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Blueberry "Cream" Pie, one version sliced in the front with an open coconut between it and a short cake stand holding the second version of the pie in a tart pan
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Dairy-Free Blueberry "Cream" Pie

A no-bake, dairy-free, refined sugar-free, THM S Helper (or XO) "cream" pie that is actually good for you!
Prep Time45 minutes
Refrigeration Time8 hours
Total Time8 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Nicole

Equipment

  • Food processor

Ingredients

Crust

  • 1/2 c shredded coconut unsweetened
  • 1/4 c + 2 tbsp old fashioned oats
  • 1/4 c almond flour
  • 1/4 c coconut oil
  • 1 tsp gelatin unflavored
  • 1/2 tsp xanthan gum
  • 1 tsp Truvia
  • 1/4 tsp salt
  • 1/4 c + 2 tbsp Trim Healthy Mama baking blend
  • 2 tbsp flax seeds ground (scant)
  • 1/4 c + 2 tbsp coconut flour
  • 2 tbsp oat fiber (not the same as oat flour)

For the Filling:

  • 4 oolong tea bags
  • 1 c boiling water
  • 4 tsp gelatin unflavored
  • 1 c coconut oil
  • 1/4 tsp sunflower lecithin
  • 1/4 c + 2 tbsp Truvia
  • 1/2 tsp salt
  • 3 tbsp baobab powder
  • 2 1/2 c blueberries fresh
  • 3/4 c water
  • 1/2 tsp glucomannan

Instructions

For the Crust:

  • In a food processor, combine the shredded coconut and old fashioned oats. Process until finely ground.
  • Add remaining ingredients and process on low speed until combined and mixture begins to clump together.
  • Press mixture into a 9 inch pie plate, loosely cover, and refrigerate.
  • Meanwhile, make the filling.

For the Filling:

  • In a liquid measuring cup or large mug, steep all four oolong tea bags in the boiling water for five minutes.
  • Meanwhile, measure the gelatin, coconut oil, and sunflower lecithin into a medium heat-safe bowl.
  • Remove the tea bags from the boiling water, and pour the water over the gelatin, coconut oil, and lecithin in the bowl. Stir well and set aside.
  • In a medium saucepan, combine the blueberries, Truvia, salt, baobab, and 3/4 c water. Cook and stir over medium heat until boiling.
  • Reduce heat to low and whisk in the glucomannan.
  • Simmer for five minutes, then remove from heat.
  • Pour the blueberry mixture in the saucepan into the heat-safe bowl with the oolong mixture, and stir until well combined.
  • Set aside for 10-15 minutes or until cooled to just above room temperature.
  • Pour over refrigerated crust.
  • Cover loosely and refrigerate overnight or until set.
  • Enjoy!

Notes

Most likely you could make the crust by hand, if you ground the oats and coconut first either with a mortar and pestle, or some kind of mill/chopper. 
The dairy-free (primary) version of this blueberry "cream" pie is quite burgundy (as pictured) but the dairy version is more of a lavender color.