Easy No-Bake Peanut Butter Oat Cups
Wholesome no-bake snack cups with peanut butter and oats. Quick, customizable, and fridge-friendly—p...
40
total time
6
servings
40 kcal
calories
Introduction
No bake means you can enjoy a creamy pie without heating the oven. This No Bake Blueberry Chia Seed Pie blends a crunchy nut and date crust with a silky blueberry chia filling that thickens as it rests. The chia seeds absorb liquid and create a natural gel that provides structure without dairy or eggs. The recipe is vegan, gluten free if you use gluten free oats or nuts, and easily adaptable to suit dietary needs. The bright blueberry tang pairs with a hint of lemon to balance sweetness, while the crust adds texture with nuts, dates and a touch of coconut oil. The result is a light, refreshing dessert that holds its shape when sliced and tastes best after a few hours in the fridge. It can be made a day ahead, which makes it perfect for entertaining, potlucks or weekend treats. You can customize by swapping the nuts or using oats for a different texture. With simple pantry ingredients you can create a showy dessert without turning on the oven. Gather friends, chill the pie, and enjoy a slice of summery brightness. Keep in mind that blueberries vary in sweetness, so adjust maple syrup accordingly. If you prefer extra lemony notes, add a little zest. This recipe scales easily for a larger crowd by doubling the crust and filling amounts.
Gathering Ingredients
To make the crust you will need: 1 1/2 cups almonds or mixed nuts, 8 to 10 Medjool dates pitted, 2 tablespoons melted coconut oil, plus a pinch of salt. For the filling: 1 1/2 cups fresh or frozen blueberries, 3 tablespoons chia seeds, 1 cup almond milk or your favorite plant milk, 2 to 3 tablespoons maple syrup or to taste, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract. Optional toppings: coconut cream, fresh berries, lemon zest, mint leaves. This section also offers a few practical tips: soak dates for 10 minutes to soften if your blender struggles, use a food processor to crush the nuts and dates, and adjust sweetness with the maple syrup. If you need a nut free version, try a base made from toasted oats or pumpkin seeds with a touch of peanut or almond butter. This recipe yields about 6 to 8 slices depending on the size of your pan and how thick you cut them. A well balanced crust should feel cohesive and not crumble when pressed into the pan. A light press of the crust into the dish helps it set evenly when chilled. The ingredients here are flexible, allowing substitutions to suit diets without sacrificing texture or flavor. A simple prep plan keeps you organized for a smooth no bake experience.
Tools and Prep
Before you begin, gather the right tools to keep the process smooth. An 8 inch pie dish lined with parchment makes it easy to release the crust. A food processor or blender is ideal for pulsing the crust ingredients into a sticky, cohesive texture. A mixing bowl for the filling and a whisk for smooth blending of liquids also help. Measuring cups and spoons keep the ratios precise, especially when you want to scale the recipe for a crowd. A spatula is handy for pressing the crust into the pan and smoothing the top of the pie. If you have time, soak the dates to ensure the crust binds well and holds together without cracking. Chilling time is essential for the crust to set, so plan to refrigerate the crust briefly before assembling the filling. Finally, a clean knife and a cutting board are useful for slicing berries and for neat plating. These tools are inexpensive and commonly found in most kitchens, and they enable you to create a dessert that looks as good as it tastes. This section sets you up for a tidy, efficient baking flow, even though nothing goes into the oven. The calm, organized prep makes the no bake method feel effortless and fun for cooks of all levels. The crust, once chilled, provides a sturdy foundation that supports the thick filling without bending or cracking.
Making the Crust
Start by preparing the crust. If you haven’t already, soak the dates in warm water for about 10 minutes to loosen them. Drain and set aside. In a food processor, pulse the almonds or mixed nuts with a pinch of salt until they break down into a coarse meal. Add the dates in small batches and pulse until the mixture comes together when pressed between your fingers. If the mix seems dry, add a teaspoon of melted coconut oil or a splash of water to help it bind. The goal is a cohesive, slightly sticky texture that holds its shape when pressed. Transfer the crust mixture into a lightly greased 8 inch pie pan or oval dish. Use the back of a spoon or your fingers to press the crust evenly along the bottom and up the sides, ensuring there are no large gaps. This step forms a sturdy base for the filling. Place the crust in the refrigerator while you prepare the filling, giving it time to firm up. A short chill of 15 to 20 minutes helps the crust set and makes it easier to slice later. If you want a crisper bite, you can also refrigerate the crust for a longer period before adding the filling. The crust should remain flexible but hold its shape when pressed. This is the backbone of your no bake pie, offering texture contrast to the creamy filling. As the crust chills, you can ready the filling, knowing the base will be ready when you are.
Preparing the Filling
For the filling, start by blending 1 cup of blueberries with lemon juice and vanilla until smooth. Then whisk in almond milk and maple syrup to taste. In a separate bowl, stir the chia seeds and let them sit for a minute or two so they begin to swell. Fold the chia into the blueberry mixture and stir until everything is evenly combined. Allow the mixture to sit for 5 to 10 minutes, then give it another quick stir. This rest helps the chia hydrate and creates a thick, custard like texture that sets as it chills. If you prefer a chunkier filling, pulse a portion of the blueberries into the mix rather than puréeing them completely. You can also blend only a portion of the mixture to create a marbled look once poured over the crust. Taste and adjust sweetness with more maple syrup if needed, keeping in mind that the filling will taste less sweet once fully chilled. When the filling looks thick and glossy, pour it into the prepared crust and spread it evenly. A light tap on the counter helps remove any air pockets. The next step is chilling the filled pie until it firms up, which is essential for clean slices. This filling technique highlights the tart brightness of the berries and the creamy texture of chia. The result is a luscious, plant based dessert that resembles a cheesecake texture without dairy.
