Healthy Raw Vegan Blueberry Pie is the ultimate summertime dessert. This easy, no-bake blueberry pie recipe doesn’t require an oven, so it’s ideal for the hot summer months, when the last thing you want to do is heat up your kitchen with a hot stove. The filling made with fresh blueberries and bananas, and it comes together super quickly. This recipe is vegan, gluten-free, oil-free, and free of refined sugars.
Raw Vegan Blueberry Pie
If you’ve been reading my blog for a while, you know that I’m a self-confessed chocoholic. Most of my dessert recipes are chocolate-based, and I have so many chocolate pie recipes here on my blog, I’ve lost track of them.
I’m not really that crazy about cooked fruit, so I’m not into fruit pies. This fruit pie, however, is different. It’s a no-bake raw pie, and it showcases the deliciousness of fresh blueberries.
Blueberries have grown on me. Years ago I wasn't too crazy about them, because I found their insides a little too mushy in texture. Now I love them, and I eat them several times a week sometimes even daily, usually with my breakfast. And I'm just going to come right out and admit that I've been known to have this pie for breakfast. It's just fruit and nuts, so why not?
Making Your Pie Crust
This pie’s crust is made with a magical combination of nuts and dates. They’re ground up together in a food processor until they resemble coarse crumbs. The mixture is then pressed into a pie or tart pan.
I use medjool dates here, which are softer and stickier than the deglet noor variety. They sort of act like a glue to hold the nuts together. If your dates feel a little too firm, soak them in water for about 15 minutes. If you can’t find medjools, you can use deglet noors, but I would recommend soaking for a little longer to soften them up. You may need to use two or three more for your crust to stick together, since deglets are smaller than medjools.
I’ve used with both walnuts and almonds to make the crust in this recipe. They both work really well, and pecans would make a good crust, too. You can use a combination of all three, if you want.
Making the Blueberry Pie Filling
The filling for this blueberry pie is even easier to make than the crust. You just throw all of the ingredients together in the food processor and mix until smooth. I don’t even wash the bowl of the processor out between making the crust and the filling, as they’re all going in the same place anyway.
The filling will be kind of liquidy, like a smoothie. It gets poured into the crust and then refrigerated until it’s set. Don’t worry if it seems too thin for a pie crust, it will set after a few hours in the fridge. You'll know when it's ready because the color will change from a vibrant purple to a dark brownish-blue. It will be firm to the touch, too.
What You Need
- Walnuts, pecans, and/or almonds
- Medjool dates
- Sea salt
- Fresh blueberries
- Maple syrup
- Lemon juice
- Vanilla extract
See the recipe card for exact amounts.
How to make a Raw Vegan Blueberry Pie
This recipe is super easy!
- First, you pulse together the nuts and dates in a food processor.
- Then, you press the mixture into a pie or tart pan.
- Next, mix together the filling ingredients in the food processor.
- Finally, pour the filling into the crust and refrigerate until it sets.
Storing Your Blueberry Pie
Your pie's filling will get a little watery the longer it sits, so it's best to serve it soon after it firms up – within a day or so of making it. But it will still taste good if you serve it later. You may need to drain some of the liquid off.
This pie can be made a few days in advance and frozen. You can defrost it by placing it in the fridge a few hours before serving, or you can serve it frozen for a terrific warm weather treat.
Store your pie in an air-tight container. It will last in the fridge for up to 5 days and int he freezer for up to 6 months.
Serving Your Blueberry Pie
I like to serve this blueberry pie with a dollop of vanilla cashew cream and extra blueberries. For a 4thof July red, white, and blue dessert, garnish it with sliced strawberries.
Raw Vegan Blueberry Pie
For the Crust:
- 2 cups walnuts pecans, almonds, or a combination of all three nuts
- 6 medjool dates pits removed
- ½ teaspoon sea salt
For the Filling:
- 4 cups fresh blueberries plus more for garnish, optional
- 2 bananas
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- To make the crust, place the nuts, dates, and sea salt in a food processor fitted with an s-blade. Process until the mixture resembles coarse crumbs and begins to stick together. Press into a 9-inch shallow pie plate or tart pan. Refrigerate until the filling is ready.
- To make the filling, place the blueberries, bananas, maple syrup, lemon juice, vanilla, and sea salt in a high-speed blender or a food processor fitted with an s-blade in a food processor. Blend until smooth. Pour the filling into the prepared crust. Refrigerate for several hours or overnight to allow the filling to set. Garnish with more berries, if using.
More no-bake vegan desserts you might enjoy include:
- Matcha Avocado Ice Cream
- Chocolate Cherry Nice Cream
- Chocolate-Peanut Butter Truffle Mini Tarts
- No-Bake Mini Vegan Key Lime Cheesecakes