Vegan Chocolate Hazelnut Pie (Nutella Pie!

• Vegetarian
• Gluten free

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 3 tbsp Brown rice syrup
  • 8 tbsp Coconut butter
  • 1/3 cup Maple syrup

• Baking & Spices

  • 9 1/3 tbsp Cacao powder high quality cocoa powder
  • 2 tsp Corn starch
  • 1 Dark chocolate shavings
  • 3/4 cup Oat flour
  • 1 tsp Sea salt
  • 3/4 tbsp Vanilla

• Nuts & Seeds

  • 3 cup Hazelnut

• Drinks

  • 1 tsp Instant coffee, powder

• Dairy

  • 1 Cream from

Found on cearaskitchen.com

Description

Ingredients

• 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

Directions

• 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!