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Easter isn’t Easter without indulging in chocolate – made a Vegan Chocolate Fudge Pie to fill the spot. This was amazing, got the thumbs up from everyone.

For the crust:
3/4 cup almonds
1/4 cup sunflower seeds
1/4 cup pepita seeds
1/4 cup shredded coconut
1/4 cup cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract


For the filling:

2 cups cashews

1/2 cup maple syrup

1/2 cup water
1/2 cup coconut oil
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla

Pulse the nuts and seeds in a food processor until finely chopped.
Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
Press the dough into a pan.
For the filling, process the cashews into a fine powder.
Add in the maple syrup and water and continue blending until smooth.
Add in the rest of the ingredients and process until it forms a smooth liquid filling.
Pour the filling over the crust and spread into an even layer.
Refrigerate for a 4 hours until the center has set. Cut with a sharp knife into servings. Keep in fridge.