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Delicious cold blueberry pie … impossible to resist

Vegan blueberry pie

Of all the vegan desserts, the cold blueberry pie is among the simplest and creamiest recipes: similar to a cheesecake, it does not require cooking. Here’s how to prepare it!

Following a vegan diet does not necessarily mean having to give up sweets . True, some recipes are off limits because they are difficult to recreate without using eggs, milk and butter, but others are the same or better than the originals . That’s just the case with this vegan cold blueberry pie. The result will be similar to a cheesecake, but obviously without cheese and it will not require any baking .

To prepare it we will use jam and the other ingredient that will give flavor to the vegan dessert is coconut milk . Let’s find out how to make this cake together!

Vegan blueberry pie
Vegan blueberry pie

How to make the cold blueberry pie recipe

  1. Let’s start preparing the base of the cake : in a blender, blend the almonds with the pitted dates. Pour the rather sticky dough into a baking sheet lined with parchment paper with a diameter of 18 centimeters . We advise you to use a hinged one, so as to unmold the cake more easily.
  2. Put the base in the refrigerator for an hour .
  3. Now prepare the coconut cream . In a thick-bottomed pan pour sugar and cornstarch then, always off the heat, add the coconut milk slowly, stirring with a whisk.
  4. Transfer the pan to the flame and, always stirring, let the cream thicken . It will take about 10 minutes .
  5. Once you get a consistency similar to that of the custard, transfer to a bowl and let it cool .
  6. When the cream is cold, pour it over the base and transfer back to the refrigerator for at least an hour.
  7. Complete the cake with the blueberry jam , spreading it out to form a homogeneous layer.
  8. Put it back in the fridge for another hour before serving .

Are you looking for other blueberry recipes? Try our yogurt and blueberry plumcake .


This delicious blueberry cake can be kept in the refrigerator for about 2 days , well covered with cling film or inside a container with an airtight lid. We do not recommend freezing in the freezer.


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