Vegan Chocolate Hazelnut Pie (Nutella Pie!)
Prep time
Total time
Vegan Chocolate Hazelnut Pie aka Healthy No Bake Nutella Pie! A chocolate cookie crust topped off with a light, rich, smooth and airy chocolate-hazelnut center and a chocolate mousse top! Make the bottom two layers the night before to settle and firm up in the fridge before serving. Do not let the seemingly amount of ingredients turn you off this recipe. The majority of the ingredients are the same and are used more than once in the crust, center and top layer.
Recipe type: Dessert
Cuisine: Italian
Serves: 10 slices
Chocolate Hazelnut Crust
Chocolate Hazelnut Center (2nd Layer)
Chocolate Mousse Top (Third Layer)
  • cream from 1 can coconut milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp cacao powder/high quality cocoa powder
  • 2 tsp corn starch (optional)
  • Dark Chocolate Shavings
  1. Important: Soak 3 cups of raw hazelnuts overnight. These are the hazelnuts that you will use in the crust and middle layer of your pie. When you measure the hazelnuts for the crust and center - follow the directions and measure the hazelnuts after they are soaked. You will have some soaked hazelnuts left over. Also, stick 1 can of coconut milk in the fridge to prepare for the chocolate mousse top.
  2. Prepare the crust: Line a pie pan with parchment paper. Dry the soaked hazelnuts off with a towel slightly before placing them in the food processor. In a food processor, process the soaked hazelnuts and oat flour until a flour like consistency is reached. Pulse the cacao powder and sea salt into the hazelnut and oat mixture. Pulse in the coconut butter and brown rice syrup until a sticky dough ball forms. You might have to add a drop or two of water to get the dough you want. I added in an additional tbsp of water.
  3. Press the crust into the pie pan. Use your fingers to form a crust up the sides and evenly press the crust down with you palm or a spoon. Place in the freezer and leave to firm up while preparing the center layer.
  4. Prepare the Chocolate Hazelnut Center: In a high speed blender, add all the ingredients (soaked hazelnuts through to sea salt) and process for a couple of minutes until creamy and smooth. I highly recommend using a high speed blender for this part to get the desired creamy consistency.
  5. Take the crust out of the freezer and pour the center chocolate-hazelnut layer over the crust. Shake it a bit and smooth it out with the back of a spoon so it is even. Cover with plastic wrap and place in the fridge for at least 5 hours or overnight to firm up.
  6. Prepare the Chocolate Mousse Top: Scrape the cream from the top of one can of cold coconut milk (left in the fridge overnight). Place in a large bowl with the remaining ingredients (maple syrup, vanilla extract, cacao powder and optional corn starch). Whisk with an electric whisk until a whipped cream consistency is reached. The corn starch is recommended and helps the mousse stay in place for a longer period of time.
  7. Scoop the chocolate mousse onto the chilled pie and even it out with the back of a spoon. Garnish with dark chocolate shavings. See notes for tips about cutting. Serve slightly cold. Enjoy!
1) If you are serving this for a party, you want to make sure to make it a day or two in advance. You need to soak the hazelnuts overnight so they are soft enough to process into the crust and center layer. The pie also needs to sit for at least 5 minutes in the fridge to firm up before serving.
2) I made this in a French style tart pan. Your pie will be slightly thicker if you make this in a standard American pie pan.
3) Make sure to allow the bottom two layers of the pie to firm up the night before in the fridge or for at least 5 hours before topping with the Chocolate Mousse Top Layer.
4) An easy way to slice this pie is to stick it in the freezer for 5 minutes, with the mousse layer on top, so it gets really firm. Slice it with a sharp knife and leave it to loosen up for 5 minutes before devouring.
5) Make sure all your ingredients and vegan/gluten free if necessary.
Recipe by Ceara's Kitchen at