Description
Indulge in this delicious Blueberry Chia Pudding Pie, a vegan dessert that combines a cookie crust with layers of blueberry chia pudding and a creamy cheesecake filling. Perfect for a sweet treat or special occasion!
Ingredients
Units
Scale
Cookie Crust
- 3.5 oz (100 g) vegan cookies (gluten-free if needed) or crunchy granola
- 1/4 cup (60 g) vegan butter, melted (or coconut oil)
Blueberry Chia Pudding
- 1 cup (240 ml) coconut milk or non-dairy milk
- 5 tbsp chia seeds
- 1 1/2 cup (150 g) blueberries, fresh or frozen
- 14 oz (400 g) non-dairy yogurt
- 1/3 cup (70 g) raw cane sugar or sweetener of choice
- 1/2 tbsp vanilla extract
Chia Cheesecake Pie
- 1/3 cup (80 ml) non-dairy milk or blueberry juice
- 2 tsp agar powder
Topping (optional)
- Fresh blueberries
- Fresh blackberries
Instructions
- Cookie Pie Crust Lightly grease a 7-inch springform pan and line with parchment paper. Crush cookies or granola, mix with melted vegan butter, press into pan, and chill.
- Blueberry Chia Pudding Whisk coconut milk and chia seeds. Blend blueberries, then combine with yogurt, sugar, and vanilla. Stir into chia mixture.
- Chia Cheesecake Pie Dissolve agar in milk, then mix into blueberry chia pudding. Pour over cookie crust and refrigerate to set.
- Garnish with fresh berries before serving.
Notes
- You can use various types of cookies or granola for the crust.
- For a non-vegan version, use instant powdered gelatin instead of agar.
- Check the blog post for more recipe variations and tips.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 15g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
