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Parve
Easy
24 Servings
Allergens 
40 Minutes
Diets
In keeping with the Purim motif, the base for this dessert is a triangular crispy and chewy chocolate cookie. I topped it with a coconut-pineapple sorbet because fruit and chocolate is always a winning pair. The hot fudge, made with coconut cream, was the perfect complement for this elegant dessert.
1/2 cup (1 stick/100 grams) trans-fat-free margarine, softened
2/3 cup sugar
1 large egg
1/2 teaspoon Gefen Vanilla Extract
3/4 cup flour (I used Shibolim White Spelt)
1/4 cup Gefen Cocoa Powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
1 pint fruit sorbet (I used La Frutta Coconut Pineapple Sorbet with pineapple pieces)
1 13.5-ounce (400-milliliter) can coconut cream (not coconut milk)
12 ounces (340 grams) Glicks Chocolate Chips
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a nine x13-inch (20×30-centimeter) baking pan with Gefen Parchment Paper.
In the bowl of your mixer, beat the margarine and sugar until light and fluffy. Add egg and vanilla, scraping down the bowl as necessary, until well combined. Add flour, cocoa, baking powder, and salt and mix until well blended.
Using a wet spatula, spread the batter evenly in the prepared pan. You might need to wet it more than once, as the batter is thick and doesn’t spread that easily. Sprinkle sliced almonds over the top and press gently into batter. Bake for 15 minutes.
Cut into 12 large squares and then cut each square in half to form triangles. These can be made in advance and frozen.
Melt together the coconut cream and the chocolate in the microwave at 30-second intervals until completely melted. This can be frozen until using.
When ready to use, warm (on top of a slow cooker, for example) so it has the consistency of fudge and pours easily.
Place a cookie on a plate. Top with a small scoop of sorbet.
Fudge can be served in a small schnapps cup on the side of the plate or poured over the sorbet right before serving.
Styling and Photography by Chavi Feldman
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