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. It’s the perfect sweet treat for the 4thof July and other warm weather occasions. This recipe is gluten-free, oil-free, and free of refined sugars.
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, 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?
About 9 or 10 years ago, I did a 21 day raw food challenge. (How could it have been so long ago? It seems like just a few months ago!) I ate nothing cooked for 3 weeks. Afterward, I continued eating mostly raw foods because I was so happy about how good I felt. During that time, I really fell in love with raw desserts. They’re super easy to make, and they’re nutricious, too.
This blueberry pie had been in my desserts rotation during that raw foods summer, and once I even demonstrated it in a cooking class. I got busy, winter came, and I forgot about it. Recently, I was reorganizing my hard drive and sorting through old recipes, and I came across it again. Blueberry season had just started, so I picked up a couple of pints of them and made a pie!
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, which are softer and stickier than the deglet noor variety. They sort of act like a glue to hold the nuts together.
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. The pie will get a little watery the longer it sits, so it’s best to serve it soon after it firms up.
- 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.
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.
The pie will get watery the longer it sits, so it's best to serve it in the day or day after it's made. It can also be served frozen.