October 3rd, 2011
Chocolate Silk Pie (Gluten Free, Grain Free, and Dairy Free)
This post is linked to Gluten-Free Wednesdays.
Yesterday, three significant things happened. We celebrated my father’s 79th birthday (a truly wonderful time!), I made this Chocolate Silk Pie as one of our desserts for the event, and Mr. GFE proclaimed this pie as his Favorite Dessert of the Month. Now that was a pretty brash assessment from Mr. GFE with yesterday being the second day of the month! Especially considering that I haven’t even started with my pumpkin creations for the season yet. (Soon though … I picked up four pie pumpkins today.) But in the chocolate category, Mr. GFE might well be right. And it might even win out for more than just this month. I have to say that it’s certainly one of the best in the chocolate dessert category (it reminds me of Chocolate Pots de Crème, which I adore!) and there are a LOT of chocolate favorites here at gfe. (Flourless Chocolate Cake, Flourless Chocolate Sparkling Cookies, Simple and Good Chocolate Cake, Double Chocolate Clementine Cake, Mediterranean Chocolate Cake, Chocolate Zucchini Bread, Dark Chocolate Walnut Bliss Bars, 3-Minute Chocolate Cake, Katharine Hepburn Brownies … and the list goes on.)
A recipe that was in my massive “make some day” pile was my original inspiration for this recipe. From the November 2006 issues of Real Simple magazine, the recipe I had saved had a shortbread-pecan crust. Now that sounds divine, doesn’t it? Not surprisingly, the recipe relied on store-bought shortbread cookies. I’ve made gluten-free shortbread cookies so some day, I’ll make them again and turn them into a pie crust. Maybe I’ll do that for another version of Chocolate Silk Pie, maybe even the gluten-free, dairy-free version of the one featured in Real Simple. The Chocolate Silk Pie itself called for heavy cream, semi-sweet chocolate, six egg yolks (ugh—I avoid separating eggs if I can, just another step), sugar, cornstarch, vanilla extract, butter, and cocoa powder. All were to be mixed together while the chocolate and butter mixture was still hot, but not baked. Chilling time alone for the pie was 3 hours. I did not have 3 hours of extra time before we were due at mom and dad’s. So I looked to simpler Chocolate Silk Pie recipes, ones which had almost the same ingredients. Recipes where neither cornstarch nor egg separation was required. Most importantly, I wanted the chilling time to be significantly less. With baking the pie, the chilling time is reduced because refrigeration was not the primary method for the pie to “set”).
I made a few changes from the standard recipes. I substituted canned full-fat coconut milk for the evaporated milk or cream. I used organic butter, but I’m sure non-dairy “butter” can be used in its place. I also made the recipe healthier by using an easy homemade crust of almond flour and honey. And if you scan the recipe below, you’ll notice that there’s no sugar added to the filling. That’s not a mistake. Well, actually it was a mistake when I was playing with the recipe and rewrote it on a junk mail envelope insert. That “hen-scratched” piece of paper is what I used as my recipe when I made the pie. (Note: I have a “thing” for recycling envelopes and inserts. This “thing” is not always good when it comes to locating my recipe creations.) Once the pie was out of the oven, I thought, “hey, did I just forget to add the sugar?” Yes, I thought, but I tasted some of the filling left clinging to the sides of the saucepan and thought, well, yes, perhaps so, but I really like this rich chocolate, very smooth pie just fine “as is.” When presented at my dad’s birthday celebration, this pie got outstanding reviews from everyone, not just Mr. GFE—and that’s even with ice cream cake, my Brown Sugar Chocolate Chip Cookies, and some delectable muffins (stay tuned … I made those for my adoption for Adopt a Gluten-Free Blogger this month) as its competition. Now that’s saying a lot. I’ll be waiting for your review of this pie. Is there a special birthday coming up in your family? Are you having a dinner party with friends and need a killer dessert? And actually it’s not too early to start testing out desserts for Thanksgiving, especially if you’re one of my Canadian friends. In your case, Thanksgiving is only a week away! Happy Thanksgiving a little bit early, and Happy Monday to everyone! (All Mondays should start with a decadent chocolate pie, right?)
Chocolate Silk Pie (Gluten Free, Dairy Free, Grain Free)
(Click here for a printable version of this recipe.)
