The best Pesach squares you ever tasted! It starts with a thin almond crust that gives it just the right amount of body and balance of flavor. Then there’s a rich, delicious fudgy filling that makes it totally irresistible. Nobody believed they were Shehakol! They’ve become a year-round favorite in my house. Yields 20–24 squares.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all crust ingredients together in a small bowl.
With wet hands, press as evenly as possible on the bottom of a9 x 13-inch (20- by 30-centimeter) pan lined with Gefen Parchment Paper. Bake for five minutes. Cool slightly.
Beat eggs, sugar, and salt until light and lemony, about five minutes.
Melt chocolate and coconut oil together in a double boiler. Add to egg mixture at low speed.
Add cocoa and vanilla sugar and mix until well incorporated. Don’t overmix.
Pour over prebaked crust and bake for 30–40 minutes or until done. Don’t overbake. Cool and cut into squares.
Melt cocoa, coffee, and coconut oil together in a small saucepan over low heat for about five minutes, stirring occasionally. It should reach a very low boil.
Remove from heat; stir in confectioners’ sugar and vanilla sugar. Whisk in hot water, one tablespoon at a time, until glaze is thick and smooth. (You might want to add more water to thin it out a bit.)
Pour immediately over cooled, cut fudge squares.
Top with crushed candied almonds if desired. Do this right away, as the glaze dries quickly.
This glaze is fabulous over any cake or even on ice cream, slightly warmed.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz