3 ½ cups (525g) fresh or frozen blueberries
½ cup (100g) coconut sugar or cane sugar
2 tbsp cornstarch (or arrowroot powder)
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
½ tsp cinnamon
For Vegan Egg Wash:
2 tbsp almond milk or coconut milk
1 tsp maple syrup
2 ½ cups (310g) all-purpose flour
½ cup (120ml) coconut oil or vegan butter, cold and cubed
1 tbsp sugar
½ tsp salt
6-8 tbsp ice water
For Bournville Chocolate Layer:
½ cup (120ml) coconut milk
85g Cadbury Bournville dark chocolate
1 tbsp maple syrup
Mix flour, sugar, and salt. Add coconut oil and mix with fingers until crumbly. Add ice water gradually and make a dough.
Divide dough into two parts, roll into discs and wrap in plastic wrap. Refrigerate for 30 minutes.
Heat coconut milk until warm and pour over chopped Bournville dark chocolate. Let sit to melt chocolate then stir in maple syrup.
Combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla in a saucepan. Cook on medium, stir until thick. Set aside.
Roll one pie disc and fit into pie pan. Spread chocolate layer then add filling. Place the second disc, make holes, and brush with vegan egg wash.
Bake the pie in a preheated oven at 190°C for 45-50 minutes. Let cool, then garnish and slice to serve.