Name: Almond Pie with Chocolate Crust
Prep time: 45 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; ⅔ 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

To make the crust:
In a food processor, combine spelt flour, chocolate, sugar, baking powder, and salt.
Pulse until well blended.
Add canola oil, 1 tablespoon (15 ml) at a time, pulsing between additions.
Gradually add nondairy milk, 1 tablespoon at a time, until a dough forms.
Shape the dough into a disk, wrap it, and chill for 1 hour.
Roll the chilled dough into a 12-inch (30-cm) round between two sheets of parchment paper or silicone mats.
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly grease an 8-inch (20-cm) round cake pan with nonstick spray.
Transfer the rolled dough into the prepared pan.
If the dough tears, patch it together.
Press the edges to create a ½-inch (1.
3-cm) high rim and crimp if desired.
Set aside.
To make the filling: In a large bowl, combine ground almonds, Sucanat, and salt.
Stir in nondairy milk, rum, vanilla extract, and cinnamon until fully combined.
Pour the filling into the crust and spread evenly.
Bake for 20–22 minutes, or until the filling is set.
Cool the pie on a wire rack.
Serve at room temperature or chilled.

Almond Pie with Chocolate Crust

Equipment

Ingredients

For the crust:

For the filling:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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