Raw Blueberry Pie


Everyone loves Blueberry Pie! This recipe is simple, clean and delicious! The Blueberry filling is creamy and sweet with a pure blueberry flavor. The crust is a perfect balance of tangy and sweet.

In this cake there are no cashews and no coconut oil. I used a different ingredient for firming up the cake… Psyllium husk. Never heard of it? No worries… Psyllium is the husk of the seed of the Plantago and is a top herb used in weight control and for general intestinal health. It contains a spongy fiber that reduces appetite, improves digestion and cleanses the system, making it an excellent choice for healthy dieting. Psyllium can provide the fiber that is missing on low carbohydrate diets. Every 100 grams of psyllium provides 71 grams of soluble fiber. It is not only very good for your body, but it also soaks up the liquid and makes a firm blueberry pie 😉

Also it’s not visible in the photos but you can serve this with a homemade coconut whipped cream! I hope you love this recipe as much as we did!



  • 2 cups blueberries
  • 3 Tbsp rice malt syrup or any other liquid sweetener
  • pinch of vanilla
  • pinch of salt
  • 1 Tbsp lemon juice
  • 2 Tbsp Psyllium husk

For the crust blend all your ingredients until it forms into a sticky dough. Press it into a pie dish.

For the cream blend all your ingredients EXCEPT the psyllium husk! When all is very well blended add the psyllium husk for a very short time. Pour your cream onto your crust and place in the fridge for at least 4 hours.

Decoration by Trgovina Popolna Dekoracija

Ingredients Mercator

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