Blackberry Peach Pie (Vegan)

Blackberry Peach Pie

Blackberry Peach Pie

I am SO excited about this dessert! I wanted to try nut or seed pie crust for awhile now and I am very pleased with the result. I used sunflower seeds for the crust , but I am sure that walnuts and/or almonds will work as well ( that will be another recipe!😉). I had a few ripe peaches and some fresh blackberries and dessert on my mind, and came up with this recipe. I am glad I used them in this recipe as it turned so delicious and we loved the sunflower seed crust! Enjoy!

Also, check out these summer desserts:

Berry Crumble with Orange Blossom Sauce

Raw Berry Crumble with Coconut Vanilla Sauce

Blackberry Peach Pie (vegan)

  • Servings: 6-8
  • Time: 55 min
  • Difficulty: easy
  • Print



  • 3 cups raw sunflower seeds
  • 2 cups soft dates, pitted and roughly chopped
  • 4 tablespoons coconut oil or vegetable oil
  • 3 tablespoons agave nectar or honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Blackberry Peach Filling:

  • 2 cups fresh blackberries
  • 3 cups ripe peaches, pitted and roughly chopped
  • 1 teaspoon vanilla extract
  • freshly grated zest of 1 orange
  • 3 teaspoons orange juice
  • 1/4 cup agave nectar or honey
  • 2 tbs to 1/4 cup arrow root or corn starch (depends how ripe is your fruit)
  • 1 teaspoon cinnamon


  1. Preheat the oven to 350°F. Lightly coat the 9 inch pie dish with a nonstick spray.
  2. Grind the sunflower seeds into small pieces in a food processor. Add the dates and cinnamon and process into a fine crumb. Remove 3/4 cup of the mixture and set aside (this will be your pie topping).
  3. Place the remaining pie crust ingredients into the processor and process the mixture until it forms a fine sticky crumb. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add 1 tsp of water.
  4. Scoop out the mixture into the pie dish and press it down well with your hands into a crust shape. Set aside.
  5. Make the filling. Toss and combine all of the filling ingredients in a bowl.
  6. Spoon into a prepared crust. Sprinkle the filling evenly with the leftover sunflower date crumb mixture. Lightly spay with coconut oil ( optional, but if you have a nonstick spray at home I would recommend as it gives a little bit of color when it bakes!)
  7. Bake for 35- 40 minutes until the filling is bubbly and the crust is golden brown. Remove from oven and let it cool.
  8. Enjoy!

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  • Reply
    June 20, 2016 at 1:58 pm

    I love sunflower seeds and this pie sounds delicious. Blackberry and peach is one of my all time favorite combinations. Just beautiful.

  • Reply
    Julie is Hostess At Heart
    June 20, 2016 at 2:21 pm

    This looks and sounds delicious!

  • Reply
    June 20, 2016 at 4:31 pm

    Yum! I need to make this ASAP!

  • Reply
    Long Player Kitchen
    June 21, 2016 at 12:16 am

    Looks amazing!

  • Reply
    June 21, 2016 at 5:55 am

    Such an interesting combination with dates, lots of sunflower seeds and the best, blackberries and peaches. Sounds like a recipe we all need to make 🙂

    • Reply
      June 21, 2016 at 11:09 am

      Thanks! Peaches and blackberries are one of my favorite combinations, especially when peaches are so good right now:)

  • Reply
    June 21, 2016 at 10:53 am

    yum yum yumm…!!

  • Reply
    June 22, 2016 at 9:42 am

    Love this. Looks so comforting.

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