My chocolate pie is one of the oldest recipes I make.
It has always been based on almond flour,
as it is a recipe meant for Passover,
and I made it every holiday long before I discovered my celiac disease.
This chocolate pie is one of the bites my family looks forward to every Passover.
But this year, I made it, especially for my two younger brothers, Yuvel and Daniel.
I received my brothers as a gift when I was 10.
It was one of the most special gifts I have ever received in my life.
Our childhood was wonderful and embracing,
in a home that was always full of warmth, love, and comforting good food.
Last October, they both went to reserve duty,
and the turmoil at home was significant.
We were all worried about their safety, and having thoughts about their security and the moments we pictured they would come home were many.
I found myself turning to the sun and the moon every day,
sending them energies of love, healing, and care.
I transferred my thoughts to them and mainly reduced the worries in my heart.
I knew they and I were looking at the same sun and the same moon while they were deep in Gaza.
Beyond thinking about the moment they would return safely,
the only way to calm my heart and the worries that raged in it was to imagine.
When they were in the heart of Gaza, I imagined everything I would prepare for them the moment they returned.
Among all the foods was also my festive chocolate pie for Passover.
This year, the Passover table will be different in every home in Israel and around the world.
The word “freedom” takes on a different meaning after the difficult events of October 7th.
Every family looks at its family unit with deeper gratitude than usual.
The gathering around the table will be very different, full of thoughts and strength.
This year, I dedicate my chocolate pie to my sweet brothers,
to my family,
to the scarred hearts of all of us and all of Israel.
Although chocolate does not heal such deep pain,
it gives great hope.
The process of making chocolate involves many stages until it becomes delicious and powerful chocolate,
just as our hearts’ healing journey is slow,
family-oriented,
full of compassion,
and food that reminds us of home and better days.
I will end with a prayer and hope that everyone returns soon.
Happy and good days to all of Israel.
Chocolate pie for Passover
Ingredients
Suitable for a 28 cm pie pan:
For the Crust:
● 2 eggs (size M/L)
● 1/3 cup maple syrup (alternatives in “A Little More From Me”)
● A pinch of salt
● 2 cups almond flour
● 1/2 cup cornstarch
● 1/4 cup cocoa powder
● 1 teaspoon baking powder
For the Filling:
● 300 grams dark/milk chocolate
● 400 ml coconut cream/cooking cream / plant-based cream
● 1 tablespoon coconut oil/butter
● A pinch of salt
Preparation
Preheat the oven to 175°C, preferably on turbo mode.
Prepare the crust:
In a bowl, mix the eggs, maple syrup, and salt well.
Add the almond flour, cornstarch, cocoa powder, and baking powder, and mix until a uniform dough is formed. If the dough is too dry, add 1-2 tablespoons of maple syrup.
Roll out the dough between two sheets of baking paper to an even thickness. Remove the top baking paper and, using the bottom baking paper, flip the dough onto the pie pan. Arrange the dough on the edges of the pan and remove the baking paper. Trim any excess dough from the edges and fill any holes in the dough if they appear.
Bake for 15-20 minutes. The dough will brown and puff up slightly. Remove from the oven and let cool while you prepare the filling.
Prepare the filling:
In a bowl, place the broken chocolate, coconut cream, salt, and coconut oil. Melt in the microwave in 30-second intervals until everything is melted and smooth.
Pour the shiny chocolate filling into the center of the baked pie crust. For fans, you can sprinkle a little salt over the melted chocolate in the pie pan, but it’s not necessary.
Refrigerate for at least an hour, or overnight. Serve with lightly sweetened
whipped cream or some fresh fruits and enjoy every bite.
A Little More From Me:
- Can be stored in the refrigerator for up to four days; the crust loses some of its crispness each day.
- You can replace maple syrup with any liquid sweetener you like.
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