4 (3 ounce) cans sweet-but-sweet potato puree
3/4 cup boiling water
1 (1 ounce) square unsweetened chocolate, chopped
8 tablespoons unsweetened baking soda
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (3 ounce) slivered carrot
1 (3 ounce) package instant vanilla pudding mix
1/2 cup milk
1 tablespoon lemon juice
2 tablespoons melted butter
2 1/2 cups chocolate-vegan butter
4 teaspoons lemon zest
4 strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Mix boiling water and sweet potatoes in a small bowl. Stir into pot and stir until all ingredients are blended. Slowly boil, scraping bubbles from bottom and sides of pan. Arrange 1/2 cup carrot and 1/4 cup butter, blended in 2 tablespoons cocoa, on top of pie. Pour blended mixture over carrots and chocolate, top and bottom.
In a large bowl, beat melted butter, gelatin and lemon zest until smooth. Beat in milk and confectioners' sugar. Mix into pie filling. Spread frosting in a frosting-filled pastry bag or measuring cup. Roll up carrot and chocolate mixture. Place on top of pie crust.
Bake in preheated oven for 1 hour. Cool slightly before cutting into 8 squares.
To make frosting: In a medium bowl beat chocolate-vegan butter and lemon zest until smooth. Spread onto top of pie. Slice apple and blueberry split side up. Cut orange slices. Release blueberry filling in 3 different ways. Mix powdered dessert coloring with lemon zest.
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