Chill and Set
With the crust set and the filling prepared, pour the filling over the crust and use a spatula to smooth the top. Tap the pan gently a few times to release any trapped air and to help the filling settle. Refrigerate the pie for at least 2 to 4 hours, or overnight for best results. The chia gel will thicken as it cools, creating a sliceable, custard like texture. If you are short on time, you can place the pie in the freezer for about 30 minutes to speed up the setting; however, be careful not to over freeze as this can make the crust too hard. Once firm, the pie is ready to slice and serve. You can optionally chill the slices longer for a colder, more refreshing experience. This stage is the quiet time of the recipe, where flavors mingle and the pie transforms into a cohesive, ready to eat dessert. If you plan to serve later, keep the pie tightly wrapped to prevent it from absorbing other fridge odors. A good rule is to keep it chilled until about 15 minutes before serving to take the chill off and allow flavors to come forward. The combination of the nutty crust and the glossy blueberry filling is visually appealing and delicious, making this no bake dessert a reliable crowd pleaser.
Flavor Variations
While the base is delicious as is, this recipe lends itself to a variety of flavor twists. For a brighter citrus note, add a little extra lemon juice or a few teaspoons of orange zest to the filling. If you prefer a warmer flavor, vanilla bean powder or a splash of almond extract can deepen the aroma without overpowering the berries. For a chocolatey contrast, fold in a tablespoon of unsweetened cocoa powder to the blueberry base or sprinkle shaved dark chocolate on top after slicing. You can also switch up the crust by using walnuts, pecans, or a mix of seeds like sunflower and pumpkin for a different texture and taste. If you want a nut free option, use a base made from gluten free oats with a small amount of coconut butter to bind. The pie can also be topped with coconut cream, extra blueberries, or mint leaves to create a fresh presentation. Whatever flavor path you choose, remember that the chia thickening will depend on the amount of liquid used, so you may want to adjust the milk and maple syrup slightly to maintain the right consistency. These variations allow you to tailor the dessert for birthdays, picnics, or quick weeknight treats while keeping the no bake, plant based essence intact.
Serving Suggestions and Storage
To serve, slice the pie with a sharp knife that has been warmed briefly under hot water for clean cuts. Wipe the blade between slices for neat portions. Plate each slice with a dollop of coconut cream or a small spoon of fresh blueberries, and finish with a mint leaf or a light dusting of lemon zest for color. This finishing touch makes the dessert look as appealing as it tastes. Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze individual slices for two to three months, though the crust may become slightly crumbly after freezing. If you are planning a party, this dessert can be assembled the day before and kept chilled until serving. This makes it a practical and elegant option for summer gatherings or casual dinners alike. The no bake method makes cleanup quick, and the ingredients are widely available and economical, which helps when feeding a crowd. Enjoy the bright blueberry flavor and the creamy chia texture as a light yet satisfying finish to any meal. For a more indulgent presentation, serve a slice with a drizzle of maple syrup or a spoonful of cashew cream for a dessert that feels luscious without guilt. A simple, fresh garnish and clean slices can elevate the experience of this pie.
Final Presentation
No Bake Blueberry Chia Seed Pie comes together with minimal effort and delivers a stunning result. When you lift the first slice, you should see a clean edge between the crisp crust and the glossy filling, a sign of a well set dessert. The blueberry puree provides a vivid blue purple hue that contrasts beautifully with the pale crust. For an extra polished finish, garnish with lemon zest curls and a few fresh blueberries arranged in a neat pattern. A sprig of mint adds a pop of green and a refreshing aroma. In presentation, consider serving slices on a light plate with a small spoon of coconut cream on the side to echo the filling texture. The pie works beautifully for weekend gatherings, potlucks, or a simple weeknight treat. It is comfortable at room temperature for a short time, but for best texture and flavor, serve chilled. Meal prep friendly and loved by both kids and adults, this is a reliable dessert that comes together without turning on the oven. Enjoy the balance of tart berry, creamy chia filling, and a sturdy, pecan like crust that stays intact through every bite. This final presentation focuses on contrast and freshness, making the dessert as appealing to the eye as it is to the palate.
No-Bake Blueberry Chia Seed Pie
A refreshing no-bake blueberry chia pie with a crunchy crust and creamy filling. Vegan, gluten-free, easy to make and perfect for warm days.
total time
40
servings
6
calories
40 kcal
ingredients
- 1 1/2 cups graham cracker crumbs 🍪
- 3 Tbsp melted coconut oil 🥥
- 2 Tbsp honey or maple syrup 🍯
- 1 cup plain Greek yogurt 🥣
- 1 cup unsweetened almond milk 🥛
- 3 Tbsp chia seeds 🌱
- 1 tsp vanilla extract 🍨
- 1 cup fresh blueberries 🫐
- Blueberry topping: 1/2 cup blueberries blended with 1 tsp lemon juice 🍋🫐
instructions
- Combine graham cracker crumbs 🍪, melted coconut oil 🥥, and honey 🍯. Press the mixture firmly into a 9-inch pie pan to form the crust and refrigerate 15 minutes to set.
- In a bowl, whisk together Greek yogurt 🥣, almond milk 🥛, and vanilla extract 🍨. Stir in chia seeds 🌱 and let sit for 5 minutes, then refrigerate 2 hours or overnight until thickened.
- Prepare the blueberry topping: blend 1/2 cup blueberries with lemon juice 🍋 until smooth.
- Assemble the pie: pour the chia filling over the crust, scatter the remaining fresh blueberries 🫐 on top, and drizzle with blueberry coulis.
- Chill the pie for at least 60 minutes before serving. Keep refrigerated until ready to slice.
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