Bluechoc fudge layer 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. You will need your mom's help to make this pie because the mixture gets very hot during the stove part.

Cover and freeze several hours or until firm. A pie is the perfect Southern touch after a filling meal. This decadent Fudge Pie is one of our favorites, and is made with semi-sweet chocolate and pecans. You can have Bluechoc fudge layer pie using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Bluechoc fudge layer pie

Prepare of base layer.
Prepare 150 g of almonds.
You need 1 teaspoon of vanilla extract.
Prepare 2 tablespoons of maple syrup.
You need of middle layer.
Prepare 150 g of creamed coconut block (or coconut butter).
Prepare 2 tablespoons of cacao powder.
You need 2 tablespoons of maple syrup.
It's 1 teaspoon of vanilla extract.
It's of top layer.
It's 50 g of creamed coconut (or coconut butter).
Prepare 100 g of cashew nuts.
You need 50 g of dates (pitted).
It's 1 teaspoon of vanilla extract.
Prepare 1 tablespoon of maple syrup.
It's 75 g of frozen blueberries.

And what if we told you that most of the work that goes into this dessert recipe involves the microwave? Cover and freeze for several hours until firm. Garnish with additional whipped topping or sweetened whipped cream. Tightly cover and re-freeze any leftover pie.

Bluechoc fudge layer pie step by step

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)..
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..
Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
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..
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..
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)..
Pop it back in the fridge whilst you make the top layer..
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..
Add the frozen blueberries last of all. Blend in the processor and combine thoroughly..
Spread the top layer on evenly..
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)..
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..

French Silk Pie Fudge is a delicious dessert inspired by the classic pie. This easy chocolate fudge recipe is SO This French Silk Pie Fudge is one of my first Christmas themed posts of the year, and it also Chocolate Layer - Make the chocolate mixture in a saucepan. Then pour it over the graham. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined. Photo credit: Wisconsin State Journal, M.