Step 1: Prepare the Crust

1. In a food processor, add the almonds and dates. Blend until the mixture becomes a sticky, crumbly texture.
2. Add the maple syrup (or agave syrup) and pulse a few more times until the mixture is evenly combined.
3. Line a 9-inch springform pan with parchment paper or lightly grease it with coconut oil.
4. Press the crust mixture firmly and evenly into the bottom of the pan. Use the back of a spoon to smooth it out.
5. Place the crust in the refrigerator to chill while preparing the filling.

Step 2: Make the Chia Blueberry Filling

1. In a blender, combine:
   • Blueberries
   • Coconut milk
   • Maple syrup (or agave syrup)
   • Vanilla extract
   • Fresh lemon juice
   • A pinch of sea salt
2. Blend until the mixture is completely smooth. Scrape down the sides as needed to ensure even blending.
3. Pour the mixture into a large mixing bowl and stir in the chia seeds until evenly distributed.
4. Let the mixture sit for 5–10 minutes, stirring occasionally. The chia seeds will absorb the liquid and thicken into a pudding-like texture.

Step 3: Assemble the Pie

1. Take the chilled crust out of the refrigerator.
2. Pour the blueberry chia filling over the crust, spreading it evenly with a spatula.
3. Smooth the top to create a clean, even surface.

Step 4: Chill the Pie

1. Cover the pie with plastic wrap or a reusable cover.
2. Place it in the refrigerator and let it chill for at least 4 hours, preferably overnight. This allows the filling to set completely.

Step 5: Serve and Enjoy

1. Once set, carefully remove the pie from the springform pan.
2. Garnish with:
   • Fresh blueberries or blackberries
   • Edible flowers
   • A sprinkle of shredded coconut or chopped nuts
3. Slice and serve chilled. Enjoy this refreshing, nutrient-packed dessert!