There is nothing more I need on a cold winter evening than a big slice of this creamy blueberry pie whilst lounging on my sofa. A delicous oaty base filled with a bright purple blueberry coconut cream, and topped with chocolate drizzle.

Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium




  • 220g oat flour
  • 60g agave syrup
  • 60g coconut oil


  • 2 cans coconut cream (thick white part)
  • 360g blueberries (I used frozen blueberries)
  • 2 tbsp agave syrup (or maple syrup)


  • Melted chocolate
  • Dessicated coconut


      • Melt the coconut oil and combine the base ingredients until a dough forms
      • Press the dough into a baking tray or tin and place in the freezer whilst you make the filling
      • Blend the blueberries (defrost if frozen) until a smooth compote forms
      • Add the coconut cream and agave syrup into a mixing bowl and stir in the blueberry compote  until smooth, bright and purple
      • Pour the filling over the base freeze for 2-3 hours until slightly firm (keep checking between 2 and 3 hours, you want a thick creamy filling, but not ice at the top)
      • For the topping, melt the chocolate  in a bain marie and pour over the filling (once set for 2 hours)
      • Freeze for 10 minutes until solidified and serve
      • Store your pie in the freezer for 1-2 days and defrost before serving

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