NO BAKE MINI BLUEBERRY PIES

Yields: 12 servings(1 pie each)
Container Counts: ½ purple, 1½ yellow, 1½ tsp.

Ingredients:

Crust:

• 2 2⁄3 cups coarsely crushed gluten free graham crackers
• 1 Tbsp. pure maple syrup
• ¼ cup + 2 Tbsp. extra-virgin organic coconut oil, melted

Filling:

• 3½ cups fresh blueberries, divided use
• ½ cup coconut sugar
• 1 cup water
• 1 dash sea salt (or Himalayan salt)
• 3 Tbsp. cornstarch + 3 Tbsp. water (combine to make a slurry)
• 2 Tbsp. fresh lemon juice

Directions for Crust:

1. Prepare twelve muffin cups by lining with muffin papers (or coating with spray, if desired). Set aside.
2. Place graham crackers in food processor (or blender); process until finely ground.
3. Add maple syrup and oil; pulse until thoroughly combined.
4. Place 2 Tbsp. graham cracker mixture into each muffin cup; press down with fingers, molding it to cover the bottom and sides of each muffin cup.
5. Place muffin cups in freezer to set.

Filling Directions:

1. While muffin cups are in freezer, bring 2 cups blueberries, sugar, water, and salt to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring occasionally, for 6 to 8 minutes, or until blueberries have burst.
2. Add cornstarch slurry; cook, stirring frequently, for 1 to 2 minutes, or until mixture thickens.
3. Remove from heat. Add remaining 1½ cups blueberries and lemon juice; mix well. Chill in refrigerator until blueberry mixture has reached room temperature.
4. Fill each muffin cup with ¼ cup blueberry mixture. Chill muffin cups in refrigerator for approx. 2 hours, or until blueberry mixture has set.
   RECIPE NOTE:
   • Freeze leftovers in an airtight container for up to 3 months.