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Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
Rich, creamy, and totally addictive. A perfect refreshing dessert after any Yom Tov seudah. The best part is that there’s no equipment necessary, and they freeze well. They taste even better straight from the freezer! Yields 36 bars (less if you cut them larger)
2 cups Gefen Almond Flour
1/4 cup sugar
3 tablespoons Manischewitz Potato Starch
scant 1/4 teaspoon salt
full 1/3 cup coconut oil, slightly warmed
2/3 cup sugar
1/3 cup coconut oil
1 (3-and-1/2-oz./100-g) bar Schmerling’s Dark Mint 72% cocoa bar
1/2 teaspoon Gefen Cocoa Powder
2 eggs
1/8 teaspoon salt
1 teaspoon Gefen Vanilla Extract or vanilla sugar
1 tablespoon white vinegar
Gefen Confectioners’ Sugar, for sprinkling (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.
For the crust: Whisk together the almond flour, sugar, potato starch, and salt in a small bowl. Add the coconut oil and mix together well with a spoon or your fingers until the mixture is crumbly. Press onto the bottom of the prepared baking pan. Bake for eight minutes.
Meanwhile, prepare the filling: In a medium-sized pot over low heat, heat the sugar and coconut oil until the sugar starts to melt and is a very pale beige. Remove from heat. Add the chocolate bar, broken in pieces, and the cocoa. Blend together well until the chocolate is completely melted.
In a separate bowl, whisk the eggs, salt, vanilla, and vinegar until frothy. Add to the chocolate mixture and quickly whisk all together until creamy. Pour over crust and return to oven for 18–20 minutes.
Remove from oven and allow to cool. Sprinkle with confectioners’ sugar, if desired.
Photography by Hudi Greenberger
Styling by Renee Muller
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