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:
1 cup almonds
1 cup oats (you can make it gluten free)
10 medium dates, soaked in hot water
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.