Ingredients
Crust
2 cups almond flour (or ground almonds; I use Honeyville Blanched Almond Flour because it’s finely ground)
1/3 cup honey (or agave nectar)Filling
1 cup semisweet chocolate chips (my favorites are Enjoy Life mini chocolate chips or mega chunks, which are gluten free, dairy free, and grain free; or Ghirardelli semi-sweet chocolate chips, which are only gluten free and dairy free)
1/2 cup butter (dairy or non-dairy, or coconut oil, liquefied or not per readers’ input)
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup canned full-fat coconut milk
1 tsp vanilla extract (optional)Instructions
Preheat oven to 350 degrees.
Mix almond flour and honey right in pie plate. Using fingers, pat into a crust. Set pie plate aside.
Melt chocolate chips and butter in medium-sized saucepan using a double boiler.
Add salt, cocoa powder, eggs, coconut milk, and vanilla extract, stirring after each addition until you have a smooth mixture. Whisk, if needed.
Pour filling into crust.
Bake 30 minutes or until filling has puffed and toothpick inserted in center comes out clean. Cool completely.
Refrigerate until ready to serve.
Garnish as desired. I topped this pie with homemade whipped cream (easy to make using whipping cream and confectioner’s sugar or coconut milk and honey for a dairy-free, grain-free, and refined sugar-free version, Honey Whipped Cream). For an even prettier and more impressive pie, you may also top your whipped cream with chocolate shavings or some sifted cocoa powder.
Inspired by several sources
Shirley’s Notes: Any pie crust can be used, but I highly recommend this simple, healthy pie crust. Once the pie has been baked, the crust has a similar consistency and texture to a graham cracker crust.
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Comments
75 Responses to “Chocolate Silk Pie (Gluten Free, Grain Free, and Dairy Free)”
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I have to admit that just reading “Chocolate” in the title of a post gets my attention.
I’ve been thinking of making a chocolate pie dairy free for at least a month now, but keep putting it off. I think your post is a sign that I definitely need to get to it! I just need to stock up on almond flour. Or maybe I’ll use chocolate cookies instead, so I don’t have to wait.
Heather–I bet many of us nodded our agreement and chuckled appreciatively when we read your comment! Make the gf/df chocolate pie, Heather.
Most of us stock up when there’s a sale at Honeyville. I have 10 lb on hand right now. 
But going with chocolate cookies wouldn’t be wrong either. In fact, that would make this pie even more heavenly!
Shirley
Another one of Mr. GFE’s favorites! Yay! This looks easy and good.
Shirley, if I don’t have almond flour, I wonder if the crust that you make for your “Crustless” Apple Pie would work? I just made that Apple Pie this weekend and it is always so good!
I know I should buy almond flour…but I hesitate to spend a lot of money on flour in this area, no matter what the sell by date is, sometimes you can spend a small fortune on it, and it is STILL stale tasting!
Hi Kay–I knew you’d get excited when you saw those words, “Mr. GFE’s Favorite”! LOL I don’t think the crust for the apple pie would work because it’s a pour over crust designed to fill cracks, but you could use my No Roll, Never Fail, Press-In Pie Crust. I think you’d love this pie with that crust.
FYI–I only recommend the almond flour you’d buy online from high quality vendors like Honeyville or Digestive Wellness. Their flour always come fresh (almond flour can go rancid because of the high protein/oil content) and then you pop it in the fridge or freezer to keep them fresh.
And if you have a food processor or coffee grinder, you can easily make your own almond flour if you’d like. You’d just make it as you need it.
Shirley
Hey Shirley! Thanks, I will try the Never Fail Press in Pie Crust! And don’t give up on me with almond flour, I WILL get some and use it. I’ll let you know when I make this pie. It looks GREAT!
Thanks about understanding what I mean about almond flour… now I know I need to order it! Hugs to YOU! Kay
Hey Kay–Hope you’ll like it! No pressure on the almond flour, dear. I’m sure you’ll get some when you are ready.
Can’t wait to hear how you like the pie when you eventually get to make it. 
Hugsss,
Shirley
Hi Shirley,
Ah chocolate! (You know I’m a big fan:) Your recipe sounds wonderful. I’m looking forward (along with Mr. GFE I imagine) to your pumpkin pies.
Tina.
Hey Tina–Great to see you! Chocolate makes just about everyone happy.
Thanks, dear! BTW, we always have both pumpkin and chocolate desserts at major holiday celebrations, so nobody ever has to choose. 
