Almond Delight Pie
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.
Equipment
- 8-inch (20-cm) round cake pan
- Mixing bowls
- Parchment paper or silicone baking mats
- Rolling Pin
- wire rack
Ingrediënten
For the crust:
- 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
For the filling:
- 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
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.
Nutritional Information
Calories: 340 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 20 g | Fiber: 5 g | Sugar: 18 g | Salt: 0.3 g
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