Bluechoc fudge layer pie. Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. Easily made with healthy nutritious ingredients. Naturally gluten-free, vegan and free from refined sugar. Bluechoc fudge layer pie

You can cook Bluechoc fudge layer pie using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Bluechoc fudge layer pie
  1. Prepare of base layer.
  2. You need 150 g of almonds.
  3. It’s 1 teaspoon of vanilla extract.
  4. You need 2 tablespoons of maple syrup.
  5. It’s of middle layer.
  6. It’s 150 g of creamed coconut block (or coconut butter).
  7. It’s 2 tablespoons of cacao powder.
  8. It’s 2 tablespoons of maple syrup.
  9. Prepare 1 teaspoon of vanilla extract.
  10. You need of top layer.
  11. Prepare 50 g of creamed coconut (or coconut butter).
  12. You need 100 g of cashew nuts.
  13. Prepare 50 g of dates (pitted).
  14. It’s 1 teaspoon of vanilla extract.
  15. Prepare 1 tablespoon of maple syrup.
  16. Prepare 75 g of frozen blueberries.

Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. Easily made with healthy nutritious ingredients. Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy. If you just love mint as my fmaily does you'll like this recipe and LOVE it if you love choc. chip mint ice cream or junior mints.

Bluechoc fudge layer pie step by step

  1. 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)..

  2. 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..

  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..

  4. 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..

  5. 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..

  6. 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)..

  7. Pop it back in the fridge whilst you make the top layer..

  8. 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..

  9. Add the frozen blueberries last of all. Blend in the processor and combine thoroughly..

  10. Spread the top layer on evenly..

  11. 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)..

  12. 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..

A classic and simple homemade fudge recipe with a few tips and tricks for a successful batch. Making fudge at home can go sideways fast! You will need your mom's help to make this pie because the mixture gets very hot during the stove part. I love chocolate as much as I love pie! Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.