6 gluten free cookies (I used Andean Dream Quinoa Cookies)
2 tablespoons slivered almonds
1/2 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup heavy cream
1/4 cup local honey
12 ounces semisweet chocolate chips (I used vegan semisweet)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
raspberries for garnish (optional)
caramel sauce for topping (optional)
Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 9-inch pie plate.
Place the gluten free cookies and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Stir in almond and vanilla extracts. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
Cut into wedges and serve with raspberries and caramel sauce.