Chocolate Fudge Pie


Chocolate and peanut butter. Everyone knows this is the perfect combination of sweet and salty. With the decadence of fudge, who could resist? Seriously if anyone can say no to this pie I will bow down to their self control.

This pie has a crumbly base with a thick fudgy chocolate filling. The perfect indulgence for a date night or a movie night snuggled under the blankets. Don’t worry, unless you eat the whole thing. Which admittedly is tempting but you won’t have to run that extra 20 minutes trying to work it back off.

You probably think that creating a perfect pie base is a no go without butter but I am here to prove you wrong. This whole pie is actually vegan. Which means you don’t need dairy to make things super tasty. Peanut butter is better than butter anyway. I mean you don’t see people eating butter off a spoon.




2 tablespoons peanut butter

2 tablespoons coconut oil

1 tablespoon maple syrup

1 tablespoon brown sugar

1 teaspoon vanilla essence

1/2 teaspoon salt

1/2 cup almond meal.

1/2 cup oat flour


2 tablespoons coconut oil

4 tablespoons date paste

1 teaspoon vanilla essence

1/2 teaspoon salt

40g dark chocolate

2 tablespoons brown sugar

2/3 cup almond meal

1/3 cup oat flour

1/2 teaspoon bi-carb soda

2/3 cup almond milk



  1. preheat oven to 180 degrees Celsius.
  2. Grease 8 inch round pie dish with coconut oil.
  3. In a small saucepan melt the coconut oil and peanut butter together. Take off the heat.
  4. Add the rest of the ingredients and mix well.
  5. Press into pie dish, making sure the sides are covered.
  6. Bake for 12 minutes or until slightly golden.


To make the date paste boil 1 cup chopped and pitted dates in 2/3 cup water, on a low heat for 10 minutes. Blend to make a paste. The remaining amount can be frozen to be used in other recipes.

  1. Melt the coconut oil then add the chocolate and stir on a low heat, until melted and glossy.
  2. Take off the heat and add the date paste, vanilla essence, salt and maple syrup.
  3. Mix in the almond meal, bi-carb soda and oat flour.
  4. Mix in the almond milk.
  5. Pour into the pie crust and bake for a further 15 minutes.
  6. The center should just wobble if touched.
  7. Allow to chill in the refrigerator for 2 hours or overnight before serving with a big ball of vegan ice cream or a dollop of coconut cream.

Happy Baking!







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