Bluechoc fudge layer pie
Bluechoc fudge layer pie

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bluechoc fudge layer pie. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Bluechoc fudge layer pie is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Bluechoc fudge layer pie is something that I’ve loved my entire life. They are fine and they look wonderful.

Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. Easily made with healthy nutritious ingredients. If you're looking for a dense fudgey pie this is Absolutely Not it.

To begin with this recipe, we must first prepare a few components. You can have bluechoc fudge layer pie using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Bluechoc fudge layer pie:
  1. Make ready base layer
  2. Prepare 150 g almonds
  3. Prepare 1 teaspoon vanilla extract
  4. Prepare 2 tablespoons maple syrup
  5. Prepare middle layer
  6. Prepare 150 g creamed coconut block (or coconut butter)
  7. Prepare 2 tablespoons cacao powder
  8. Take 2 tablespoons maple syrup
  9. Take 1 teaspoon vanilla extract
  10. Prepare top layer
  11. Take 50 g creamed coconut (or coconut butter)
  12. Get 100 g cashew nuts
  13. Take 50 g dates (pitted)
  14. Get 1 teaspoon vanilla extract
  15. Prepare 1 tablespoon maple syrup
  16. Get 75 g frozen blueberries

A rich brownie-like cake layer on top, and a gooey A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking. Gooey chocolate fudge pie studded with pecans. You could also call this brownie Spread chopped pecans in a layer in the bottom of chilled pie crust. Just curious to know if Ghiradelli choc chips are okay for the dark chocolate, or is a bar.

Instructions to make Bluechoc fudge layer pie:
  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.

Triple Chocolate Cookies - reserved for Chocolate Monsters only! Cover and freeze for several hours until firm. Garnish with additional whipped topping or sweetened whipped cream. Tightly cover and re-freeze any leftover pie. To make the fudge mixture, in medium saucepan, heat remaining chocolate chips and condensed milk over a medium heat - stirring until chocolate has melted and mixture is combined.

So that’s going to wrap it up for this special food bluechoc fudge layer pie recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!