We all have a tendency to overindulge sometimes, and I seem to do that too often with vegan desserts! I will admit there has been more than one occasion I downed a whole pie (or quiche) and felt so sluggish afterwards I had a nap. So naturally, instead of working on my eating habits, I came up with a healthier pie recipe that doesn’t make you feel sluggish or guilty. While this recipe might seem like it’s missing a lot of key ingredients usually found in similar desserts, I promise you won’t be able to tell when you taste the difference when you try this blueberry pie with a gluten-free crust. I mean, you still don’t have to eat the entire thing, but if you did, I think you’ll be better off with this one than a traditional recipe.
As rich as it may look, this pie is not only delicious but a nutritional powerhouse. (Just have a look at its nutritional profile! Not too shabby for a dessert, is it?) Made without any added sugar, it’s sweetened entirely with fruit. Dates and blueberries lend a smooth sweetness to the filling while inherent sweetness coconut and almond flours give this gluten-free crust a flaky, melt in your mouth texture. Not only that, but this recipe has no added oil either! Instead, we’re using coconut cream which is technically high in fat but is also a whole food, so you don’t just consume pure oil but get all the good stuff that come with it. (See more info on this link)
Who else has a tendency to overindulge in desserts when they bake?
If you decide to make this recipe, please tag #revelinplants on Instagram cause I’d love to see the results! 🙂
2 ¼ cups Almond Mealblanched 2 ½ cups Blueberriesfresh or frozen 1
Preheat oven to 180C (350F). Prepare a pie pan or springform pan and grease the sides and/or line it with baking paper.
2
In a large bowl, whisk all the dry ingredients together, making sure to break up any clumps.
3
Add in the coconut cream, vanilla extract and mix. It will start coming together. If not, you can add more coconut cream 1 tbsp at a time until it does.
4
Press onto the pan, making sure to raise the sides to make room for the filling. Prick it all over with a fork. This helps prevent it from puffing up too much in the oven.
5
Blind bake in the preheated oven for about 10 minutes, until it’s nice and brown. Don’t worry if it cracks in the middle (like mine) as this will be covered by the filling.
6
While the crust is cooling, prepare the filling. Put all the ingredients in a medium-sized pot over medium heat.
7
When it starts bubbling up, reduce the heat slightly and keep stirring until the mixture is nice and thick. As you’re stirring, break up any large pieces of dates as they soften.
8
When ready, let cool for about 5 minutes. Then, pour onto the pre-baked pie crust.
9
Bake in the oven for another 10 minutes, until the sides are nice and brown. Let cool for another 15 minutes, then it’s time to dig in! I like to serve mine with a dollop of coconut cream on top.
2 ¼ cups Almond Mealblanched 2 ½ cups Blueberriesfresh or frozen 1
Preheat oven to 180C (350F). Prepare a pie pan or springform pan and grease the sides and/or line it with baking paper.
2
In a large bowl, whisk all the dry ingredients together, making sure to break up any clumps.
3
Add in the coconut cream, vanilla extract and mix. It will start coming together. If not, you can add more coconut cream 1 tbsp at a time until it does.
4
Press onto the pan, making sure to raise the sides to make room for the filling. Prick it all over with a fork. This helps prevent it from puffing up too much in the oven.
5
Blind bake in the preheated oven for about 10 minutes, until it’s nice and brown. Don’t worry if it cracks in the middle (like mine) as this will be covered by the filling.
6
While the crust is cooling, prepare the filling. Put all the ingredients in a medium-sized pot over medium heat.
7
When it starts bubbling up, reduce the heat slightly and keep stirring until the mixture is nice and thick. As you’re stirring, break up any large pieces of dates as they soften.
8
When ready, let cool for about 5 minutes. Then, pour onto the pre-baked pie crust.
9
Bake in the oven for another 10 minutes, until the sides are nice and brown. Let cool for another 15 minutes, then it’s time to dig in! I like to serve mine with a dollop of coconut cream on top.
Blueberry Pie (vegan, sugar-free, gluten-free)