Raw Vegan Blueberry Pie Pressure Cooker Recipe
A no-bake raw vegan blueberry pie with a nutty crust and vibrant berry filling made beautifully in a pressure cooker. Perfectly creamy, tangy, and refreshing.
Ingredients
Main Ingredients
- 300 g Frozen blueberries
- 50 g Raspberries
- 50 g Chia seeds
- 100 g Creamed coconut or coconut butter
- 2 tablespoon Coconut sugar optional
- 1 Lemon zest from 1 lemon
- 1.5 teaspoon Vanilla extract 1 teaspoon for filling, 0.5 teaspoon for crust
- 200 g Cashew nuts soaked
- 100 g Pitted dates
Instructions
Instructions
- Soak your cashew nuts in warm water for at least 2 hours until soft.
- Drain the nuts, then process dates and cashews in a food processor until dough-like.
- Press crust mixture into a lined tart pan and freeze to firm up.
- Blend blueberries, raspberries, chia seeds, creamed coconut, coconut sugar, lemon zest, and vanilla until smooth.
- Pour filling over the crust and spread evenly.
- Refrigerate pie for at least 30 minutes to allow filling to set firmly.
- Slice, garnish with fresh berries or coconut flakes. Serve chilled.
Notes
Wrap leftovers in plastic or airtight container and store in refrigerator up to 3 days or freeze slices for longer storage.