Process 2 cups walnuts, 1/2 tsp salt, and 2 tbsp melted coconut oil. Pour into a greased 9” pan, press down the dough, and bake for 15 min. Overlay the baked crust with a mix of 12 oz wild blueberries, 2 tbsp tapioca starch, and 1/4 cup maple syrup, and bake for 40 min. Cool. Refrigerate for 1 hr. Top with a mix of 14 oz chilled coconut cream, 1 tsp vanilla extract, and 1 tbsp maple syrup.
I try not to play favorites, I really do. But it’s just so hard when one stands out from the crowd.
Choose Walnuts For Nutrition
Fiber, protein, and those coveted omega-3s. So delicious and satisfying. In my mind, walnuts are on a mountaintop with a red cape blowing in the wind!
Five years ago when we got married, my husband asked me which nut he should eat everyday in his oatmeal. Can you guess what I told him?
Walnuts! One ounce has 2.5 gm ALA omega-3 fatty acids, 4 gm protein, and 2 gm fiber. It’s a no-brainer.
Walnuts are also incredibly charismatic. All kinds are foods are drawn to this nut — veggies, beans, grains, and fruit all work well with walnuts to make delicious synergy.
Choose Blueberries For Flavor
Blueberries are one of my favorite fruits, so it makes total sense to combine them with walnuts for a nutrition and flavor bomb.
I like simple, wholesome recipes that really highlight the natural tastes and flavors of my ingredients.
With summer quickly on its way, I thought a pie made with wild blueberries, a walnut crust, and a coconut whip topping would be perfect. Wouldn’t you agree?
This recipe is great for gluten-free, grain-free, vegan, and paleo diets.
Wild Blueberry Walnut Pie With Coconut Cream Topping
- 2 cups walnuts
- 1/2 tsp salt
- 2 tbsp melted coconut oil
- 12 oz frozen wild blueberries, thawed
- 2 tbsp tapioca starch
- 1/4 cup maple syrup
- 14 oz can coconut cream, chilled in refrigerator for 2 hours or overnight
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- Preheat oven to 350°F.
- Grease an 9″ pie pan.
- Add walnuts, salt, and coconut oil to a food processor. Pulse until finely ground.
- Scrape into your prepared pie pan and use your fingers to press the dough into an even layer across the bottom and up the sides of the pan. Bake for 15 minutes.
- In a medium bowl, add blueberries, tapioca starch, and maple syrup. Mix until starch is completely dissolved.
- Add this mixture to the baked crust and return to the oven for 40 minutes, rotating halfway through.
- Allow to cool before chilling in the fridge for at least 1 hour.
- Add coconut cream, vanilla, and maple syrup to a mixing bowl. Use a hand or stand mixer to whip until smooth.
- Serve with a dollop of coconut whipped cream.
If you like a little sweetness in the crust, you can add a tablespoon or two of maple syrup.
Different spices can be added to the filling if you prefer. A dash of cinnamon, cloves, or cardamom would be a nice touch.