SIMPLE SOLUTION:  This is a sweet chocolate pie with the spicy bite of ginger and cayenne pepper. It's guaranteed to satisfy your sweet tooth, internally warm your belly, and give you that unmistakable tantric glow. There is very little work to creating this dessert. For a gluten-free version, omit the pie shell for a no-bake flourless torte. You can also pour the pie mixture into a baking dish, just cool before cutting into squares and serve like fudge.

INGREDIENTS
1½ cups organic half-and-half or whipping cream
3 cups semisweet organic chocolate chips
1 cup chopped almonds
1 cup chopped candied ginger
½ teaspoon cayenne pepper (optional)
9-inch pie crust

1. Over medium heat, bring half-and half or whipping cream to a simmer in a 1-quart saucepan, stirring to prevent scorching on the bottom.

2. Whisk as you slowly pour the chocolate chips into the cream and continue to stir until the chocolate has melted. Stir in half the almonds and half the ginger. Stir in cayenne if using.

3. Pour mixture into a pre-baked 9-inch pie shell. Sprinkle and remaining almonds and ginger on top. Cool until firm, slice, and serve.

Serves 8.