No Bake Blueberry Cream Pie

By gtbalm

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

This sugar and dairy free no bake cream pie is light, refreshing, packed with fiber, and made from 100% whole foods.

Ingredients

• Crust
• 1 cup pecans
• 1 cup almonds
• 1 cup raisins
• 1 tsp ground cinnamon
• Blueberry Cream Filling
• 2 cups fresh blueberries *see note
• Flesh from 1 medium coconut [yield 1.5 cups]
• 2 tbsp coconut butter
• 1/2 tbsp lemon zest, grated [optional]
• 1 tsp pure vanilla extract
• 1/8 tsp white stevia powder

Preparation

Step 1

Process crust ingredients in a food processor with the “S” blade until they form into a ball. Drop crust into a 9″ glass pie pan and shape to the pan. Set aside.

Open your coconut

Process all cream ingredients in a blender until smooth. You may have to use your tamper to push the ingredients into the blade. If you don’t have a tamper, try adding melted coconut oil or a tablespoon or so of coconut milk to allow the ingredients to blend properly. Pour filling into pie pan and flatten with a spatula. Wrap tightly with plastic wrap and chill for at least one hour. Garnish with blueberry jam, blueberries, or unsweetened shredded coconut.

Will keep in the fridge for 3-4 days.