I created this recipe very late the night before one Thanksgiving. It was perfect for our large gathering of 20 plus gluten-free friends. They all enjoyed it and I am sure you will too. You can vary the ingredients in the filling. Try replacing the cranberries with dried cherries and the almonds with hazelnuts or cashews. The filling is dark and rich and not very sweet. If you would like a sweeter filling, then add a few more tablespoons of maple syrup.
Ingredients
Crust
½ cups
superfine brown rice flour
½ cups
superfine sweet rice flour
½ cups
millet flour
½ cups
potato starch
¼ cups
maple sugar
(or organic cane sugar)
½ teaspoons
fine sea salt
½ teaspoons
baking soda
½ teaspoons
xanthan gum
¾ cups
organic palm shortening
½ cups
non-dairy milk
1 tablespoons
raw apple cider vinegar
Filling
1 cups
raw almonds
roasted and coarsely chopped
1 cups
dried cranberries
1 cups
raw cashews
2 cups
water
¼ cups
maple syrup
10 ounces
dark chocolate bar
2 teaspoons
vanilla extract
