No-Bake Blackberry Yogurt Pie

I still had some blackberries left over from last Tuesday's blackberry-picking adventure. I had about a pint left, so I decided to make a no-bake yogurt pie. The crust is made from almonds, oats, and dates, and can be made gluten free by using gluten-free oats. The filling is made with Greek yogurt and set with agar-agar, a vegan "gelatin" derived from seaweed. It's pretty cool to use, and a lot of Asian jelly-like desserts use agar-agar.

No-Bake Blackberry Yogurt Pie 
(can be made gluten-free)

You will need:

Crust Ingredients

1 cup almonds

1 cup oats (you can make it gluten free)

10 medium dates, soaked in hot water

Filling Ingredients

1.5 cups blackberries

2/3 cup milk

2/3 cup sugar

2 tsp agar-agar

1.5 cups Greek yogurt

In a food processor or blender, blend together almonds and oats until it becomes a fine flour. Add the soaked dates, and blend until a crumbly, moist dough forms. Scrape the sides of the food processor or blender to incorporate all the flour into the dough. The dough should look like this:

Dump the dough into a pie plate. Press the dough evenly in the pan to form the crust.

To make the filling, puree the blackberries in a blender until smooth, then add the milk, agar-agar, and sugar. Strain the mixture to remove the seeds. Don't skip this step because I was lazy and left the seeds in and I would not recommend it! Place mixture in a saucepan, and heat until it barely simmers in order to dissolve the agar-agar. Remove from heat and whisk in the Greek yogurt, making sure all the clumps are whisked in. Pour the filling over the crust, and refrigerate until completely cool and set.

Enjoy! <3