Mini No-Bake Blueberry Pies

Mini No-Bake Blueberry Pies

Crust:

2 2/3 Cups Crushed Graham Crackers (gluten free/vegan)
1 TBS Pure Maple Syrup
1/4 cup + 2 TBS extra virgin organic coconut oil melted

Filling

3 1/2 fresh blueberries (divided)
1/2 c coconut sugar
1 cup water
1 dash sea salt (or Himalayan salt)
3 TBS Cornstarch + 3 TBS water (combine separately)
2 TBS fresh lemon juice

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Prepare muffin tins with liners or spray.  Place graham crackers in food processor and pulse until finely ground.  Add maple syrup and oil and pulse until combined.  Place 2 TBS Graham cracker mixture in each muffin tin.  Press and mold to cover bottom.  Place muffin tin in freezer to set.

Bring 2 cups blueberries, sugar, water and salt to a boil over med/high heat.  Reduce to low, gently boil for 6-8 minutes.  Add cornstarch mixture and stir for 1-2 minutes.  Remove from heat and add remaining 1 1/2 c blueberries.  Let chill until room temperature.  Fill each muffin cup with 1/4 cup blueberry mixture.  Chill muffin cups in fridge for 2 hours.  Enjoy!

 

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