Easiest Way to Cook Yummy Bluechoc fudge layer pie

Without fail making ultimate Bluechoc fudge layer pie easy, delicious, practical. Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. 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. Easy to make with healthy nutritious ingredients.

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.

Choc Fudge Single Layer no decoration.

Good Evening every body, at this time you get present recipe Bluechoc fudge layer pie with 16 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 12 stages of easy cooking Bluechoc fudge layer pie.

Ingredients all Bluechoc fudge layer pie

1. Prepare : base layer.

2. Prepare : almonds.

3. Needed : vanilla extract.

4. Needed : maple syrup.

5. Needed : middle layer.

6. Needed : creamed coconut block (or coconut butter).

7. Prepare : cacao powder.

8. Needed : maple syrup.

9. Prepare : vanilla extract.

10. Prepare : top layer.

11. Needed : creamed coconut (or coconut butter).

12. Needed : cashew nuts.

13. Prepare : dates (pitted).

14. Needed : vanilla extract.

15. Needed : maple syrup.

16. Prepare : frozen blueberries.

Choc Fudge Single Layer no decoration.

Blueberry Chocolate Fudge Layer Pie - gluten-free, vegan, no-bake.

Naturally gluten-free, vegan and free from refined sugar.

Easy to make with healthy nutritious ingredients.

If all ingredients Bluechoc fudge layer pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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