First off, it’s incredibly easy. Measure, mix, toast, done. Ease is good. Say it.
Second, it’s one of those things that you can make in advance and keep in a jar for those unprepared oh-my-word-it’s-already-eight-o’clock-and-I-haven’t-given-any-thought-to-dessert-yet nights. (I kind of have this thing about eating dessert after 8:30… it just feels too late to be eating sugar. I don’t know.)
Mud pie was one of my most favorite things growing up. Being able to recreate a quick (gluten free!) version of it in a bowl is a beautiful thing. Truly, one bite of ice cream topped with this stuff is all at once creamy, crunchy, crumbly, bittersweet, and coffee-y (the best part). Whipped cream might push it over the edge.
Recipe from Bon Appétit Magazine, March 2014
Bon Appétit magazine featured this recipe along with a recipe for malted chocolate ice cream. Though that sounds wonderful, I just use my favorite good chocolate ice cream. In this case, I feel that ignorance is still chocolatey bliss.
6 tablespoons butter, melted
¾ cup almond meal
⅓ cup gluten free flour blend (or all-purpose)
⅓ cup sugar
¼ cup unsweetened cocoa powder
¼ cup ground coffee (I grind my own from whole beans)
1 teaspoon sea salt
Preheat the oven to 325 degrees. Mix the dry ingredients together in a bowl. Pour in the melted butter and stir with a fork until fully combined (no dry spots).
Dump the mixture out onto a rimmed baking sheet, spreading and scattering the crumbs out evenly across the surface. Bake for 15-20 minutes, stirring occasionally. The crumbs will dry out, but you’ll notice no color change. Your house will probably smell like roasted coffee.
Once the crumbs cool, transfer to a lidded jar for storage. Sprinkle over chocolate ice cream whenever you feel like it!