It only seems appropriate after arriving home from the land of Chocolate and Hazelnut (aka Italiaaa) that I share with you guys a delicious, rich and decadent Vegan Chocolate Hazelnut Pie. The Nutella-Italy stereotype is a well deserved one in my books (and one I greatly appreciate, lol!). The entire trip I was ogling over every chocolate-hazelnut creation I saw.
And guys, the chocolate and hazelnut gelato I discovered while I was in Siena, Tuscany was OUT-OF-THIS-WORLD amazing. In fact, you could say, the hazelnut and chocolate vegan gelato I discovered while traveling in Siena was the primary inspiration behind this Healthy “Nutella” Tart or Vegan Chocolate Hazelnut Pie!
And I did go ALL OUT with this pie in celebration of our wonderful trip. The crust of this Healthy Nutella Pie is made out of a hazelnut-chocolate “cookie” layer, the middle layer is a rich, decadent and light chocolate-hazelnut layer and the top consists of a chocolate-and-vanilla-infused mousse top.
That’s right. I managed to give into my #ChocolateAndHazelnutAddiction and fit chocolate into all three layers of this pie (four, if you count the chocolate shavings on top!) and hazelnuts into two. 😉
The trick in making this no-bake Vegan Chocolate Hazelnut Pie is to whip the bottom two layers up the night before so they can settle and firm up before serving. Make sure to use a high-speed blender to get the middle chocolate-hazelnut layer smooth and creamy before layering it on the thick cookie crust! The top mousse layer can be made right away in a jiffy before serving this Healthy Nutella Pie to all your friends!
I’m going to let the rest of the pictures do the talking for this DECADENT Vegan Chocolate Hazelnut Pie. And guys, remember to leave a comment below, tag #CearasKitchen on Instagram if you end up making this Nutella Pie or share a photo with me on my Facebook page! <3 I LOVE seeing your beautiful creations!
- 1 cup soaked hazelnuts
- ¾ cup oat flour
- 3 tbsp cacao powder/high quality cocoa powder
- ½ tsp sea salt
- 3 tbsp brown rice syrup
- 4 tbsp coconut butter
- 2 cups soaked hazelnuts
- ⅓ cup cacao powder/high quality cocoa powder
- ⅓ cup maple syrup
- 1 cup full fat coconut milk
- ¼ cup softened coconut butter
- ½ tbsp vanilla extract
- 1 tsp instant coffee powder
- ½ tsp sea salt
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
Make sure to check back in a couple days when I will be sharing all the delicious eats I enjoyed during my time in Tuscany and talking specifically about my experience Eating Vegan in Italy! Let me know in the comments below if you have any particular questions you’d like answered in the post about navigating eating vegetarian or vegan in Italy! 🙂