I made this blueberry pie recently and I absolutely fell in love with how yummy it was! For those of you who love blueberries, it’s definitely worth it to write down this recipe. Also, if you are from North America, blueberry season is from early June to early August or May to July depending on your location. Since we are in June, I figured this would be a perfect recipe to share with you guys!
My mom was actually the one who showed me this recipe. The full credit, however, goes to Peaceful Cuisines on Youtube who specializes in plant-based food (but I’m actually a pescatarian). So without further ado, scroll below for the recipe! PS: You will need a 7 inch round cake pan for this video. And the original recipe is in grams but I used the estimate conversion measurements also listed below.
Ingredients:
For the base:
- 30g of whole almonds (around 20 almonds)
- 40g rolled oats (about 1/2 cup)
- 30g oil (around 2 tbsp)
- 30g dates with seeds removed (equals about 2 dates)
For the filling:
- 150g cashew nuts (about 1 cup)
- 100g blueberry (around 1/2 cup)
- 130g sweetener e.g. cane sugar (about 2/3 cup)
- 200g coconut milk (about 1 cup)
- 200g water (about 3/4 cup)
- 1 1/2 tsp agar powder (there is no substitution for this as this is a coagulant)
- 2 tbsp kudzu starch (you can use another kind of starch or skip this ingredient; the starch gives it a chewy texture)
Extra:
- 200g blueberry for stacking (about 1 cup)
Instructions:
- Put all the ingredients of the base into the food processor and blend well
- Put the mixture in a cake pan evenly. Bake at 350 Fahrenheit for 15 mins
- Put all the ingredients of the filling together and blend with a high power blender
- In a saucepan, gently heat the mixture up with low to medium heat until it thickens.
- Place another 200g blueberries on the base then pour the filling mixture.
- Leave in a fridge for a few hours.