberry chia filling. Fresh, nutritious, and incredibly simple.
Ingredients
Scale
- 1 cup raw walnuts or almonds
- 1 cup Medjool dates, pitted
- 2 cups fresh or frozen blueberries (divided)
- 1/4 cup chia seeds
- 1/2 cup full-fat Greek yogurt or coconut cream
- 2 tablespoons maple syrup (or agave)
- 1 teaspoon lemon zest (optional, for flavor)
Instructions
- Step 1: Prepare the Crust. In a food processor, pulse the walnuts (or almonds) and pitted dates with a pinch of salt until the mixture forms a coarse, sticky ball.
- Step 2: Form and Chill the Base. Press the crust mixture evenly into a 9-inch pie dish, working the mixture up the sides. Place the crust in the freezer for at least 30 minutes to firm up while preparing the filling.
- Step 3: Blend the Filling Base. In a high-speed blender, combine 1.5 cups of the blueberries, the Greek yogurt/coconut cream, maple syrup, and lemon zest (if using). Blend until completely smooth and creamy.
- Step 4: Incorporate the Chia Seeds. Pour the blended mixture into a bowl. Stir in the 1/4 cup of chia seeds and let the mixture sit for 10 minutes, stirring occasionally to prevent clumping, until it begins to thicken into a pudding consistency.
- Step 5: Assemble and Set the Pie. Pour the thickened chia seed filling into the chilled crust. Sprinkle the remaining 1/2 cup of blueberries on top, or gently fold them in. Refrigerate the pie for a minimum of 4 hours, or preferably overnight, before slicing and serving.
Notes
- Store any leftovers covered in the refrigerator for up to 4 days, or you can freeze the whole pie for up to two months, thawing it in the fridge overnight before serving.
- For a smoother, stickier crust that won't crumble when sliced, ensure your Medjool dates are soft; if they feel dry, soak them briefly in warm water and drain before pulsing with the nuts.
- Elevate the presentation and flavor by serving each slice alongside a tiny scoop of vanilla bean ice cream or a light drizzle of honey.
- Since the pie firms up significantly when fully chilled, let it stand at room temperature for 5 to 10 minutes before slicing to prevent cracking and allow for easier, cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of pie (approx. 130g)
- Calories: 325
- Sodium: 15mg
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 18g