Instructions

• Preheat oven to 350°F (175°C) and place a rack in the middle position.
• In a large bowl, combine 3 cups (288 g) almond flour, 1/2 teaspoon (3 g) baking soda, and 1/4 teaspoon (1 g) kosher salt. Add 4 tablespoons (57 g) cold diced butter and cut it into the dry ingredients with a pastry blender or two forks until the butter is in small pea-sized pieces. Stir in 1 tablespoon (20 g) maple syrup until the mixture holds together when pressed.
• Press the crust mixture evenly into the bottom (and slightly up the sides, if you like) of a pie pan, compacting it so it forms a firm, even layer.
• Bake the crust for 20–30 minutes, until it is lightly golden brown. Remove from oven and allow the crust to cool while you make the ganache.
• Place 12 ounces (340 g) chocolate chips and 4 tablespoons (57 g) butter in a heatproof bowl.
• In a small saucepan, combine 1 cup (238 g) heavy cream and 2 tablespoons (14 g) espresso powder. Heat over medium, stirring, until the cream is hot and the espresso powder is fully dissolved and the mixture is just simmering—do not boil.
• Pour the hot espresso cream over the chocolate and butter. Let sit 1–2 minutes, then stir gently until the chocolate and butter are fully melted and the mixture is smooth. Stir in 2 tablespoons (40 g) maple syrup and 1/4 teaspoon (0.6 g) kosher salt until incorporated.
• Pour the ganache into the baked, cooled crust and smooth the top. Refrigerate for 4 hours (or up to overnight) until set. Serve cold.