This no-bake vegan berry chia crumble pie is an updated, oil-free, berrylicious, and circular take on these cherry chia crumble bars. It’s packed with dietary fiber, protein, potassium, manganese, copper, antioxidants, Vitamin E, and blood-sugar balancing biotin, so you can truly have your sweet summer
cake pie and feel good, too!
If the town you call home has been anywhere near as hot and steamy as the town I call home, then we’re both in need of some seriously cool, oven-free kitchen fun this weekend.
With temperatures hovering around 90°F and humidity levels hitting nearly the same marker percentage wise, it’s felt more like 100°F and has made for a sweaty, sweaty week.
In my case, a sweaty, sweaty week = a cranky, not-so-blissful person. Dry heat? Sure, bring it on. But when it feels like a steam room outside, the persona of some crotchety old woman takes over my body. Anyone else?
Given all the frosty, delectably sweet treats around these parts, I’m thinking today’s no-bake vegan berry chia crumble pie will round out this week’s lineup in the most perfect of ways…
This no-bake vegan berry chia crumble pie is an updated, oil-free, berrylicious, and circular take on these cherry chia crumble bars.
It’s packed with dietary fiber, protein, potassium, manganese, copper, antioxidants, Vitamin E, and blood-sugar balancing biotin, so you can truly have your sweet summer
cake pie and feel good, too!
To make it, you’ll prepare a simple no-bake pie crust. The crust is made by pulsing together a combination of ground rolled oats and raw almonds, almond butter, dates, coconut sugar, and sea salt. The mixture gets pressed into a parchment-lined 9-inch springform pan and chilled in the freezer to set.
For a step-by-step look at a similar crust-making process, be sure to take a gander at this post.
While the crust sets in the freezer, you’ll whip up a batch of 10-minute berry chia jam.
Add frozen raspberries, frozen blackberries, and frozen blueberries to a pan along with pure maple syrup. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the berries break down into a jewel-toned purple sauce.
Then, stir in a quarter-cup of chia seeds and a splash of vanilla and continue to heat for another minute or two to thicken. Once the jam is ready, transfer it to the refrigerator to cool.
While the jam cools, prepare the crumble topping. Simply mash together ground almonds, rolled oats, almond butter, coconut sugar, and sea salt until medium-size crumbles form.
Finally, spread the cooled berry chia jam over the crust and sprinkle with the crumble topping.
Return the pan to the freezer for one hour, or until the pie has set firmly enough to slice.
Once the pie is well set, remove it from the pan, slice, and serve…
This no-bake berry chia crumble pie is delicious all on its on but made just a touch more satisfying with a scoop of creamy coconut ice cream.
If you happen to have leftovers, don’t fret. You can refrigerate any leftover pie for up to four days or freeze it for up to two weeks. If you refrigerate the leftovers, you can enjoy a slice straight away. However, if you opt for the chillier (freezer) route, be sure to let the pie sit at room temperature for about 15 minutes or so before sinking your fork (and teeth) in.
Happy (no) baking to you!
No-Bake Vegan Berry Chia Crumble Pie
No-Bake Almond Butter + Oat Crust
- 1 tablespoon ground flaxseed
- 3 tablespoons filtered water
- 2 cups old-fashioned rolled oats
- 1/2 cup raw almonds
- 3/4 cup pitted and packed Medjool dates (about 8 large dates or 10 medium dates)
- 1/2 cup natural unsalted almond butter (thoroughly stirred before measuring)
- 1/4 cup coconut sugar
- 1/2 teaspoon fine grain sea salt
Berry Chia Filling
- 10 ounces frozen wild blueberries
- 10 ounces frozen blackberries
- 10 ounces frozen raspberries
- 1/4 cup pure maple syrup or to taste
- 1/4 cup chia seeds
- 1 teaspoon pure vanilla extract (optional)
- 1/3 cup raw almonds
- 2/3 cup old-fashioned rolled oats
- 1/4 cup coconut sugar
- 2 tablespoons natural almond butter
- 1 tablespoon filtered water
- 1/4 teaspoon fine grain sea salt
For the No-Bake Almond Butter + Oat Crust
- Line the bottom of a 9x9-inch round springform with parchment paper.
- In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
- Add the rolled oats and almonds to a food processor and process for 15 seconds, or until a coarse meal forms. Then, add the flaxseed mixture, dates, almond butter, coconut sugar, and sea salt, and process for 2 to 3 minutes, or until the mixture begins to hold its form against the wall of the food processor. You want it to be crumbly yet sticky enough that it holds together when it's pressed between your fingers but is able to crumble back to its original form. If your crust mixture isn't sticking together when pressed, add in more pitted dates, 1 at a time, until it holds together.
- Scoop the mixture into the lined pan and use your hands to press the mixture evenly into the bottom. Then, use the back of a large metal spoon or spatula to press and compact into a smooth, even surface.
- Freeze for 30 minutes to set.
For the Berry Chia Filling
- Meanwhile, make the make the berry chia filling.
- In a medium saucepan over medium heat, stir together the frozen berries and maple syrup. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, for 10 minutes, or until the berries begin to break down into a sauce, stirring occasionally. If needed, reduce the heat to low during the last few minutes of cooking to prevent scorching.
- Turn off the heat. Then, stir in the chia seeds and vanilla (if using), turn the heat on low, and cook for another 2 minutes, or until it begins to thicken, stirring constantly. Remove from the heat and transfer to the refrigerator for at least 15 minutes to cool and thicken.
For the Crumble Topping
- While the berry chia filling is cooling, prepare the crumble topping. Add the almonds to a food processor and process for 1 minute, or ground into a fine meal.
- Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, almond butter, water, and sea salt. Use the back of a spoon to mash the almond butter into the other ingredients until thoroughly combined into medium-size crumbles.
- Spoon the berry filling over the crust and use a spatula to gently smooth. Then, sprinkle the crumble topping evenly over the surface and use a spatula to gently press the topping down to compact it a bit. Freeze for 1 hour to thoroughly set.
- Release the side of the springform pan and carefully lift out the pie. Place on a cutting board and slice.
- Store in the refrigerator for up to 4 days or freeze for up to 2 weeks.