Shirley
Oh my! I’m surprised there was a slice left!
Hi Vicky–There was only a slice left because there were three other desserts (one was a store-bought ice cream cake that was gluten-full and the others I took).
Thanks!
Shirley
OH YUM! I’ve been craving chocolate lately…this should help!
xo
Robin
This looks heavenly. xoxo
This looks great and I can’t wait to try it. I need a dessert recipe for an event coming up, but a friend who will be there can’t eat nuts and I prefer to make something she can eat. Gluten, dairy, and nut free is always a challenge though. I’ll consider making this with a different crust, but I hope to give it a try as is sometime soon.
Hi Linda–Thanks! I hope it works out for you with an alternative crust and I love that you are looking out for your friend! As I mentioned to Kay, my no roll, never fail, press in pie crust will work, too. Or I’m sure any of the nut-free ones that you make.
Enjoy!
Shirley
There’s so much that I love about this post Shirley. By the way, you are on a roll! First of all, the envelope recipe card. It is soooo up my alley. I love it. I have piles of random paper all over the place. Some recipes never get blogged, but most do! Second, Mr GFE’s comment about the best dessert of the month. So much like my Dad. He’s clearly a dessert man! Finally THE PIE! oh my goodness. I especially love the crust. It’s our thanksgiving this coming weekend so I just might give it a try. Could it be any easier? Xoxoxo
Maggie–You’re so sweet–thank you! Glad to know I’m not alone with my random scaps of paper fetish.
Next time I should take a picture of the whole mass of those pieces of papers and clippings. 
Mr. GFE will pass up dessert for days and then he will seize on one like he’s the biggest dessert eater of all time. It’s very funny, but it makes my day when he proclaims one to be stellar! Lately, he’s been going for the ones with the intense chocolate taste. He went crazy over the Dark Chocolate Walnut Bliss Bars, too.
(I need to try those with no eggs next.) And now I’m imagining your dad going crazy over one of your desserts! I remember you writing about making some special ones for him. 
Happy Thanksgiving to you and your beautiful family, dear! xo,
Shirley
If I weren’t in my pj’s and snuggled in bed with my laptop, I’d get right up and make this tonight. As it is, I’m setting my alarm and waking up early just so I have enough time to make it in the morning before my day gets crazy. Oh Shirley, you’ve outdone yourself. Keep scratching recipes on envelopes – especially when they come out like this one!
Ellen–Haha! And let me just tell you that eating a piece of this Chocolate Silk Pie while in your pj’s and snuggle in bed with your laptop would make life seem mighty good!
I’m pretty proud of this one … so I’ll keep scratching down my notes and creations.
Will look forward to your review, dear.
Thanks, Ellen!
Shirley
Wowza! No wonder Mr. GFE declared this the best dessert this month–it looks fabulous. What could be wrong with silky chocolate filling?? And so funny–my mom used to write her recipes on the backs of envelopes all the time, too!
Happy Birthday to your dad–lucky him to have this pie for his b-day.
Hi Ricki–Thank you! I’m like your mom in that particular habit (waste not, want not, right?) … I’ll take that as a lovely compliment indeed since I saw that coffee cake you made remembering hers.
BTW, I actually thought of you when I was coming up with my recipe because I saw one Chocolate Silk Pie that was billed as having a “secret ingredient” … it was tofu! Seriously. Now take that info and do what you will with it. 
Dad had a wonderful birthday. Thanks so much for the wishes!
Shirley
Yes, it was a compliment!
I’ve actually tried the chocolate silk pie (or pudding, or mousse) with tofu and am not a huge fan. . . except for one pudding recipe that I used to make all the time, most of those taste like tofu to me rather than chocolate. I’ll keep working at it, though! 
Well, thanks again, Ricki!
Interesting on the tofu … I have no experience with that ingredient, but if anyone can turn it into a magical dessert, it would be you. 
Shirley
Done! Done! and Done! I am requesting that this be on the menu (ahem)!! This looks unbelievable and because of the divine fact that I have every single ingredient in my house right now, I think it is going to be dessert for tomorrow night!! I LOVE that there is no sugar in it and that it was even better!
Looks like you spoiled him splendidly!
By the way, I keep recipe notes quite often in the same way. I have a stack of hen scratched recipes stuck on the side of the fridge right now, just waiting to be transcribed into a blog post.
