Mini Blueberry Cashew Cream Pies – Health Indulgence
Dessert Gluten Free Healthy Raw Recipe Supertreat Vegan

Mini Blueberry Cashew Cream Pies

With berry season lingering in the last month of summer, I thought I would share a throwback recipe that you might or might not have seen before; Mini Blueberry Cashew Cream Pies (vegan and gluten free).

During my farmers market days when I used to sell cheese for Narragansett Creamery, I was able to trade some of my cheese earnings with other vendors (LOVED IT), and on this day, I traded for a beautiful bunch of blueberries.

I’ve made graham cracker crust many times for my Dad’s favorite Graham Cracker Pie, but this one is an alternative one that is all about taste AND nutrients; just look at the ingredients in the recipe to see for yourself.


After making the filling, you might find the texture similar to pudding (yum). I froze the pies just to keep the form in place, and they taste good frozen or thawed.

Mini Blueberry Cashew Cream Pies (vegan, gluten free)

Guilt-free dessert never tasted so good with these Mini Blueberry Cashew Cream Pies. Replacing gluten and dairy with plant-based yumminess and nutritional ingredients, so you can enjoy this treat and feel good as well. 

Course Dessert
Cuisine Gluten Free, Vegan
Keyword dessert, glutenfree, healthy, Vegan
total time 40 minutes
Servings 6 mini pies

Ingredients

Sunflower Oat Crust

  • 1/2 cup raw sunflower seeds
  • 1 cup oats
  • 2 tbsp coconut oil
  • 1 tsp pink sea salt
  • 1/2 tbsp maple syrup

Blueberry Cashew Filling

  • 1 cup fresh blueberries
  • 1 cup raw cashews
  • 1 cup almond milk
  • 1 tbsp lemon juice
  • 1/2 tbsp maple syrup
  • 2 tbsp chia seed

Instructions

  1. Process the oats and the sunflower seeds together in a blender or food processor until mixture resembles sand. Mix in the rest of the crust ingredients with a spoon or by hand. 

  2. Evenly divide the crust mixture into a 6-count muffin tin that is either lined with muffin papers or greased with oil. Press the crust mixture down to mold to the pan, and place in the freezer for about 15 minutes. 

  3. Blend all ingredients together for the blueberry cashew filling, and put about 1/4 cup of the filling onto the crusts. 
  4. Freeze the pies for about 35 minutes, remove from the tin, and serve. 

  5. optional: garnish the pies with lemon zest, coconut flakes and pink sea salt. 

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