Foodie Friday: Raw Blueberry Pie Bites


RAW Blueberry Pie Bites {Gluten Free, Vegan}

Welcome back to our weekly Foodie Friday link up! I’m linking up with Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

This week our theme is healified pies.  I’m not going to lie, at first I was stumped.  Hmmm…pies.  I don’t really eat pies, I don’t really make pies, what on earth could I come up with to healthify a pie? 

The whole idea of tackling a crust and making it gluten free seemed a little overwhelming.  I really not good at making pies in the first place and buying a pre-made crust kinda seemed a bit like cheating THEN I remembered a raw pie crust I came across a while back made by the beautiful Laura-Jane aka The Rawtarian

I have admired her long before blogging and she makes the most delicious and beautiful looking raw recipes.  I simply took her pie crust recipe, adapted it a bit and made them into mini pies.

To mold the mini-pies I used a mini-muffin pan, pressed the raw mixture in and chilled it- as she instructs with regular size pie crust.

RAW Blueberry Pie Bites {Gluten Free, Vegan}

I then topped it with my own three ingredient “filling” concoction that is simply just made of coconut milk fat, vegan vanilla protein powder and blueberries all blended together! 

Raw Blueberry Pie Bites {Vegan, Gluten Free}

Don’t they just look so pretty? I popped one in my mouth and much like Pringles, it was hard to stop 😉  These poppable pies would even be a perfect addition to a intimate little Venetian hour.  I personally will be enjoying them for breakfast the next few days!

You might also like:  Roasted Potato & Warm Arugula Salad

 Recipe 

Prep time: 10 minutes          Chill time: 2 hours          Yields: 12 mini pies

Pie “Crust” adapted from The Rawatarian 

Ingredients: 

  • 1 cup unsweetened shredded coconut
  • 1/2 pecans
  • 1/2 cup walnuts
  • 1/2 cup pitted dates
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon 

 Directions: 

  1. Combine all of the ingredients into a food processor and blend until well processed. 
  2. Press into mini-muffin pan and store in refrigerator for at least 2 hours. 

Pie Filing

Ingredients: 

  • 1 full fat can of coconut milk, chilled. 
  • 1 scoop of vegan vanilla protein powder (I used Skoop B-Strong Viva-Nilla
  • 1/2- 3/4 cup of fresh blueberries

Directions: 

  1. Scoop coconut fat out of can and put into food processor and combine with protein powder and blueberries (reserving a few to garnish).  Add a splash or two of coconut water from can if necessary. 
  2. Blend until smooth and well combined. 
  3. Place a dollop of filing on top of each pie crust along with a blueberry. 
  4. Savor and enjoy! :)

 

foodiefriday

 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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