Superfood sweet treats are easy to get excited about. They are surprisingly easy to make and in the case of today’s Blueberry & Chocolate Fudge Pie, require no baking what-so-ever.

This dessert just happened effortlessly when I was in the flow in my kitchen recently. I started off earlier by soaking the cashew nuts, allowing them to soak for an hour or so to soften them (making them easier to blend).

Then the rest was just a fun dance in the kitchen as this medley of deliciousness came together with its three delicious layers.

What makes it a ‘superfood’ sweet treat? To me, a superfood is a nutrient dense ingredient.

This recipe is jam-packed full of nutrients. Every single morsel is brimming with vitamins, minerals, healthy fats, protein, and anti-oxidants.

With cashew nuts, almonds and coconut there are an abundance of healthy fats in this pie. Healthy, plant-based fats are essential for healthy heart function and to improve memory and brain health.

This recipe calls for creamed coconut OR coconut butter.

Creamed coconut versus coconut butter?

Creamed coconut is essentially the same as coconut butter (which is different again to coconut oil) – it is, however, quite a bit less expensive to buy than the butter. You can use them interchangeably. The creamed coconut may have a minimal amount of solidified coconut oil in the pack, although this works fine in recipes. In the UK, Europe and North America you can find creamed coconut in the form of a block in good health food stores.

Read all about what creamed coconut is here:

What is Creamed Coconut (versus coconut butter & coconut cream)

Ok let’s make this…



Blueberry Chocolate Fudge Layer Pie - gluten-free, vegan, no-bake Yield: 8 slices Prep Time: 20 minutes Total Time: 20 minutes Blueberry chocolate fudge layer pie. Naturally gluten-free, vegan and free from refined sugar. Easy to make with healthy nutritious ingredients. Print Ingredients Base Layer 150g almonds

1 teaspoon vanilla extract

2 tablespoons maple syrup Middle Layer 150g creamed coconut block (or coconut butter)

2 tablespoons cacao powder

2 tablespoons maple syrup

1 teaspoon vanilla extract Top layer 50g creamed coconut (or coconut butter)

100g cashew nuts

50g dates (pitted)

1 teaspoon vanilla extract

1 tablespoon maple syrup

75g frozen blueberries Instructions In advance Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer). Base layer Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed. Line a loaf tin with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer. Middle layer Soften the creamed coconut block (unless it is soft already) by chopping it finely and then placing in a heatproof dish. Place that dish into a pan containing about an inch of water. Heat up the water, which should then gently melt the coconut. When melted, add the cacao, maple syrup and vanilla extract. Mix in thoroughly. Compact this down onto the base layer. Press down with the back of a spoon. If the mixture starts to coagulate then simply press down with the pads of your fingers instead (I always end up doing this with my fingers. The warmth of your hands seems to allow it to be pressed down without coagulating). Pop it back in the fridge whilst you make the top layer. Top layer Finely chop the creamed coconut. Pop the chopped coconut, soaked cashew nuts, dates, vanilla and maple syrup into the food processor and blend thoroughly until there are no pieces and everything is evenly combined. Add the frozen blueberries last of all. Blend in the processor and combine thoroughly. Spread the top layer on evenly. Pop it in the fridge for at least an hour, until to top layer firms up (alternative pop it in the freezer if you want it faster). To serve Slice and serve. This keeps well for a few days in the fridge or keeps for a couple of months in the freezer.

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