6
ENDING THINGS ON A SWEET NUT
See Nuts Get Their Just Desserts
We come bearing sweet gifts: from wiser choices to utter decadence, nuts and seeds come through for us all once again in this closing chapter. Whether you’re more of a fruit lover or want to go all out with, say, the royal pairing of peanut butter and chocolate, get ready to meet your new favorite dessert ever!
Pistachio Macarons with Orange Ganache Filling
Banana Nut Cookies with Oats and Cranberries
Peanut Butter and Jelly Thumbprints
Pineapple Coconut Macadamia Freezer Pops
Nut Butter Magic Candy Ice Cream Topping
◁ Pineapple Nut Curry Clusters
▸ NUTS AND SEEDS: CASHEW, PEANUT, AND SESAME ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE POTENTIAL
These nuts are sweet, but they have a savory undertone with a touch of spice that makes them addictive! Try them broken up over ice cream or yogurt.
1 cup (220 g) tightly packed brown sugar
2 tablespoons (30 ml) agave nectar or other liquid sweetener
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) tamari
2 teaspoons (4 g) yellow curry powder
1/8 teaspoon cayenne pepper, to taste (optional)
1 cup (112 g) cashews
1 cup (112 g) peanuts
1 cup (5 ounces, or g) chopped dried pineapple
2 tablespoons (16 g) sesame seeds, black or white
Have ready a rimmed baking sheet lined with waxed paper or parchment.
Add the brown sugar, agave, mirin, tamari, curry powder, and cayenne pepper to a pot. Heat over medium heat until the sugar is melted and dissolved and begins to bubble. Stir often. You want to make sure the sugar is completely dissolved, but you do not want to burn the sugar. This should take 5 to 7 minutes.
Add in the remaining ingredients and stir to mix. Pour onto the lined baking sheet and spread evenly into a single layer. Allow to cool completely and break into bite-size pieces. Store in an airtight container.
YIELD: 1 1/2 pounds (12 ounces, or 340 g)
◁ Baked Pears
▸ NUT: PECAN ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
Celine grew up eating the delicious baked apples her mom used to make. This alternate version made with pears—free of refined sugars and as natural as can be—boasts a generous amount of crunchy, buttery pecans, and loads of flavor.
2 large D’Anjou (or other) pears, halved and cored
Generous 1/2 cup (70 g) raw pecan pieces, chopped
4 Medjool dates, pitted and chopped
Generous 1/2 teaspoon pure vanilla extract
Generous 1/2 teaspoon ground cinnamon
1/4 cup (60 ml) unfiltered, unsweetened apple cider (not hard cider) or apple juice, plus extra for basting
Vegan vanilla ice cream or yogurt, for garnish (optional)
Preheat the oven to 350°F (180°C, or gas mark 4). Have a 9-inch (23 cm) square baking dish handy. Fit the pear halves in it.
In a medium bowl, stir to combine the pecans, dates, vanilla, cinnamon, and 1/4 cup (60 ml) cider. Set aside for a couple of minutes to moisten. Fit the mixture into the cored pear halves, pressing down gently to pile it in. Add a couple of extra teaspoons (10 ml) of cider on each pear to baste.
Bake for 25 to 30 minutes, until the pears are tender, and the filling is caramelized and golden brown. Make sure to baste the pears and their filling every 10 minutes. Use a teaspoon to scoop the apple cider that lands at the bottom of the dish, or add extra teaspoons as needed if there isn’t much at the bottom of the dish. If the pears aren’t tender yet but the filling is browning up too quickly, use a piece of foil to loosely cover the tops and continue baking. Let stand 5 to 10 minutes before serving as is, or with a scoop of vegan vanilla ice cream or yogurt.
YIELD: 4 servings
◁ Brigadei-raw
▸ NUT: BRAZIL NUT ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ QUICK AND EASY ▸ SOY-FREE POTENTIAL
Brigadeiro translates to “brigadier” from Portuguese. It is the name of a Brazilian chocolate-caramel bonbon made of cocoa powder, condensed milk, and butter. Our raw version is quite a bit less decadent (but no less delicious), made instead with Brazil nuts and refined coconut oil for richness, and dates for a caramel-like flavor.
