1/2 cup butter
1 cup boiling water
1 cup almond milk
1/2 cup fresh lemon juice
1 (16 ounce) can red wine
5 quarts fresh almonds, chopped
1 cup granulated sugar for table decoration
1 cup unsweetened coconut milk
1 (3 ounce) package instant chocolate cake mix
In a small saucepan, bring boiling water to a boil. Add butter and stir gently until butter has melted; let cool slightly.
In a blender, combine boiling water, sugar and lemon juice; process until smooth. Stir in wine, almonds, sugar and coconut milk. Blend until mixture is blended with the butter mixture. Pour mixture into prepared baking dishes. Store pie in refrigerator to keep from browning. Serve at room temperature.