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Dr. Mayim Bialik
Source: www.kveller.com/article/chocolate-truffle-pie/
Makes 1 9-inch pie

Ingredients:
  • ¼ cup almond meal–or just finely grind almonds in a processor to 1/4 cup worth!
  • ¼ cup matzah cake meal
  • ¼ 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 Pesah ever!)
  • ¾ cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon finely grated orange peel
  • Sliced almonds, lightly toasted

Directions:
  1. Preheat oven to 350°F (180°C).
  2. Coat 9″ glass pie dish with margarine.
  3. Whisk almond meal, matzah cake meal, and salt together in a bowl.
  4. 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.
  5. 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!
  6. Place sheet with pie in oven and bake until cracked on top and tester comes out with most crumbs attached, 45-50 min.
  7. Cool to room temp; center will fall, this is NORMAL! Don’t freak out.
  8. 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!!!