Name: Almond Delight Pie with Chocolate Crust
Prep time: 20 min
Cook time: 22 min
Ingredients: 1¼ cups 150 g light spelt flour; 2 ounces 57 g unsweetened baking or nondairy bittersweet chocolate, finely chopped; ¼ cup 48 g raw sugar; ¼ teaspoon baking powder; ¼ teaspoon fine sea salt; ¼ cup 60 ml canola oil; 3 tablespoons 45 ml soy or other nondairy milk; Nonstick cooking spray; 2 cups 276 g dry-roasted unsalted whole almonds, ground; 1 cup 128 g Sucanat; ¼ teaspoon fine sea salt; ¼ cup 60 ml plain almond or other nondairy milk; 2 tablespoons 30 ml rum or Kirsch; 1 teaspoon pure vanilla extract; 2 teaspoons ground cinnamon or 1 teaspoon pure almond extract

In a food processor, blend the flour, chocolate, sugar, baking powder, and salt until combined.
Add the oil, 1 tablespoon at a time, pulsing after each addition.
Add the nondairy milk, 1 tablespoon at a time, until a dough forms.
Shape the dough into a disk and chill for 1 hour.
Roll out the dough into a 12-inch (30 cm) round between two pieces of parchment paper or silicone baking mats.
Preheat the oven to 375°F (190°C).
Lightly grease an 8-inch (20 cm) round cake pan with nonstick spray.
Transfer the dough to the prepared pan, patching any tears if needed.
Press the edges down to create a ½-inch (1.
3 cm) high border and crimp the edges for a decorative look.
In a large bowl, combine ground almonds, Sucanat, and salt.
Stir in the nondairy milk, rum (or Kirsch), vanilla, and cinnamon until well mixed.
Pour the almond filling into the crust and spread evenly.
Bake for 20-22 minutes, or until the filling is set.
Let cool on a wire rack before serving.
Serve at room temperature or chilled.

Almond Delight Pie with Chocolate Crust

Equipment

Ingredients

For the crust:

For the filling:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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