No bake blueberry pie

1. Lightly oil a pie dish or line it with parchment paper.
2. Prepare the crust. In a bowl, mix the Graham cracker crumbs, melted butter, coconut oil, maple syrup, and salt until well combined.
3. Press the mixture evenly into the bottom of the dish (preferably a springform pan) to form the crust.  
4. Chill in the refrigerator while preparing the filling.
5. Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Add the greek yogurt, maple syrup, and blueberries, and mix until the texture is creamy.
6. Gently fold in the chia seeds using a spoon.
7. Pour the filling over the prepared crust and smooth the top with a spatula. Refrigerate for 2 hours.
8. To serve, top with Verifruit blueberries covered in cream fudge chocolate and a few fresh wild blueberries, if desired.

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