Parchment paper or silicone baking mat (e.g., Silpat)
Rolling Pin
wire rack
Ingrediënten
For the crust:
1¼cups150 g light spelt flour
2ounces57 g unsweetened baking or nondairy bittersweet chocolate, finely chopped
¼cup48 g raw sugar
¼teaspoonbaking powder
¼teaspoonfine sea salt
¼cup60 ml canola oil
3tablespoons45 ml soy or other nondairy milk
Nonstick cooking spray
For the filling:
2cups276 g dry-roasted unsalted whole almonds, ground
⅔cup128 g Sucanat
¼teaspoonfine sea salt
¼cup60 ml plain almond or other nondairy milk
2tablespoons30 ml rum or Kirsch
1teaspoonpure vanilla extract
2teaspoonsground cinnamon or 1 teaspoon pure almond extract
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Top with sliced almonds or a dusting of powdered sugar for extra presentation.Wine Advice:Pair with a sweet dessert wine, such as Port or late harvest Riesling, to complement the almond and chocolate flavors.