1/4 cup (42 g) raw Brazil nuts
2 tablespoons (18 g) cacao nibs
10 pitted Medjool or other favorite dates
1 teaspoon brown rice syrup, date syrup, barley malt syrup, or pure maple syrup
1 teaspoon partially melted coconut oil (like softened butter)
1/2 teaspoon pure vanilla extract
Pinch coarse kosher salt
Coating: Unsweetened cocoa powder, hulled hemp seeds, lightly toasted shredded coconut, or extra cacao nibs
Place the nuts and cacao nibs in a food processor, and blend until finely ground. Add the dates, syrup, oil, vanilla, and salt. Process until a rather smooth and compact paste forms. Set aside.
Grab 1 1/2 teaspoons of the date paste, and shape into a round bonbon. Place on a plate lined with waxed paper. Repeat with remaining paste. You should get 20 bonbons in all, but this might vary slightly. Roll each bonbon into the coating of choice. The quantity will vary: at least 1 tablespoon (5 g) cocoa powder, 1 tablespoon (10 g) hemp seeds, or 1 tablespoon (4 g) shredded coconut; more for cacao nibs. Place the bonbons back on the plate. Store in an airtight container in the refrigerator for at least 1 hour, or until ready to eat. Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
YIELD: 20 bonbons
Pistachio Macarons with Orange Ganache Filling
▸ NUTS: ALMOND AND PISTACHIO ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
French macarons are extremely labor intensive and painstakingly slow to make. The technique used here was developed by the extremely talented Charis who runs the blog Floral Frosting (floralfrosting.blogspot.com) and perfected the vegan French macaron. We highly recommend watching a YouTube video on the process known as macaronage, because words just do not do it justice. You may fail at your first try—or even your second or third try. Just remember you must be patient and consistent. With some practice you will be able to make amazing French macarons.
FOR THE SHELLS:
1/2 cup (120 ml) aquafaba (see notes)
1/2 cup (96 g) granulated raw sugar
1 teaspoon pure vanilla extract
1 1/4 cups (120 g) almond meal, finely ground into a powder
1/2 cup (62 g) pistachios, finely ground into a powder
1/2 cup (60 g) powdered sugar
1/4 cup (31 g) pistachios, chopped
Zest from one orange
FOR THE FILLING:
1/2 cup (120 ml) almond milk
1/2 cup (44 g) vegan chocolate chips
2 teaspoons (10 ml) orange extract
To make the shells: Start by reducing your aquafaba to 1/3 cup (80 ml) by simmering it over medium heat for about 5 minutes. Cool to room temperature. Add the reduced aquafaba to the bowl of your stand mixer and whip using a whisk attachment until soft peaks form. Slowly incorporate the sugar, 1 tablespoon (12 g) at a time. Then incorporate the vanilla. Continue to whip until thick and glossy. Your goal is the consistency of marshmallow fluff.
In a separate bowl, mix together the almond meal, ground pistachios, and powdered sugar. Press through a sieve to remove any large lumps. Pour half the dry mixture into the aquafaba fluff. Use a spatula to fold the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.
Use the macaronage technique to fully incorporate the batter. Press the batter against the side of the bowl with the spatula, then fold it over and swirl it in a figure eight pattern. Repeat this process about 20 times. Your batter should be glossy, but run off your spatula in ribbons that sink into the remaining batter within seconds. (Watch the video!)
Line two baking sheets with parchment paper. (Silicone mats are not recommended for this recipe.) Transfer your batter into a piping bag. Pipe 15 cookies onto each sheet, approximately 1 1/2 inches (7 cm) in diameter. Pick up the cookie tray about 2 feet (60 cm) off the countertop and drop it. This will help get rid of air bubbles and aid in the forming of the “feet.” Top 15 of the cookies with chopped pistachios and orange zest and set aside to rest for 2 to 3 hours.
Place in a cold oven. Close the oven and turn it to 235°F (113°C) and bake for 30 minutes. Turn off the oven, and let the shells rest inside the oven for an additional 30 minutes. Crack the oven door and let them sit another 15 minutes before finally removing them from the oven to cool for an additional 2 hours.
Make the filling: Bring the milk to a boil in a small saucepan. As soon as it begins to bubble, remove it from the heat and whisk in the chocolate chips until they are melted. Mix in the orange extract.
