Chocolate Fudge Pie


For the Crust:

  • 130g Almonds
  • 85g Walnuts
  • 35g NUA Naturals Cacao Powder
  • 3 tbsp. NUA Naturals Agave Nectar
  • 1 tsp. NUA Naturals Vanilla powder

For the filling:

  • 340g Cashews
  • 120ml NUA Naturals Agave Nectar
  • 120g NUA Naturals Coconut Oil
  • 120ml Water
  • 90g NUA Naturals Cacao powder
  • 2 tsp. NUA Naturals Vanilla Powder


  • For the crust, pulse the almonds and walnuts in a food processor until finely chopped.
  • Add in the agave nectar, cacao powder, and vanilla and continue processing until it forms a mixed dough.
  • Press the crust into a 9-inch pan until the bottom’s about 1/4-inch thick.
  • For the filling, process the cashews into a fine powder. Make sure not to over blend them.
  • Add in the agave nectar 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 over 4 hours until the center has set.
  • Store in the fridge.

Allergy Information

  • Gluten-Free
  • Dairy-Free
  • Raw-Ingredients
  • Vegan

Products used in this recipe


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