Description
A delicious vegan and gluten-free blueberry cream pie that is easy to make.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, coconut oil, and salt to form a dough.
- Press the dough into a pie pan and bake for 15 minutes.
- In a blender, combine coconut cream, maple syrup, vanilla extract, and half of the blueberries. Blend until smooth.
- Pour the cream mixture into the cooled pie crust.
- Top with remaining blueberries.
- Refrigerate for at least 2 hours before serving.
Notes
- Use fresh blueberries for best results.
- Ensure coconut cream is chilled for easy whipping.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: blueberry cream pie, vegan dessert, gluten free pie