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Vegan Blueberry Pie Parfait (Gluten Free + No Bake)

This No Bake & Gluten Free Vegan Blueberry Pie Parfait is a deconstructed blueberry pie in a cup, complete with a crumble and whipped cream!
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Prep Time 40 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 1 serving
Calories 355 kcal

Equipment

  • Small Saucepan
  • Blender or Food Processor

Ingredients
  

  • ½ cup plain vegan yogurt

For the Blueberry Compote

  • ¼ tsp vanilla extract
  • 10 tbsp (70g) frozen blueberries
  • ½ tsp fresh lemon juice
  • 2 tsp (8g) coconut sugar
  • 2 tbsp room temperature water
  • pinch pink salt

For the Crumble

  • 2 tbsp (20g) Medjool dates pitted, chopped
  • ¼ cup almond flour
  • pinch pink salt
  • pinch vanilla extract

For the Topping

  • vegan coconut whipped cream I use Gay Lea brand
  • fresh blueberries

Instructions
 

For the Blueberry Compote

  • In a saucepan over medium heat, combine the compote ingredients and keep stirring every so often until it thickens. This will take around 6 minutes.

For the Crumble

  • Pulse the crust ingredients in a small blender until a mixture forms. Add a half to one full date more into this if you want it to be more of a "dough" texture.
  • Allow this to cool for 20 minutes before using. It gets very hot!

To Assemble

  • Pour the yogurt into the bottom of a cup, then add the blueberry compote on top, then the crumble, and then top with whipped cream and blueberries.
  • Enjoy right away!

Notes