Vegan Blue Pie

This vegan spring pie combines a soft, slightly tender oat base with a light and airy vanilla cream filling.

The base is made from ground oats and coconut cream, creating a naturally gluten-free foundation with a soft yet stable texture. It holds its shape well while remaining pleasantly tender.

The filling is a smooth vanilla cream, prepared from plant-based pudding and cream cheese, then lightened with whipped coconut cream. This creates a balanced texture — creamy yet airy, with a clean, delicate flavour.

An optional touch of butterfly pea powder adds a subtle natural colour, giving the dessert a refined, seasonal appearance.

When prepared as described, this recipe is vegan, gluten-free and sugar-free, offering a lighter alternative to traditional cream pies.

Oats - Oat Flour

We always use certified gluten-free oats. Although oats themselves do not naturally contain gluten, they are often processed in facilities that also handle wheat, barley or rye, which can lead to cross-contamination. Choosing oats that are specifically labelled gluten-free helps ensure they are suitable for gluten-free baking.

When a recipe calls for oat flour, we simply make it at home by grinding gluten-free oats. This can easily be done in a coffee grinder or a high-speed blender such as a Nutribullet. Freshly ground oat flour works very well in baking and allows you to control the texture depending on how finely the oats are milled.

Coconut Cream

Coconut cream is used to create a light, airy texture in dairy-free recipes, particularly when whipped into a soft cream.

For best results, the coconut cream must be thoroughly chilled — ideally refrigerated for at least overnight. This step is essential, as only well-chilled coconut cream can be whipped successfully.

If using canned coconut milk, choose a full-fat version and refrigerate it unopened. Once chilled, open the can carefully and scoop out the thick, solid cream from the top. This is the part used for whipping. The remaining liquid can be reserved and used in other parts of the recipe, such as creams or sauces.

For optimal whipping, use a coconut cream with at least 20% fat content. Transfer the chilled cream into a tall container and whip using an electric mixer on high speed for approximately 4–5 minutes, until light and fluffy.

Plant-Based Cream Cheese

Plant-based cream cheese provides a smooth, creamy texture and a mild, slightly tangy flavour, making it a versatile ingredient in both sweet and savoury recipes.

In our recipes, we use Violife Creamy, which blends easily and creates a stable, well-balanced consistency in creams and fillings. It works particularly well when combined with melted chocolate, helping to create a smooth, spreadable texture.

As a dairy-free alternative, it allows for rich, creamy results without the use of traditional cream cheese.

Eiravee Sweet Blend

Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.

It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.

Cornstarch (Cornflour)

Cornstarch is a finely milled starch commonly used to improve texture in baking and desserts. In gluten-free recipes, it plays an important role in creating a lighter, softer crumb by reducing density and adding a delicate, tender structure.

It is often used in small amounts to balance heavier flours or fibre-rich blends, helping to achieve a more refined, less compact result. In addition to baking, cornstarch is widely used as a thickening agent for sauces, creams and fruit fillings, where it creates a smooth, glossy consistency without affecting flavour.

When heated with liquid, cornstarch gelatinises — meaning it absorbs moisture and thickens the mixture. This property helps stabilise batters and fillings, contributing to a cohesive texture and preventing excess moisture from separating during baking.

Butterfly Pea Powder

Butterfly pea powder is a natural plant-based colouring made from dried butterfly pea flowers. It adds a soft blue hue to creams and desserts without affecting the flavour.

Its colour can shift depending on acidity — when combined with lemon juice or other acidic ingredients, it may turn from blue to a gentle purple tone.

In recipes, it is used primarily for visual effect, creating a delicate and refined appearance without the need for artificial colourings.

Nutritional values per slice

Energy (Kcal): 165.8

Fat: 10.5 g

Protein: 3.1 g

Carbohydrates: 13.6 g

of which sugars: 1.1 g

Fibre: 1.5 g

Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.

Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.