This chewy almond-filled pie with a rich chocolate crust is a true delight for nut and chocolate lovers. Infused with warm spices and a hint of rum or Kirsch, it's perfect for cozy winter nights and festive gatherings.
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
1cup128 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
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.
Notes / Tips / Wine Advice:
Serving Tip:Dust with powdered sugar or serve with a side of dairy-free whipped cream for an extra festive touch.Wine Advice:Pairs well with a sweet dessert wine like Port or a classic Swiss Kirsch liqueur.