Description
This No-Bake Blueberry Chia Seed Pie is the ultimate heat-wave dessert: a buttery graham-style crust filled with a glossy blueberry-chia “jam” that sets up beautifully in the fridge. It’s cool, not too sweet, beginner-friendly, and easy to make vegan + gluten-free with simple swaps.
Ingredients
CRUST
1 1/2 cups (150 g) graham cracker crumbs
1/2 cup (50 g) almond flour
1/8 teaspoon salt
6 tablespoons (85 g) coconut oil, melted (or unsalted butter, melted)
2 tablespoons (30 ml) maple syrup (or honey if not vegan)
FILLING
4 cups (about 600 g) blueberries, fresh or frozen
2 tablespoons (30 ml) lemon juice
1 teaspoon lemon zest (optional)
1/4 cup (60 ml) maple syrup, plus more to taste
1/2 cup (80 g) chia seeds
1 teaspoon (5 ml) vanilla extract
Pinch of salt
OPTIONAL TOPPINGS
Whipped cream or coconut whipped cream
Extra fresh blueberries
Lemon zest
Toasted sliced almonds
Mint leaves
Instructions
1. Make the crust: In a bowl, mix graham crumbs, almond flour, and salt.
2. Add melted coconut oil (or butter) and maple syrup. Stir until the mixture looks like wet sand and holds together when pinched.
3. Press firmly into a 9-inch (23 cm) pie dish. Pack it down tightly with the bottom of a measuring cup.
4. Chill the crust in the fridge while you make the filling.
5. Make the filling: In a large bowl, combine blueberries, lemon juice, lemon zest (if using), maple syrup, vanilla, and a pinch of salt.
6. Mash the blueberries slightly to release juices (not totally smooth).
7. Stir in chia seeds until evenly distributed.
8. Let sit 10 minutes, then stir again to prevent chia clumps.
9. Pour filling into the chilled crust and smooth the top.
10. Cover and refrigerate 3–4 hours (overnight is best) until thick and sliceable.
11. Slice and serve cold. Add toppings right before serving for the prettiest finish.
Notes
Press the crust harder than you think—this is the #1 secret for clean slices.
Don’t skip the 10-minute rest + second stir; it prevents chia clumps and helps the filling set evenly.
Frozen blueberries work great, but they release more liquid—add 1–2 tablespoons extra chia seeds for a firmer slice.
Make it gluten-free: use gluten-free graham crackers or cookies for the crumbs.
Make it nut-free: replace almond flour with an extra 1/2 cup graham crumbs or pulsed oats.
Storage: refrigerate covered up to 4 days. Freeze (without toppings) up to 1 month; thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg