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No Bake Blueberry Dessert

Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!


  • For the Crust
  • 1 cup almonds - ground
  • 1 cup graham crackers - ground
  • dash cinnamon and nutmeg - from the ingredient amounts below
  • pinch unrefined salt
  • 1/4 cup butter - melted (1 stick)
  • 1 Tbsp. Ghee - melted
  • For the Filling
  • 3-4 pints fresh blueberries - washed and drained
  • 3/4 - 1 cup raw sugar
  • 3 Tbsp. cornstarch or white flour
  • 1-2 Teas. cinnamon
  • 2 Teas. vanilla
  • 1-2 Teas. Teas. nutmeg - freshly ground
  • 3/4 cup filtered water
  • 2 Teas. fresh lemon juice
  • pinch unrefined salt


  • For the crust
  • Using a food processor, add graham crackers and ground/chop till somewhat fine. Add to the bowl.
  • Ground/chop the almonds till somewhat fine but with a few chunks. Add the almonds to the graham crackers along with cinnamon, nutmeg and salt and stir till ingredients are well blended.
  • Add the melted butter and ghee and mix thoroughly with your hand or pastry blender until incorporated and lumpy.
  • Press this mixture into the bottom of a larger pie pan or individual dessert bowls.
  • Bake at 350F for 10 minutes or until golden. Remove from oven and cool.
  • For the filling
  • In a saucepan over medium heat, add cornstarch/flour and sugar. Stir in 1 cup of the blueberries and the rest of the ingredients. Continue to stir often for about 5 minutes or until it starts to boil and thicken. Remove from heat.
  • Place the rest of the blueberries in a big bowl and add the thickened sauce. Stir gently until well incorporated.
  • Pour it into the baked pie crust. Smooth the top and place in fridge, covered for at least 4 hour or overnight.


Can also use Maple Cinnamon Ghee or Honey Ghee.
Super delicious made with fresh strawberries or peaches (peeled), or a mix of berries. Top with whip cream if you desire but this dessert stands well all on its own!
Serves 8 generously!
Tried this recipe?Let us know how it was!