Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.

• 1 cup soft medjool dates pitted
• 1/4 cup coconut oil
• 3/4 cup arrowroot flour
• 1/4 cup cococnut flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda

• 2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract or vanilla bean to taste
• 1/4 teaspoon sea salt
• 5 teaspoons gelatin
• 1/2 cup coconut shreds

• 16 oz blueberries

• 1 cup soft medjool dates pitted
• 1/4 cup coconut oil
• 3/4 cup arrowroot flour
• 1/4 cup cococnut flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda

• 2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract or vanilla bean to taste
• 1/4 teaspoon sea salt
• 5 teaspoons gelatin
• 1/2 cup coconut shreds

• 16 oz blueberries

1. Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
2. In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
3. With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
4. Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
5. In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
6. Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
7. Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.