Once the cookies have completely cooled, spread a small amount of filling on the plain cookies. Sandwich the ganache with a cookie topped with pistachios. Store in a very dry place until ready to serve.
YIELD: 30 macarons
◁ Banana Nut Cookies with Oats and Cranberries
▸ NUT: ALMOND AND PEANUT ▸ SOY-FREE POTENTIAL
Hearty enough for breakfast and just sweet enough for dessert. Our favorite time to enjoy these nutty-fruity cookies is . . . anytime.
2 cups (156 g) quick-cooking oats
1 cup (120 g) whole wheat pastry flour
1 cup (96 g) almond meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (235 ml) almond milk
1/2 cup (110 g) packed brown sugar
1/2 cup (120 ml) pure maple syrup
1/4 cup (64 g) peanut butter
1/4 cup (60 ml) melted coconut oil
1/4 cup (60 ml) aquafaba (the liquid from a can of chickpeas)
2 teaspoons (10 ml) pure vanilla extract
1 cup (100 g) crushed banana chips
1 cup (90 g) sliced almonds
1 cup (122 g) dried cranberries (or raisins)
1/2 cup (60 g) finely shredded coconut
Preheat the oven to 350°F (180°C, or gas mark 4). Have ready a baking sheet lined with parchment or a reusable baking mat.
Add the oats, flour, almond meal, baking soda, baking powder, and salt to a large mixing bowl. In a separate bowl, mix together the milk, sugar, brown sugar, maple syrup, peanut butter, coconut oil, aquafaba, and vanilla. Add wet to dry and mix until well combined. Fold in the banana chips, almonds, cranberries, and coconut.
Drop 2 heaping tablespoons (35 g) of dough onto the baking sheet and press slightly to flatten. Place 12 cookies on the sheet. Bake 10 to 12 minutes, or until golden. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
YIELD: 36 cookies
◁ Fruity Cashew Oat Squares
▸ NUT AND SEED: CASHEW AND CHIA ▸ OIL-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
These cashew-packed squares are treat-like enough for dessert, but not too decadent for breakfast. Switch the nut or fruit according to the season. We used apricot jam and mango cubes for the picture, but you could match other jams and fruits too. Let your imagination run wild! If using a gluten-free flour blend, it can also have gluten-free potential.
FOR THE BASE AND FILLING:
Nonstick cooking spray, oil spray, or parchment paper
1/2 cup (160 g) all-fruit apricot jam
2 tablespoons (20 g) chia seeds
1/3 cup (106 g) pure maple syrup or agave nectar
1/3 cup (85 g) roasted cashew butter
1 teaspoon pure vanilla extract
1/4 teaspoon coarse kosher salt
1 cup (120 g) whole wheat pastry flour
1/2 cup (60 g) cashew meal
3 large apricots, pitted and sliced or 1 1/2 cups (240 g) small mango chunks
FOR THE TOPPING:
3/4 cup (72 g) old-fashioned rolled oats
3 tablespoons (23 g) cashew meal
3 tablespoons (60 g) pure maple syrup or agave nectar
3 tablespoons (48 g) roasted cashew butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch coarse kosher salt
To make the base and filling: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20 cm) square baking pan with cooking spray, or line with parchment paper. In a small bowl, stir to combine the jam and chia seeds. Set aside. In a medium bowl, stir to combine the maple syrup, cashew butter, vanilla, and salt. Add the flour and meal on top. Stir or knead to thoroughly combine. Break into large crumbles, place in the prepared pan, and press down to cover the pan in an even layer. (Keep the bowl handy.)
Spread the jam mixture evenly on top, leaving less than 1/2 inch (1.27 cm) around the edges. Cover the mixture evenly with apricot slices; overlapping is fine.
To make the topping: Use the same bowl to combine all the ingredients. Evenly crumble the topping over the fruit, pressing down slightly.
Bake for 20 minutes, or until golden brown. If browning too quickly, loosely cover with a piece of foil. Turn off the oven, and leave the pan in the oven for another 15 minutes. Let cool completely before serving. Store the tightly covered leftovers in the refrigerator for up to 2 days.
YIELD: One 8-inch (20 cm) pan, about 9 servings
Coco-Hazelnut Fudge Brownies
▸ NUT: HAZELNUT
These brownies are fudgy and dense. They’ll pair up well with a nice tall glass of your favorite nut milk.
