Almond Pie with Chocolate Crust
A chewy almond filling sits atop a rich chocolate crust in this elegant, sweet vegan pie. Perfect for special occasions or a decadent treat!
Equipment
- 8-inch (20-cm) round cake pan
- Food processor
- Parchment paper or silicone baking mat (e.g., Silpat)
- Rolling Pin
- Wire rack
Ingredients
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
- 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
Instructions
- 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 & 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.
Nutrition values
Calories: 303 kcal | koolhydraten: 29 g | Eiwitten: 6 g | Vet: 19 g | Suiker: 13 g