No bake Blueberry Cream Pie

July 22, 2011 by Leanne Vogel August 11, 2017

This sugar and dairy free no bake cream pie is light, refreshing, packed with fiber, and made from 100% whole foods.

Ingredients

Crust

• 1 cup pecans
• 1 cup almonds
• 1 cup raisins
• 1 teaspoon ground cinnamon

Blueberry Cream Filling

• 2 cups fresh blueberries see note
• Flesh from 1 medium coconut (yield 1.5 cups)
• 2 tablespoon coconut butter
• 1/2 tablespoon lemon zest, grated
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon white stevia powder

Instructions

1. Process crust ingredients in a food processor with the “S” blade until they form into a ball. Drop crust into a 9? glass pie pan and shape to the pan. Set aside.
2. Open your coconut using these 7 simple steps
3. Process all cream ingredients in a blender until smooth. You may have to use your tamper to push the ingredients into the blade. If you don’t have a tamper, try adding melted coconut oil or a tablespoon or so of coconut milk to allow the ingredients to blend properly. Pour filling into pie pan and flatten with a spatula. Wrap tightly with plastic wrap and chill for at least one hour. Garnish with blueberry jam, blueberries, or unsweetened shredded coconut.
4. Will keep in the fridge for 3-4 days.

Notes

I believe you could try frozen blueberries, but you may find that they add too much liquid to the mix.

Nutrition Information Per Serving