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BLUEBERRY CREAM PIE

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I always get excited when I can buy fresh blueberries in the store because I have so many ideas for blueberry desserts. Blueberries are simply delicious, healthy and pretty. I used them to make the yummy blueberry lime compote which adds this special note and underlines the taste of the cream layer. 



This blueberry cream pie recipe is vegan, gluten-free, refined sugar-free and easy to make.!!

The blueberry compote contains blueberries, lime- or lemon juice, a liquid sweetener and I also added a teaspoon of maqui berry powder. This is optional but it adds a very lovely color.

Blueberry cream pie Recipe 
This blueberry cream pie is vegan, gluten-free, refined sugar-free and easy to make. It's the perfect dessert if you love to eat a healthy cheesecake without dairy or eggs. Easy recipe with simple ingredients.



Ingredients
Pie crust:
  • 1 cup almond flour (120 g)
  • 1 cup oats (GF) ground into flour (90 g)
  • 1/4 cup agave syrup or maple syrup (80 g)
  • 1/3 cup nuts or seeds of choice (50 g) *see recipe notes
  • 1 tsp vanilla extract
Cream Layer:
  • 1/2 cup cashews soaked (75 g)
  • 160 g silken tofu (or regular tofu) **see recipe notes
  • 1/4 cup coconut milk canned (60 ml)
  • 3 tbsp agave syrup or maple syrup (60 g)
  • 1 tsp vanilla extract
  • 1/2 tbsp lime juice or lemon juice
Blueberry Compote:
  • 1 cup fresh blueberries (150 g)
  • 3 tbsp agave syrup or maple syrup (60 g)
  • 1 tbsp lemon juice or lime juice
  • 1 tsp maqui berry powder (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Soak cashews overnight or boil them for about 15 minutes until they are soft
  3. Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch springform and about 2-3 inches (5 - 7.5 cm) up the sides
  4. Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool
  5. Meanwhile, blend all cream ingredients in a high-speed blender until smooth and creamy
  6. Pour the cream onto the crust and put the springform into the freezer for about 45-60 minutes to set
  7. Transfer all ingredients for the blueberry layer into a small pan, bring to a boil and let simmer on low heat for 3-5 minutes. Let cool
  8. Pour the blueberry layer onto the cream and enjoy this delicious blueberry cream pie! Store leftovers in the fridge

Recipe Adapted : BLUEBERRY CREAM PIE | VEGAN, GLUTEN-FREE AND HEALTHY RECIPE @ elavegan

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