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Calling all the chocolate lovers for this decadent chocolate pie. It’s so rich and satisfying, and perfect with a glass of tea to end a beautiful Yom Tov meal.
I always use Gefen coconut oil spray to ensure my tart removes seamlessly from the pan.
2 cups finely ground blanched almond flour, such as Gefen
1/4 cup unsweetened Gefen Cocoa Powder
1/4 cup melted coconut oil
3 tablespoons Gefen Maple Syrup
1/2 teaspoon fine salt
1 and 1/2 cups full fat coconut milk
1 pound (16 ounces) dark chocolate, chopped
1 teaspoon Gefen Vanilla Extract
pomegranate seeds for topping
Preheat oven to 350 degrees Fahrenheit.
Stir together crust ingredients in a bowl until evenly combined.
Spray a nine-inch tart pan generously with Gefen coconut oil spray Press the crust mixture evenly into the bottom of the pan. Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and cool.
Meanwhile, as the crust is baking, heat the coconut milk on the stovetop until simmering. Place the dark chocolate in a bowl and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract.
Pour the chocolate filling into the baked crust and smooth the top with a spoon until it is even. Add pomegranate seeds immediately. Refrigerate for at least two hours, or until firm.
Sponsored by Gefen
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