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Bluechoc fudge layer pie
Bluechoc fudge layer pie

Before you jump to Bluechoc fudge layer pie recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily provides incredible benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who suffer from diseases such as high blood pressure, which is directly associated with poor eating habits. While we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. People typically assume that healthy diets demand a lot of work and will significantly change how they live and eat. In reality, however, simply making some small changes can positively affect day-to-day eating habits.

To see results, it is definitely not essential to drastically modify your eating habits. It’s not a bad idea if you want to make major changes, but the most important thing is to gradually switch to making healthier eating selections. As you get used to the taste of these foods, you will see that you’re eating more healthily than before. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to bluechoc fudge layer pie recipe. You can have bluechoc fudge layer pie using 16 ingredients and 12 steps. Here is how you cook it.

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

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