Vegan Blueberry Pie Bombs

Ingredients:

  • 1 cup fresh blueberries
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons almond milk (for brushing)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small saucepan, combine the fresh blueberries, maple syrup, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
  3. Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into 9 equal squares.
  4. Spoon a tablespoon of the blueberry mixture into the center of each pastry square.
  5. Fold the corners of each pastry square towards the center, creating little bundles. Pinch the edges together to seal.
  6. Place the filled pastry bundles seam-side down on the prepared baking sheet.
  7. Lightly brush the tops of the pastry with almond milk and sprinkle with granulated sugar.
  8. Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed up.
  9. Allow the blueberry pie bombs to cool slightly before serving.

Nutritional Information (per serving):

  • Calories: 140 kcal
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 65mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 6g
  • Protein: 2g

Enjoy these delightful vegan blueberry pie bombs as a tasty treat or dessert option!