1 3/4 cups (415 ml) full-fat coconut milk
1 cup (176 g) vegan semisweet chocolate chips
1/3 cup (80 ml) coconut oil
1/3 cup (113 g) applesauce
2 teaspoons (10 ml) pure vanilla extract
2 cups (240 g) whole wheat pastry flour or (250 g) all-purpose flour
1 cup (192 g) granulated raw sugar
1/2 cup (110 g) packed brown sugar
1/2 cup (40 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups (173 g) chopped hazelnuts, divided
1/4 teaspoon coarse salt
Preheat the oven to 350°F (180°C, or gas mark 4). Line a 9 × 13-inch (23 × 33 cm) baking dish with 2 pieces of parchment paper, one going in each direction, with plenty of overhang, so that you can easily lift the brownies out of the dish once they are cool.
In a small sauce pot, bring the milk to a boil. As soon as it begins to boil, add in the chocolate chips and stir until completely melted. Remove from the heat and stir in the oil, applesauce, and vanilla.
In a separate bowl, mix together the flour, sugar, brown sugar, cocoa, baking powder, baking soda, and fine salt. Mix wet ingredients into dry, and mix until well combined. Fold in 1 cup (115 g) of the hazelnuts. Pour the batter into the baking dish.
Sprinkle the remaining hazelnuts and coarse salt all over the top of the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely. These taste great chilled overnight. Once cool, cut into squares and enjoy.
YIELD: 16 brownies
Peanut Butter and Jelly Thumbprints
▸ NUT: PEANUT ▸ SOY-FREE POTENTIAL ▸ OIL-FREE POTENTIAL
Who would have thought such a simple list of ingredients could lead to such a fun cookie?
2 cups (240 g) whole wheat pastry flour or (250 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (512 g) peanut butter
1 3/4 cups (420 g) of your favorite flavored jam or jelly, divided
Preheat the oven to 350°F (180°C, or gas mark 4). Have ready 2 or 3 baking sheets lined with parchment or a reusable baking mat.
In a mixing bowl, sift together the flour, baking powder, and baking soda. Add in the peanut butter and 1 cup (240 g) jelly. This recipe was made with creamy no-stir peanut butter. Because the moisture content of peanut butters can vary, you may need a little extra flour if yours is very wet. If it is very dry, you’ll need less.
Mix well. Make sure all the ingredients are well incorporated. Using 2 tablespoons (30 g) of dough, roll into balls and then flatten slightly into a disk shape. Place on a prepared baking sheet.
Bake for 8 minutes. Remove from the oven and make a depression in each cookie, using your thumb or the back side of a tablespoon-size measuring spoon, as it has a nice round, deep well. Fill the depressions with 1 teaspoon of additional jelly or jam. Bake an additional 8 minutes. Let cool about 10 minutes before transferring to a wire rack to cool completely.
YIELD: 30 cookies
Rosewater Pistachio Meringues
▸ NUT: PISTACHIO ▸ SOY-FREE POTENTIAL ▸ OIL-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL
Meringues are another classic dessert us vegans thought were out of reach because the main ingredient is egg whites. With the discovery of aquafaba (see notes), meringues are now within easy grasp! This recipe is courtesy of Erin Wysocarski of the incredible blog Olives for Dinner (olivesfordinner.com). She took the basic three-ingredient meringue recipe from Goose Wohlt (the mastermind who discovered aquafaba) and made it her own. Her recipe calls for a food dye made from red radish and hibiscus. That type of food dye can be difficult to find, and we opted to use ground, dried hibiscus flowers as the source of color. Hibiscus flowers are quite delicious, with a tart floral essence that works well with the rosewater and pistachios.
1 cup (235 ml) aquafaba
1 cup (192 g) granulated raw sugar (such as Zulka)
1/4 cup (10 g) dried hibiscus flowers, ground into a fine powder
2 tablespoons (30 ml) rosewater (or 1 teaspoon rosewater extract)
1 teaspoon xanthan gum
1/2 cup (62 g) finely chopped pistachios
Add the aquafaba to the bowl of your stand mixer and whip on high speed using a whisk attachment until stiff peaks form. This can take up to 30 minutes. With the mixer still whipping, slowly incorporate the sugar, then the powdered hibiscus, then the rosewater, and finally the xanthan gum. Transfer the mixture into a piping bag fitted with your largest star tip, or a resealable plastic bag with the corner snipped off.
