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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 Healthy Vitality Treats.

Ingesting healthy foods can make all the difference in how we feel. When we eat more healthy foods and a lesser amount of of the bad ones we generally feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). This can be a problem, however, with regards to eating between snacks. You can spend numerous hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?

If you are not allergic to nuts, try having some almonds! As an all-in-one power booster, almonds provide many health benefits. Several vitamins and minerals are located in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. In the case of almonds, however, they wont allow you to long for a nap. Rather, these nuts aid in reducing stress and provide a calming feeling throughout your body. Almonds typically give you a general increased sense of well-being.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

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 achieve it.

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

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