Description
No Bake Blueberry Custard Pie is a creamy, fruit-topped dessert with a nutty crust and smooth vanilla filling—easy, vegan, and oven-free.
Ingredients
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1 cup raw almonds
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1 cup raw walnuts
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2 cups pitted dates
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¼ cup unsweetened shredded coconut
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⅔ cup vegan cane sugar
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3 tablespoons cornstarch
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2 cups unsweetened vanilla almond milk
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1 tablespoon coconut oil
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1 teaspoon vanilla extract
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2 tablespoons blueberry jam
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2 (6 oz) containers fresh blueberries (~1½ cups)
Instructions
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Blend almonds, walnuts, dates, and coconut in a food processor until finely ground.
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Press mixture into a greased 9″ removable-bottom pan.
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In a saucepan, whisk sugar and cornstarch. Slowly add almond milk.
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Cook over medium-high until boiling. Reduce heat and whisk 3–5 mins until thick.
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Remove from heat; stir in coconut oil and vanilla.
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Pour filling into crust. Cool, then refrigerate for 1 hour or overnight.
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Warm jam, spread over chilled custard, top with blueberries.
Notes
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Soak dry dates in warm water for 10 mins for easier blending.
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Pie slices best when well-chilled.
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A springform pan works best for neat edges.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Carbohydrates: 36 g
- Protein: 4 g