Fudge Pie

Original recipe: Sheryl’s Fudge Pie
You will need a metal pie tin for this recipe. Ceramic doesn’t work well. I have yet to try glass.

Ingredients

  • †2 ounces unsweetened chocolate squares
  • 1⁄2 cup unsalted butter (salted is fine, except Kerrygold, which is too salty)
  • 1 cup sugar
  • 1⁄4 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1⁄4 teaspoon kosher salt (skip if using salted butter)

Directions

  1. Preheat oven to 375. Lightly grease a 9-inch metal pie tin.
  2. Place chocolate and butter in a microwave-safe bowl. Heat on high for one minute; stir. Heat for 30 more seconds. Let it sit for a minute and stir until the chocolate melts completely.
  3. Add sugar, flour, eggs, vanilla, and salt. Whisk until well blended.
  4. Pour into prepared pie tin.
  5. Bake for 20-25 minutes or until the center is firm.
  6. Serve warm with a scoop of vanilla ice cream.
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Niran’s Vegan/Gluten Free Thin Mint Cookies

This is my friend, Niran’s wonderful recipe. Check out all of her amazing plant based recipes on Instagram at @niranfoodiegal.

Ingredients

  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa or cacao powder
  • 3 tablespoons coconut palm sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup plus 3 tablespoons pure maple syrup
  • 1/2 cup almond butter
  • 1/4 teaspoon peppermint oil
  • 3 cups vegan chocolate

Directions

  1. Pre-heat oven to 350-F.
  2. In a bowl, mix dry ingredients. Add the wet ingredients and mix well to combine.
  3. Flatten the dough onto a plate and cover with parchment paper. Refrigerate for 15 minutes.
  4. Remove the dough from the refrigerator and roll it out to about 1/4 inch thick. Use a cookie cutter to shape the cookies into 2.5 inch rounds.
  5. Bake for 11 minutes. Allow the cookies to cool.
  6. In a double boiler, melt 3 cups of vegan chocolate. Remove from heat and add 1 teaspoon peppermint oil.
  7. Dip the cookies into the melted chocolate to fully coat.
  8. Refrigerate for 15 minutes to allow the cookies to set.
  9. Place remaining melted chocolate into a piping bag (or use a ziplock with the corner cut out). Drizzle the chocolate over the top of the cookie.
  10. Place in the refrigerator to set again for about 10 minutes.
  11. These are best stored in the refrigerator. They are a bit hard straight out of the fridge (my preference), but will soften up at room temperature.