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Blueberry Jam Pie with Lemon Poppy Seed Cream

Blueberry Jam Pie with Lemon Poppy Seed Cream

Serves: 8

Category: Desserts
Author: James Rohrbacher

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Rated by: 7 members

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Impress your friends and family with this beautiful pie made with all natural, whole food ingredients. It's a perfect way to finish a Nutritarian feast.

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For the Pie Crust:
1/2 cup raw almonds
1/3 cup raw macadamia nuts or raw cashews
1/2 cup dates, pitted (about 3 Medjool or 6 regular dates)
1 1/2 tablespoons unsweetened shredded coconut
For the Filling:
8 ounces frozen blueberries, thawed
2 1/2 Medjool or 5 regular dates, pitted and chopped
1 1/2 very ripe bananas
1 ripe avocado, pitted and peeled
1/2 teaspoon vanilla extract
1/2 cup pomegranate juice
1 teaspoon agar agar powder
For the Poppy Seed Cream:
1/2 cup raw cashews
2 Medjool or 4 regular dates
1 lemon, both zested and one juiced
non-dairy milk, as needed
1 tablespoon poppy seeds


To make the pie crust:
Pulse the almonds and macadamia nuts in a food processor until coarsely ground. Add the dates and coconut and continue to pulse until well integrated. Add a tablespoon or 2 of water and pulse until the mixture comes together. Press the crust evenly into an 8-inch pie tin. Bake in a 375 degree oven for 15-20 minutes until the crust has puffed slightly, and is lightly browned and appears dry. Remove from the oven and cool on a rack.

To make the filling:
Puree the blueberries (and any liquid from the bag) with the dates, bananas, avocado and vanilla in a high-powered blender until smooth. Heat the pomegranate juice in a small saucepan until boiling. Then whisk in the agar powder and continue to boil for 2 minutes, but no longer than that, stirring occasionally. Pour into the blender with the blueberry mixture and blend until smooth. Pour into the pie crust and freeze for 2 hours or until frozen. Then keep in the refrigerator.

To make the Poppy Seed Cream:
Puree the cashews, dates, lemon zest and juice in a high-powered blender, with enough non-dairy milk to facilitate blending until smooth. Pour into a small bowl and stir in the poppy seeds.

To serve:
Slice into 8 pieces and serve with a large dollop of Lemon-Poppy seed Cream.

Calories 287; Protein 5 g; Carbohydrates 36 g; Total Fat 16.2 g; Saturated Fat 2.7 g; Cholesterol 0 mg; Sodium 7 mg; Fiber 6.9 g; Beta-Carotene 47 ug; Vitamin C 8 mg; Calcium 74 mg; Iron 1.8 mg; Folate 36 ug; Magnesium 87 mg; Zinc 1.4 mg; Selenium 2.8 ug

Comments (2):



12/20/2016 06:52 PM

Rated this recipe: (no rating)

Should "1 lemon, both zested and one juiced" be "2 lemons, both zested and one juiced"?


12/21/2016 11:36 AM

Rated this recipe: (no rating)

What size pie pan do you use with this recipe?

janolson replies:

06/27/2017 02:22 PM

Rated this recipe: (no rating)

8" pie pan.  FYI, 1tsp agar agar POWDER = 1 TBSP +1 tsp agar agar FLAKES.  I mention it because my local health food store carries only flakes.


This reply was last edited on 06/27/2017 04:47 PM