Blueberry Pie Recipe

It’s Autumn the time to harvest nuts and here is a delicious recipe that uses nuts and seeds. With seeds and nuts please gently dry fry them in a fry pan. Just heat through until slightly browned. This makes the nuts and seeds digestible.




1/4 cup sunflower seeds

1/4 cup pumpkin seeds

3/4 cup almonds roasted

white and black sesame seeds to taste 

dates to taste

1/3 cup tahini

Carob or cacao nibs to taste (optional)


How to Prepare 

Place sunflower seeds, pumpkin seeds, dates and almonds into a food processor and whizz until they are chopped well.

Add sesame seeds and tahini and combine.

Press the base mixture into a tart/pie dish (20cm).


Blueberry Pie Filling

100g cacao butter

2 1/2 cups cashew nuts

Vanilla to taste

Honey to taste

Lemon juice to taste

Blueberries be generous (I use frozen ones)


How to Prepare 

Melt the cacao butter in a small pan and allow to cool.

Add cashews (dry fried), vanilla, honey, lemon juice, blueberries and cacao butter and blend until smooth. If using frozen blueberries add a small amount of hot water as the cacao butter hardens. The water softens and helps make the filling smooth.

Add filling to the tart/pie dish and place in the freezer.


This is a rich and nutrient packed dessert and therefore serve from the freezer in small portions.

Eat once it is room temperature if you can wait that long.


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