Preheat the oven to 235°F (115°C). Line 2 baking sheets with parchment. Reusable baking mats are not recommended. You can make these any size you like, but smaller sizes (silver dollars) seem to yield the best results, especially for beginner aquafaba-ers. Pipe the mixture onto the baking sheets in small mounds, leaving at least 1 inch (2.5 cm) between cookies. Sprinkle liberally with chopped pistachios.
Bake for 2 hours then turn off the oven and crack it open slightly. Leave the cookies in the oven overnight (8 hours!) to dry out completely. Note that meringues will absorb moisture right out of thin air. Make sure not to leave them out on the counter too long, and keep them stored in an airtight container in a dry place.
YIELD: About 30 silver dollar–size meringues
Pineapple Coconut Macadamia Freezer Pops
▸ NUT: MACADAMIA NUT ▸ SOY-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE POTENTIAL
This creamy tropical treat is super easy to make and, let’s face it, freezer pops are super fun to eat!
1 1/2 cups (355 ml) full-fat coconut milk
1 cup (235 ml) pineapple juice
1/2 cup (60 g) shredded coconut
1/2 cup (67 g) macadamia nuts, finely chopped
1/4 cup (48 g) raw sugar
1 cup (181 g) pineapple bits, finely chopped
Add all the ingredients, except the chopped pineapple, to a pot. Stir and bring to a boil. Reduce to a simmer and simmer for 10 minutes, stirring regularly. Remove from the heat and stir in the pineapple bits. Cool completely. Carefully pour into freezer pop molds and freeze until solid.
YIELD: 3 cups (705 ml) mixture; number of pops will depend upon the size of your molds
Peanut Butter Cup Ice Cream
▸ NUT: PEANUT ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
We’re pretty sure you’ve heard of the craze that is aquafaba. (The liquid from a can of beans that acts similarly to egg whites when whipped.) Celine and Joni were pretty devastated when it broke the internet right AFTER The Complete Guide to Even More Vegan Food Substitutions went to print. So we’re excited to bring a few recipes featuring the magic bean-water to you in this book!
The whipped aquafaba base makes the need for an ice-cream maker obsolete in this easy, albeit time-consuming recipe. The first part of the recipe makes a wonderful marshmallow-like fluff that is perfect as a topping for berries, and a crucial part of the Rocky Road Pie.
The resulting ice cream is soft and easy to scoop, , even after a week in the freezer. It has an almost custard-like mouthfeel . . . similar to a classic semifreddo. This recipe is peanut butter and chocolate because this is a nut book, but you can play with all sorts of flavor combos here—lemon lavender, raspberry lime, cookies and cream . . . all sorts!
1 cup (235 ml) aquafaba
1 cup (192 g) granulated raw sugar
2 teaspoons (10 ml) pure vanilla extract
1/4 to 1/2 teaspoon cream of tartar, fresh lemon juice, or xanthan gum, as needed
1/4 cup (24 g) peanut butter powder
1/4 cup (20 g) unsweetened cocoa powder
1 cup (176 g) vegan chocolate chips (mini chips work lovely here)
3 tablespoons (48 g) peanut butter
1 tablespoon (14 g) coconut oil
Add the aquafaba to the bowl of your stand mixer. Using a whisk attachment, begin whipping the liquid on high speed into stiff peaks. Depending on your machine, this can take up to 30 minutes.
With the machine still running, add the sugar 1 tablespoon (12 g) at a time, incorporating it fully until all the sugar has been added. Add the vanilla, and continue to whip until shiny and smooth stiff peaks form. Again, this can take up to 30 minutes depending on your machine. Add the cream of tartar as needed for stabilization.
Stop here and you have a delicious marshmallow-y fluff perfect as a topping for desserts, berries, and pies.
Add in the peanut butter powder and cocoa powder, and continue to whip on a lower speed until fully incorporated. Your mixture may collapse slightly, and that’s okay. Fold in the chocolate chips, and place in the freezer for 1 hour.
