Vegan Blueberry Pie Parfait (Gluten Free + No Bake)

Vegan Blueberry Pie Parfait (Gluten Free + No Bake)

Today we are making an easy No Bake, Gluten Free Vegan Blueberry Pie Parfait! Blueberry pie is one of the easiest pies to make (and a super tasty pie flavor)! Plus, since summer is blueberry season, I was inspired to make the perfect summer dessert: blueberry pie in a cup!

Making a traditional blueberry pie is an easy recipe in terms of ingredients, although going through the entire preparation can take some time. But once you’re done with the rolling pin, the pastry cutter, baking it in the oven and all that jazz … the best thing is cutting into the first slice of a classic blueberry pie, complete with a juicy filling, buttery crust, lattice pie top and whipped cream. So good!

Ready in 20 Minutes

But sometimes, maybe you’re not up to go to all the trouble to make an entire pie, right? So in this recipe, there are four layers of fun that makes a single serving, no bake blueberry pie in a cup and only takes 20 minutes!

It’s a vegan vanilla yogurt, blueberry compote for a blueberry pie filling, raw “crumble” to mimic a raw vegan pie crust, and whipped cream with blueberries to top it off!

This recipe stemmed from the fact that I was in parfait making mode for the last month. What with a peach pie parfait, strawberry ice cream parfait, chia seed lemon caramel curd parfait, and more! I did have a ton of frozen blueberries in my freezer too, because I usually buy frozen berries in bulk. They work perfectly in so many recipes in replacement of fresh berries! Once my eyes caught the blueberries, there was no turning back. I knew what I had to make!

Why You’ll Love This No Bake, Gluten Free Vegan Blueberry Pie Parfait

Perfect Balance of Flavors: The tartness of the juicy blueberries, the sweetness of the crumble, and the creaminess of the whipped topping create a perfect balance of flavors and textures that will satisfy your taste buds!

Low in Added Sugar: This recipe uses coconut sugar as a natural sweetener, making it a healthier dessert option compared to many traditional desserts that are high in added sugar.

Perfect for Sharing: This simple recipe can be made in individual parfait cups, making it a great option for sharing with friends and family at a party or gathering. It’s also a great way to impress your guests with a beautiful and delicious dessert that’s easy to make.

Substitutions: Fillmg

Blueberries: I used frozen wild blueberries in the compote, because of a more intense flavor and sweetness. These type of blueberries are smaller and contain more skin than cultivated blueberries, which means they have a higher concentration of natural sugars and antioxidants.

In addition, wild blueberries are usually harvested when fully ripe, whereas cultivated blueberries are often harvested before they are fully ripe to prevent spoilage during transportation. This can affect the sweetness and flavor of the berries.

Lemon Juice: Use fresh lemon juice. Alternatively, use lime juice.

Coconut Sugar: Use xylitol, monkfruit sweetener or another granulated sweetener. Beware that using date sugar will not be as sweet and make the flavor more caramel-like, which is not recommended here. Pure maple syrup or another liquid sweetener may work too.

Substitutions: Crust

Almond Flour: Use almond meal instead of almond flour. Alternative, quick-cooking oats or rolled oats can work as well. If using rolled oats, pulse them in the spice grinder a few times, to break them up into smaller pieces before using.

Dates: For best results, use Medjool dates, which have a caramel-like texture. Whichever date variety you use, make sure they are very soft! This is one of the key ingredients in the raw crumble.

Substitutions: Other

Whipped Cream: I use Gay Lea brand of coconut whipped cream. It does have a coconut cream aftertaste, which works well with the blueberry pie flavor. Soy based whipped cream may also be available for a nut-free option, but I personally haven’t come across one where I live.

Yogurt: Any plain, unflavored vegan yogurt will work. I enjoy Silk’s Oat Milk yogurt, as I don’t find that it has a strong aftertaste. Vegan yogurt can be made from a variety of plant-based milk, including coconut milk, almond milk, oat milk, cashew milk and more. Do a taste test before using and choose your favorite!

Vegan Blueberry Pie Parfait Notes

• If you prefer to eat this parfaits with hot compote (like a warmed up blueberry pie!), make the compote in advance and warm it up on the stovetop when ready to serve. Then assemble the cups right when serving, topping with the whipped cream and fresh blueberries last.
• Note that the longer the compote sits out, the thicker it will get. It may be a little watery (and burning hot) if you skip the cooling time and eat it right away. So either make it well in advance so it has time to thicken, or let it cool for 20 minutes after making it.
• Instead of whipped cream, serve this with a scoop of vegan vanilla ice cream!
• For added lemon flavor, add a little bit of lemon zest into the yogurt or compote.
• You’ll need to make sure you do bubble away the water in the compote until it’s pretty thick, so you don’t have a watery compote.

More Recipes You’ll Love

Key Lime Pie Parfaits

Banana Nice Cream Fruit Sorbets

Banoffee Pie in a Cup

Orange & Blueberry Chia Yogurt Parfaits

Blueberry Crumble Pie

If you make this No Bake Vegan Blueberry Pie Parfait, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!