This chocolate truffle pie is ridiculously rich and decadent. If you didn’t know better, you’d be hard pressed to tell that this dessert is both kosher for Passover and vegan. Talk about a perfect ending to the Passover seder (or any meal, really).
1/4 cup almond meal–or just finely grind almonds in a processor to 1/4 cup worth!
1/4 cup matzo cake meal
1/4 teaspoon salt
1 lb plus 1 oz bittersweet chocolate, chopped (do NOT exceed 61% cacao which I know you all want to!?)
6 tablespoon plus 1 tablespoon (separate) unsalted pareve margarine
3 large vegan “eggs” where 1 egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder (best cheap egg replacer for Pesach ever!)
3/4 cup sugar
1 tablespoon vanilla extract
1 tablespoon finely grated orange peel
Sliced almonds, lightly toasted
Preheat oven to 350F. Coat 9″ glass pie dish with margarine. Whisk almond meal, matzo cake meal, and salt together in a bowl.
Combine 1 lb chocolate and 6 tablespoons margarine in microwave-safe bowl. Microwave in 20-30 sec intervals until smooth, stirring often. Set aside to cool.
Beat “eggs” with sugar and vanilla about 2 min. Beat in orange peel, then chocolate mixture. At low speed, beat in dry ingredients. Transfer to pie dish, place on rimmed baking sheet because it will drip a bit!
Place sheet with pie in oven and bake until cracked on top and tester comes out with most crumbs attached, 45-50 min. Cool to room temp; center will fall, this is NORMAL! Don’t freak out.
Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave safe bowl in 15 second increments until glaze is smooth, stirring often. Drizzle over pie! Sprinkle with almonds. CAN BE MADE 1 DAY AHEAD, CHILL UNTIL COLD, TENT WITH FOIL AND CHILL!
I highly recommend to eat this with strawberries tossed with a little sugar (2 Tablespoons per 1 1/4 lbs hulled strawberries works nice). Add 1 teaspoons of orange zest if you’re feeling frisky. And you will be after tasting this!!!