Heat the peanut butter and coconut oil in the microwave or in a small sauce pot, just until liquid so it can be poured. Remove the mixture from the freezer. Swirl in the melted peanut butter. Transfer to a freezer-safe container and freeze for several hours, or overnight.
YIELD: 32 ounces
◁ Nut Butter Magic Candy Ice Cream Topping
▸ NUT: DEPENDS UPON WHICH NUT BUTTER YOU CHOOSE ▸ QUICK AND EASY ▸ SOY-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL
Magic Shell. We’re sure you’ve had it at some point in your life. That magic sauce you pour over ice cream that gets hard and crunchy as soon as it hits the ice cream? Well, if you have a look at the crazy list of ingredients on that bottle, the real magic is how any of us survived eating it!
Luckily for us, there is a better way. Now we didn’t come up with this idea. In fact, there are hundreds of versions of DIY Magic Shell all over the interwebs. When Joni was in Austin, she had a peanut butter version that blew her away. She asked what was in it, and was surprised to hear it had only three ingredients! Nut butter, sweetener, and coconut oil! So, if you’ve seen it before, we apologize, but if you are making your own homemade ice cream, why not go next level and make your own magic candy coating to top it?
1/2 cup (128 g) creamy nut butter
1/4 cup (60 ml) coconut oil
2 tablespoons (30 ml) liquid sweetener (agave, coconut nectar, brown rice syrup, corn syrup . . . )
Add all the ingredients to a small bowl and heat just enough to easily combine. Once heated, we like to place it in a squeeze bottle, then put a finger over the hole and give it a good shake. Spoon or pour over ice cream. The liquid will harden in 30 seconds or less. It will go from shiny to dull and matte. You can tap it with your spoon and it will crack.
YIELD: Just under a cup (14 tablespoons, or 210 ml)
Rocky Road Pie
▸ NUT: ALMOND ▸ SOY-FREE POTENTIAL ▸ GLUTEN-FREE POTENTIAL
Rocky road has a controversial past. Walnuts, pecans, cashews, or almonds? Well, we went with almonds, but you can choose whatever nut you like! You can even mix it up if you want to. There’s no wrong answer!
FOR THE PIE:
1 store-bought 9-inch (23 cm) vegan chocolate cookie pie crust
Follow the recipe for the Peanut Butter Cup Ice Cream up to the marshmallow-y fluff stage
1 ripe avocado, mashed
12 ounces (340 g) soft silken tofu, mashed
1/2 cup (40 g) unsweetened cocoa powder
1/2 teaspoon chocolate or pure vanilla extract
2 tablespoons (16 g) cornstarch
1/2 cup (45 g) sliced almonds, lightly toasted
FOR THE ALMOND COCOA DRIZZLE:
1/2 cup (96 g) granulated raw sugar
3 tablespoons (48 g) almond butter
2 tablespoons (30 ml) almond milk
2 tablespoons (10 g) unsweetened cocoa powder
To make the pie: Remove half of the marshmallow-y fluff from your mixer bowl and place in the refrigerator. This will be your topping.
Preheat the oven to 350°F (180°C, or gas mark 4).
To the remaining marshmallow-y fluff, add in the remaining pie ingredients, except the sliced almonds, and continue to whip until it is silky smooth and resembles pudding. (I enlisted the help of my immersion blender for this.)
Pour the chocolate mixture into the pie crust. It should fill the pie crust about three-quarters full. Place on the center rack in the oven and bake for 45 minutes. Remove from the oven, and cool completely in the refrigerator for several hours to set. While cooling, make the drizzle.
To make the drizzle: Add all the ingredients to a small sauce pot. Heat over medium heat until the sugar has completely melted and a smooth sauce is formed. If, after the sugar has completely melted, you find your sauce too thick, you can add in more milk 1 tablespoon (15 ml) at a time. Remove from the heat and allow to cool.
Wait until just before serving to top off the pie. Once the pie has completely cooled and set, spread the remaining marshmallow-y fluff all over the top. If you leave your pie to cool overnight before topping, you might need to refresh your marshmallow-y fluff if it has deflated. Simply whip it for a few more minutes in your mixer until it springs back to life. Sprinkle with the toasted almonds and drizzle liberally with the Almond Cocoa Drizzle.
YIELD: One 9-inch (23 cm) pie, 8 servings