As rich as it may look, this sugar-free vegan blueberry pie with a gluten-free crust is not only delicious but a nutritional powerhouse. Dates and blueberries lend a smooth sweetness to the filling while the inherent sweetness of coconut and almond flours jazz up the crust.
Preheat oven to 180C (350F). Prepare a pie pan or springform pan and grease the sides and/or line it with baking paper.
In a large bowl, whisk all the dry ingredients together, making sure to break up any clumps.
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.
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.
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.
While the crust is cooling, prepare the filling. Put all the ingredients in a medium-sized pot over medium heat.
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.
When ready, let cool for about 5 minutes. Then, pour onto the pre-baked pie crust.
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.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.