And wonderful birthday wishes to your sweet dad!!
(Way behind, by the way, on my blog reading. I think I have missed quite a few posts of yours. Must catch up now)!
xo
k
Kim–LOL Thanks so much! I’ve missed you, but know you’ve been “away” doing important things.
I really hope you make this pie and love it!
Too funny on all the hen-scratched notes, but I also remember your very efficient notebook of recipes, too. THAT, I do not have! Hehe. I need one though!
It’s fun to spoil my dad. This time I gave him an audible snoring dog card (dad naps quite a bit); he loved it!
xo,
Shirley
Oh so lovely! What a fantastic dessert indeed! Rich, decadant and delicious, no wonder it’s his favorite
InTolerant Chef–Hey there and thank you!
I can’t disagree with either of you. 
Shirley
Shirley – was a fabulous pie! And what a great idea to use whole fat coconut milk in place of evaporated – something I must try down the road. Thanks for sharing this lovely dessert!
Hey Ina–Thanks so much! I use whole fat coconut milk in a lot of recipes. It’s magical stuff … often producing a result far better than the original that was made with dairy.
Shirley
You had me at “chocolate.”
Hi Tom–Haha … yes, you and *several* more I’d say. And I’m right there with you!
Shirley
That certainly does look and sound like a divine chocolate dessert! Love the almond flour crust, so easy.
Hi Jeanette–Thanks! Each time I make that almond crust, even I am surprised at how well it works.
Shirley
What a gorgeous pie. I have had a hankering for something decadent and chocolate lately. Two of the best cooks I know have left me with a stack of their recipes written on scraps of paper and old envelopes. Don’t throw those gems out. I treasure my mom’s and my grandmothers yellowing, handwritten recipes. Of course I color copied them and put them in an organized notebook for my kitchen use and keep the real things with family memorabilia for the next generations.
Hi Wendy–Great to see you!
Decadent and chocolate this is for sure. 
You are such a family historian. I love hearing that you have those recipes still! I admit that I generally throw out my envelopes once I’ve put them on the blog. Hmmm, maybe I shouldn’t, but I still have lots left that haven’t yet made it on the blog. I love how you preserved your mom’s and grandmothers’ recipes—great and sweet idea. 
Shirley
Oh my goodness – this looks positively sinful! I love to fool my non gluten free friends with gluten free creations. I think this one might just do it! Is that wrong of me? Thank you for this post!
Hi Cate–Good to see you again! And I don’t think that’s bad at all.
Thanks!
Shirley
I’ve never used coconut milk before as a sub for dairy. Does it make the pie taste coconutty?
Hi Awesome–Not one person mentioned any coconut taste. They were all coconut lovers so they would have noted it as a positive if they had tasted it. If you taste canned full fat coconut milk by itself, you will be surprised that it does not hve a strong coconut flavor. FYI–Coconut beverages like So Delicious have a much more pronounced coconut flavor. I use canned full-fat coconut milk in my Best Pumpkin Pie, too, and nobody ever tastes coconut .. just luscious yumminess.
Shirley
Thanks, Shirley…will definitely give this a try!
I look forward to you report when you eventually get to give it a try!
Shirley
Now that is one awesome day! Happy belated birthday to the GFE dad!
Love the look of this pie. I may have to give it a go with coconut oil and attempt egg-free. Maybe. That sounds tricky though.
Hey Alisa–Catching up on comments after being away a few days (lovely days!). Thanks so much on all counts, dear!
Would love if if you gave this recipe a try with your ideas! I think chia would work for egg free, but that would no longer be silky.
Shirley
Shirley, this looks amazing. Happy birthday to your father. I hope the time with him was excellent. I can imagine this pie would be rich and sweet enough with the sugar already in the chocolate chips – no additional sugar needed. It looks great. And I have a similar hen-scratch method to my recipes too – I have sticky notes in my junk drawer in my kitchen, where one or several sticky notes are written on to comprise a recipe. Unfortunately, I rarely title these notes, and sometimes, since there’s more than one, it’s hard to go back later to figure out where my recipe is, or if I’ve found one, what it makes, or if the two pieces of paper have become separated, it’s even more fun!
Hi Alta–Thank you, dear! Thanks, too, for the birthday wishes for dad!
Yes, it was a very special evening.
I’ve used stickies, too!! Basically anything that is blank and handy gets written on. LOL on trying to piece the stickies together. I do the thing where I run out of room and then write up the side using “shorthand.” Shorthand that I can’t figure out later. LOL Crazy!
