Bluechoc fudge layer pie
Bluechoc fudge layer pie

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, bluechoc fudge layer pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Bluechoc fudge layer pie is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Bluechoc fudge layer pie is something that I’ve loved my entire life.

Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. Easily made with healthy nutritious ingredients. You will need your mom's help to make this pie because the mixture gets very hot during the stove part.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bluechoc fudge layer pie using 16 ingredients and 12 steps. Here is how you cook that.

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

Fudge-Bottom Candy Crunch Pie Fudge-Bottom Candy Crunch Pie. Next time I might try brown sugar in the crust. Eggs, butter, flour and sugar are stirred together, and combined with flour, unsweetened cocoa and oodles of chocolate chips. This batter is poured into a prepared crust and baked until everything melts and mingles.

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.

This pie is especially rich and decadent when served warm with huge scoops of vanilla ice cream. One such storied pie is the Fudge Bottom Pie, native to Madison, Wisconsin. An icebox pie with a buttery, sweet-salty graham crust, puddle of fudge, silky layer of vanilla custard, and crowning clouds of sweetened whipped cream, it's a celebration of dairy that lives up to the state's nickname. In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add butter and mix until.

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