Looking for the perfect Passover dessert? Or perhaps a delicious vegan cake that’s sure to be a hit? Look no further. Here is a vegan and gluten-free dessert made with almonds, chocolate and a touch of coconut.
One bite will prove that you don’t need to sacrifice taste when it comes to gluten-free, dairy-free dessert. What you get is a pie that is so rich and creamy that no one misses the dairy or flour. The secret is the coconut cream in the chocolate layer (that’s coconut cream, and not coconut water or coconut milk), so look for the can with the highest fat content, and remember to shake the can well first.
The coconut does not stand out here – it’s more of a supporting actor, with the coconut cream in the chocolate layer and the coconut oil in the crust. If you like your coconut a bit more pronounced, feel free to sprinkle coconut shavings on top along with the sea salt. You can also sprinkle toasted almonds on top, but at my house, we prefer the “clean” version, with just the sea salt.
The crust contains almonds two ways – both whole natural almonds and either almond flour or ground almonds. You combine the two in a food processor, add a little maple syrup and melted coconut oil, and you get a wonderful crust. Also worth noting – there’s no white sugar in this recipe, just a small amount of natural maple syrup (and dark chocolate, of course).
Making the pie is super easy, but you’ll need to wait patiently for at least four hours (preferably overnight) before you can dig in. I’ll say that I had a dilemma: Should I put the pie in the freezer for a few hours or in the refrigerator overnight? Would the pie be tastier straight out of the freezer or the refrigerator? The result was extremely delicious either way; it’s just a question of whether you prefer your dessert frozen or chilled.
Either way, this is a terrific dessert to prepare ahead of time. If you want to serve it at your seder next week, you can make it a few days earlier and keep it in the fridge or freezer until you’re ready to serve it.
For the crust:
1 cup whole natural almonds
1 cup almond flour or ground almonds
2 tablespoon natural maple syrup
3 tablespoon coconut oil, melted
For the filling:
300 grams dark chocolate, broken into small pieces
1 tablespoon maple syrup
1 can (400 ml) coconut cream
A little Atlantic sea salt
Start by making the crust:
1. Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
2. Place the whole almonds and almond flour or ground almonds together in a food processor, and mix until you get a coarse mixture.
3. Add 2 tablespoons of maple syrup and 3 tablespoons of melted coconut oil and process a little more, until the mixture is consistently crumbly.
4. Pour the mixture into a pie pan and press it well and uniformly onto the bottom and sides of the pan.
5. Bake for 15-20 minutes or until the crust is golden and lightly browned. Let cool.
Prepare the filling:
6. Place the chocolate pieces in a medium-sized bowl and pour a tablespoon of maple syrup on top.
7. Shake the can of coconut cream. Empty the can into a small pot, heat over a medium flame and bring to a boil.
8. When the coconut cream is boiling, immediately pour it over the chocolate and maple syrup and stir until the mixture is smooth.
9. Pour the chocolate mixture into the cooled pie crust.
Carefully cover the pie with plastic wrap, being careful to keep the plastic wrap from touching the chocolate.
Refrigerate for at least three to four hours or for up to several days. The pie can also be frozen.
If you want, sprinkle a little sea salt and/or almond slivers and/or coconut shavings on top.
The covered pie will keep in the refrigerator for up to five days.