Shirley
Shirley, I love everything about this recipe. Not sure why, but my chocolate cravings lately have gone through the roof! I need to start experimenting so that I can concoct an egg-free version of this
It looks so, so delicious – like a cross between a pie and a brownie! Mmmmmm..
Hey there, Desi!–Thanks so much! It’s much more of a pie than a brownie (it’s really like chocolat pots de creme), but it could be that it will become more of a brownie when it’s egg free.
xo,
Shirley
Hi There Shirley~
This looks sooo fantastic! Thank you for sharing such a great treat. I look forward to making this for my family!
Be Well,
–Amber
Hi Amber–Thanks!
I hope you love this recipe as much as we do! 
Hugs,
Shirley
I’m with you on the envelopes. I have them all over the place with notes on them. My mom started that tradition for me. Love this pie. It has one of my two favorite words in it, chocolate. I think this would be a great pie to send in for my son’s advisory snack. I also think he can make this one himself. Great pie!
Diane–Hubby was laughing at me last night about the envelopes. He said why don’t you just use a piece of paper or a notebook? Have you ever heard of recycling I ask?
Hope you’ll enjoy this if you (or your son) make it. I confess that I’m already thinking about making it again.
Shirley
Wow, Shirley! I saw this a few days ago and was interrupted before I could write a comment. I had to come back now to tell you this picture of your chocolate pie has been taunting me daily.
My thoughts are going back to a pie much like this one that my mother used to make. It was delicious and I am imagining yours is too. I think I will make it for my family and then I will have to only have 1 bite unless I can figure out how to make a stevia version. Maybe I should just make it and run out the door and go shopping! 
Hey Debbie–That happens to me often! I don’t meant to taunt, but love that this pie evokes sweet memories for you. I think you could make this with stevia. Will take a little thinking and playing, but I don’t think it will be that hard to do. I hate the thought of you making it and then having to leave the premises.
Sending recipe creation inspiration your way, dear!
Shirley
Thank you Shirley, I could use a big dose of your “recipe creation inspiration” about now!
Hey Debbie–Awww, any time you need a little recipe creation inspiration, aka pep talk, I’m here for you! Seriously. Put me on speed dial.
Hugs,
Shirley
Debbie–You are a dear … thank you for your very lovely words.
Big hugs,
Shirley
Hi Shirley,
I made the pie this past Saturday! It was delicious:D It didn’t even need whipped cream. I loved that it didn’t have traditional sugar in it…which is something else I avoid now.
Thanks so much for sharing!
P.S. I didn’t taste coconut flavor from the milk. But I might try a coconut flour crust next time I make it to see how that might go together.
Hey Sherri–Woohoo, and you’re welcome! Love the feedback, especially with you loving it even without the whipped cream.
Thanks for sharing your thoughts on the coconut milk. I never think it tastes like coconut, but a few do. A coconut flour crust sounds great. Good for you on no sugar, too! You’ve come very far, very quickly, dear!
Shirley
Shirley, this pie is WONDERFUL! We love it! I love that its so easy too as well as low in sugar. I’ve substituted the butter with coconut oil to make it dairy-free and made a different crust with ground pecans, and the results have been fabulous! My husband who usually only likes sugar-laden desserts can’t stop raving over this. We had company this weekend, and the whole crowd loved it. Thanks for making me look good; everyone was impressed!
Hi Linda–It looks like this is your first comment on gfe–welcome.
And I’m thrilled with your review! Did you sub the coconut oil for the butter one for one or use slightly less coconut oil? I’ll definitely try that next time. I love nut crusts, too, with pecans being at the top of the list. 
I love that you impressed your family and guests with this recipe, Linda!
Shirley
Thanks Shirley! Yes, I substituted the coconut oil one for one. I’m planning on making it again this weekend since we are having some friends over for dessert. Yum! Thanks again for a great recipe!
Linda–That is really terrific. I’m going to specifically add that to the recipe. I should have asked you one more question though. Liquefied coconut oil, I assume? Now you’re making me want to make it again ASAP!
Thanks!
