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Blueberry Chocolate Pie

Print Recipe
Servings: 8

Ingredients
  

Bottom layer:
  • 100 g dates about 15 dates
  • 200 g walnuts
  • 60 g almond flour
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
Middle layer:
  • 200 g coconut cream half a can
  • 3 tbsp cocoa powder
  • 1 tbsp maple syrup
Top layer:
  • 100 g dates about 15 dates
  • 200 g coconut cream half a can
  • 200 g cashews soaked for at least 1 hour
  • 200 g frozen blueberries
  • Juice of 1 lemon
  • 1 tbsp maple syrup

Instructions
 

  1. Make the bottom layer: Add the dates, walnuts, almond flour, maple syrup, and vanilla extract to a food processor. Blend until the mixture comes together and holds when pressed. Press firmly and evenly into the base of a lined pie or springform pan. Place in the freezer while you make the next layer.
  2. Make the middle layer: Whisk together the coconut cream, cocoa powder, and maple syrup until smooth and well combined. Spread evenly over the bottom layer. Return to the freezer until set, at least 30 minutes.
  3. Make the top layer: Drain the soaked cashews. Add them to a blender or food processor along with the dates, coconut cream, frozen blueberries, lemon juice, and maple syrup. Blend until completely smooth and creamy.
  4. Assemble: Pour the blueberry layer over the set chocolate layer and smooth the top.
  5. Set: Store in the fridge for a softer texture or the freezer for cleaner slices. If freezing, let it sit at room temperature for 10-15 minutes before slicing.