No Bake Mini Blueberry and Blackberry Pies

I love fruity pies! These blueberry and blackberry pies are full of flavor, easy to make, and as healthy as a pie can be.

Recipe adapted from Fixate

Ingredients:

Crust:

2 cups shortbread cookie crumbs (graham cracker crumbs work too)

2 tablespoons pure maple syrup

1/4 cup melted extra virgin coconut oil

Filling:

3 cups fresh blueberries

1/2 cup fresh blackberries

1/2 cup coconut sugar

1 cup water

1 dash sea salt

3 tablespoons cornstarch + 3 tablespoons water to make a slurry

2 tablespoons lemon juice + zest from 1 lemon

Directions:

Crust

1. Prepare 12 muffin cups by lining with muffin papers.
2. Place shortbread cookies or graham crackers in a food processor and pulse to a fine crumb. You want 2 cups of crumbs.
3. Add maple syrup and coconut oil. Pulse to mix.
4. Scoop 1-2 tablespoons of crumbs into each muffin cup. Use a spoon to press down.
5. Place muffin pan in the freezer to set.

Filling

1. Bring 2 cups of blueberries, sugar, water, and salt in a medium saucepan over medium high heat to boil. Reduce eat to medium low and boil for 6-8 minutes until blueberries begin to burst.
2. Add cornstarch slurry cook 1-2 more minutes stirring frequently until sauce thickens.
3. Remove from heat. Add remaining cup of blueberries and 1/2 cup blackberries, lemon juice, and lemon zest. Chill in the refrigerator until mixture has reached room temperature.
4. Fill each muffin with 1/4 cup filling. Chill muffins in the refrigerator for at least 2 hours or until muffins have set.
5. Enjoy! Store in the refrigerator. You can also freeze leftovers to enjoy later.