Chocolate Almond Silk Pie

• 1 1/2 cups sprouted spelt flour or whole wheat pastry flour
• 1 cup raw almonds, ground to a fine meal in a food processor
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 3 tablespoons canola oil
• 2 tablespoons light agave nectar
• 3 tablespoons water
• 1/2 cup unsweetened soy milk
• 1 1/2 tablespoons agar flakes
• 4 ounces unsweetened chocolate
• 1 1/2 pounds firm silken tofu, drained
• 1 cup light agave nectar
• 2 teaspoons vanilla extract
• 2 tablespoons amaretto
• 1/2 teaspoon almond extract
• Chopped toasted almonds and soy whipped cream, for garnish

1. Preheat the oven to 325F.
2. Prepare the piecrust by mixing the flour, almond meal, cinnamon, and salt in a bowl.
3. In a separate bowl, mix the canola oil, agave nectar, and water.
4. Pour the wet mixture over the dry ingredients and mix well.
5. Press into a 9-inch pie pan and make a fluted rim.
6. Bake for 20 to 25 minutes until golden.
7. Let cool and set aside.
8. To make the filling, place the soy milk and agar flakes in a small saucepan and bring to a simmer over medium-low heat, stirring often.
9. Continue simmering until the agar flakes dissolve.
10. Set aside.
11. Melt the chocolate over a double boiler or in a glass bowl in the microwave on high for about 2 minutes.
12. Stir well to melt all the chocolate.
13. Place the soy milk mixture, chocolate, tofu, agave nectar, vanilla extract, amaretto, and almond extract in a food processor.
14. Blend together until very smooth and creamy, scraping down the bowl occasionally, about 2 to 3 minutes Spoon the mixture into the cooled piecrust and refrigerate until set and firm, 2 or more hours.
15. Garnish with chopped toasted almonds and soy whipped cream.

flour, almonds, ground cinnamon, salt, canola oil, nectar, water, soy milk, agar flakes, chocolate, silken, light agave, vanilla, amaretto, almond, almonds

Taken from www.epicurious.com/recipes/food/views/chocolate-almond-silk-pie-379366 (may not work)