Shirley
Actually I made it both ways – the coconut oil measured as a solid and as a liquid. The first time I made it, I measured the coconut oil as a liquid. I must confess though, that I was multi-tasking and getting interrupted and wondered if I had overcooked the mixture while in the double boiler. Then I forgot that your recipe called for baking time, but I put it in the refrigerator! Guess it was one of those nights! Despite all this, it turned out great! Rich, creamy, luscious, and yummy! The second time I made it, I measured the coconut oil as a solid. I figured that if the recipe turned out so good before, it would probably still be just as good with the coconut oil as a solid and baked per your recipe. Again, it was delicious! You gotta love a recipe that is so yummy and so forgiving!
Hi Linda–Thanks so much for the additional info! I love that coconut oil works in either form.
Must try that soon!
Shirley
Oh, Shirley, this pie was a big hit with my neighbors and family tonight. It is so creamy and amazing. My oldest son said this was the best thing I have ever made!
I had to use a different crust, but I would love to try your recipe with pecan meal sometime. We substituted coconut oil for the butter as Linda suggested.
Just thought I would share this for those who are put off by coconut. My hubby says he would have never known it had coconut and he thinks I could pass this off on our friend who doesn’t like coconut.
Thanks for making me the hero for the evening! We are thankful for you Shirley.
Blessings,
Debbie
Debbie–This news makes me so very, very happy! Yes, I would love to know how this recipe will work with pecan meal. May even make it myself using that as I love pecans.
I’m thrilled about the coconut oil working so well in this recipe and no taste of coconut. I’ve almost always experienced that, but I admit the more I’ve used coconut oil and coconut milk, the less I’ve been able to taste the coconut. So it’s great to hear it from someone who is more objective. Thank your hubby for that info!
You are always a hero, Debbie, but happy to help a bit!
Hear, hear for creamy amazing chocolate pies! Hugs,
Shirley
Hi Shirley,
I made this for my family to celebrate the Christmas countdown with our new Advent book, Jesse Tree, carols, prayer, and candlelighting tradition. It was the PERFECT way to end such a special time together. Everyone loved it – I have a picky husband and four boys 11 years old and under – they thought the chocolate was fudgy and delicious.
I used a bit more honey than called for and still felt that I didn’t get the crust just right (is it supposed to be barely moist if at all? I used honeyville almond flour). I may try your other crust next time just to see the difference. I used coconut oil and enjoy life chocolate chips for the filling. It was sooooo good. Thank you!
Brandae
Hi Brandae–Please forgive my tardiness in replying … our holiday series is keeping me too busy to keep up properly.
I’m so glad you all enjoyed this pie! Hmmm on the crust. I’ve used that a couple of time and never felt that it was dry. Will have to pay attention next time. I use the Honeyville almond flour, too. 
The other crust is good as well though so you might like that even more. Some folks have been reporting back how much they enjoy the press-in pie crust. You could also make a very simple and delicious pie crust just by mixing some chopped nuts and liquefied coconut oil and pressing all in the pie plate. Also works with cookie crumbs. The few times that I’ve had cookie disasters, I’ve recycled them that way. Several folks have told me that they used the coconut oil and Enjoy Life combo and I love hearing about their success! Thanks again for sharing with me and everyone else! 
Shirley
H Shirley!
I notice that you say to either buy almond flour or grind your own almonds. I haven’t used almond flour much, but I read on Elana’s Pantry that she says that her baked goods won’t work with ground nuts – that you must buy the blanched almond flour. What do you think? I don’t really wish to buy almond flour b/c I use soaked and dried almonds to help w/ their digestibility.
Thanks and Merry Christmas to you!
Hi Adrienne–There are quite a few folks who make their own almond meal/flour and are happy with the results, almond skins and all. Where Elana is coming from is that Honeyville Blanched Almond Flour is flour and not meal, and it provides consistent results. Most of her recipes will not be successful with using other almond meals (like Bob’s Red Mill, example) or homemade nut meal. But for a recipe like this one, where the almond meal/flour is used in the crust, meal or nut flour won’t make that big of a difference, and some might even prefer a chunkier/crustier rustic crust. So much is personal preference. I encourage you to try and see what YOU think of your homemade nut meal/flour for your recipes. And what you mention on the benefits of soaked, dehydrated almonds can be a big factor for many. So go ahead and give it a try. Just remember that it doesn’t take too much processing or time between what is almond flour and what is almond butter.
Thank you for the Christmas wishes, dear! Same to you! Hubby and I are heading out for some last minute Christmas shopping … can you believe it? We ARE crazy!
Shirley