Bluechoc fudge layer pie
Bluechoc fudge layer pie

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, bluechoc fudge layer pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bluechoc fudge layer pie is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Bluechoc fudge layer pie is something which I have loved my whole life. They are fine and they look fantastic.

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.

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

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

Blend remaining whipped topping and remaining chocolate mixture and spread over surface of 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. This Fudge Bottom Pie has a method similar to that of a chiffon pie.

Steps 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.

A yolk-heavy vanilla custard is stabilized with gelatin and lightened with The fudge layer is created by melting a couple ounces of chocolate and whisking it into a small amount of the vanilla custard. Photo credit: Wisconsin State Journal, M. Press firmly in bottom of a pie tin. Soften gelatin in water; set. cool. Mix butter, flour, and pecans;. and beat together chocolate pudding, vanilla pudding, and milk I layered it choc. mint choc.

So that is going to wrap it up with this exceptional food bluechoc fudge layer pie recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!