Raw Vegan Blueberry Pie

Who else loves blueberry pie??

Everyone! Okay, great. Because it’s my favorite fruit pie too!

This time of year blueberries are everywhere. And they are super sweet so I honestly eat them like popcorn. Bonus points if you find those plump and juicy wild blueberries or if you go berry picking! Hint: buy or pick extra because you are going to want to make this pie 😉

And because blueberries are so tasty in their raw, uncooked form, this pie will not go in the oven. I can sense your hesitance but believe me, we don’t want to ruin the deliciousness that is fresh blueberries. And we certainly don’t want to heat up your house in the middle of summer.

So be brave, and enter the realm of raw foods, even if it is just for this one fast, easy, simply delicious pie that will deepen your love for blueberries!

Raw Vegan Blueberry Pie

Crust:

8 pitted dates, or ½ c date paste

2 c pecans

Pinch sea salt

Using a food processor, pulse pecans and salt into very small pieces. Add dates and process until mixture sticks together between your fingers. Press into a pie, tart or springform pan. Refrigerate until ready to fill.

Filling:

1 c fresh pitted dates, or soaked and strained dried dates*

2 c fresh or thawed blueberries

2 c fresh blueberries

3 tbsp chia seeds

Process 2 c berries and dates in a food processor or blender until smooth

Stir in 3 tbsp chia seeds and 2 c fresh blueberries. Pour into crust. Sit at room temp 20 min. Refrigerate 2-3 hours or until firm.  Garnish with coconut whipped cream and more berries if desired.

*Taste your berries! If they are very sweet you can use less dates