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Raw Vegan Blueberry Pie from above square

Raw Vegan Blueberry Pie

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. I like to serve it with a dollop of vanilla cashew cream.
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 189 kcal


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. 


Calories: 189kcal