Açaí, Vanilla, and Almond Butter Fudge
[Vegan, Gluten-Free]

To Make the Bottom Layer:

1. Melt the cacao butter gently in a bowl over a saucepan of simmering water (double boiler).
2. Remove it from the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn't set too quickly
3. Evenly distribute the mixture into silicone molds, or into a baking dish lined with parchment paper.
4. Place the mixture into the freezer to set while you prepare the next layer.

To Make the Middle Layer:

1. Melt the cacao butter over a double boiler.
2. Meanwhile take the remaining ingredients, except the acai powder, add them to your blender, and process until they're completely smooth and creamy (about 2 minutes).
3. Add the oil/cacao butter to the mixture and blend them again to combine everything.
4. Split the mixture into 2 parts. Add the açaí powder to one-half and blend to it combine.
5. Remove the fudge from the freezer and distribute the white cream mixture on top of it.
6. Tap the tray down against the counter to remove any air bubbles. Place it back into the freezer for at least 30 minutes.
7. Remove the tray from freezer and make sure that the mixture has set slightly. Add the açaí layer and refreeze for 4 hours or preferably overnight.
8. At this point, you can hold back some of the acai mixture to decorate the chocolate layer if you want.

For the Topping:

1. Melt the cacao butter. Add the maple syrup and vanilla bean paste and continue to stir this gently until smooth. Split the mixture into two parts.
2. Remove the fudge from the freezer and drizzle the first half of the chocolate mixture on top. Put back into the freezer to let it harden slightly.
3. Add the teaspoon of acai powder to the second part and stir it until it's completely mixed.
4. Drizzle this over the fudge so that you get the white/purple effect of both parts.
5. Remove the bars from the molds and cut them into cubes. Store in the freezer.