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Vegan Blueberry Pie
Let's make a delicious vegan blueberry pie for the holidays! It's whole food plant-based, gluten-free, with no refined sugars. We'll create that perfect crumbly crust to cradle the burst of blueberry goodness. This pie is the perfect combo of treating yourself and keeping it healthy. Whether you're a seasoned pro at vegan cooking or trying something new, this recipe is a tasty way to dive into a healthier, gluten-free dessert. So, let's get baking, and I hope you enjoy a guilt-free slice of deliciousness!
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Ingredients
Crust
- 2 cups almond flour
- 1 cup sweet potato purée, white sweet potato
- ¼ cup arrowroot powder
- 1 tbsp nutritional yeast
- 2 tbsp flax meal
Filling
- 5 cups blueberries
- ¾ cup dates
- 3 tbsp arrowroot powder
- 1 tbsp lemon juice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¾ cup water
Crumble Topping
- ½ cup walnuts
- 4 dates, 6 deglet
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F.
- Add the almond flour, nutritional yeast, arrowroot powder and flax meal to a mixing bowl and stir well.
- Add in the sweet potato purée and cut in with a pastry cutter or fork until mixture is uniformly mixed and then press into a ball with hands.
- Roll dough out into a round shape just slightly larger than your pie plate, between 2 pieces of parchment paper.
- Transfer gently into your pie plate and form it to the bottom. Press up onto the sides creating a nice edge by pinching with your fingers.
- Use a fork to prick a few holes into the bottom of the crust and then bake it for 10 minutes.
Filling
- Add all of the filling ingredients except for the blueberries to a blender and blend until dates are pulverized.
- Pour this mixture along with the blueberries into a saucepan and cook on medium high for a few minutes until the blueberries are soft and the sauce thickens slightly.
- Pour filling into the pie crust.
Crumble Topping
- Add crumble ingredients to a blender and pulse until mixture is uniformly crumbly.
- Sprinkle over the blueberry filling.
- Bake for 35 minutes.
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Nutrition info
Calories: 379kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 16mgPotassium: 421mgFiber: 9gSugar: 24gVitamin A: 6780IUVitamin C: 17mgCalcium: 101mgIron: 2mg
8 comments
Sounds and looks delicious! I’m definitely making this one! Thank you Jill for sharing.
This looks delicious but I cannot have nuts or seeds. Do you have a recommendation for the almond flour replacement?
Sorry, I don’t
I googled alternatives to almond flour and oat flour came up as a result. Or maybe you could try a buckwheat pie crust or something? Hopefully that helps.
Jill, this looks delicious and would like to try it for the holidays. Could you recommend a substitute for the white sweet potato. Thank you.
regular potato with a tbsp of maple syrup would work
Making for Thanksgiving, excited to make. Thank you so much for sharing!
I made this for Thanksgiving and it turned out great! It’s delicious and so easy to make! Thank you!