This vegan chocolate hazelnut cream pie will be your new staple dessert.
Recipe:
Vegan Chocolate Hazelnut Pie – Serves 12-16
By Mona Zavosh
Active Cooking time: 30 minutes
Total Time: 3.5 hours
Ingredients
Crust
1 ¼ cups organic oats
1 cup dry roasted unsalted hazelnuts
3 tablespoons organic triple filtered coconut oil
4 ounces of pitted medjool dates (about 7-8 dates)
1 tablespoon organic cacao powder
½ teaspoon salt
Coconut cooking spray
Filling
2 cups raw cashews
1 cup organic unsweetened vanilla almond milk
9 ounces dairy free dark chocolate, 69% cacao
¼ cup organic raw agave
¼ cup organic triple filtered coconut oil
2 tablespoons Kahlua
½ teaspoon salt
Topping
One 15 oz. can of organic coconut milk
6 teaspoons cacao nibs
2 tablespoons dry roasted unsalted hazelnuts, chopped
Equipment
Food processor
10 inch spring form pan
Small pot
Glass bowl
Directions
Soak the raw cashews in 4 cups of water overnight or in hot water for two hours.
While cashews are soaking, make the crust.
Preheat the oven to 350 degrees. Place oats into the food processor and pulse until they are finely ground. Add the hazelnuts and process until you have a course, flour like consistency. Add the dates, coconut oil, cacao, and salt and process until it is fully combined, will start to form a ball in the machine. Spray the spring form pan with coconut oil and place the crust mixture into the pan. Using a one cup dry measuring cup, press the crust into the bottom and sides of the pan, make sure the crust is evenly spread out. Using a fork, dock the bottom of the crust. Bake for 10 minutes then place it aside to cool.
While the crust cools, melt the chocolate. Put the chocolate into a glass bowl and place on top of a pot filled with simmering water, make sure the bottom of the bowl does not touch the water. Drain and rinse the cashews and place into the food processor with the almond milk. Process until the cashews are creamy, about 3-5 minutes. Add the melted chocolate, coconut oil, agave, Kahlua, and salt into the machine and process until fully combined.
Pour the filling into the crust and tap the pan onto the counter to get rid of any air bubbles in the filling. Freeze for one and a half hours.
Remove your can of coconut milk from the fridge. Open the can and use a spoon to carefully remove the solid layer of the milk fat from the top of the can and place in a chilled mixing bowl. There should be about 1/3 – 2/3 cup of solid cream, depending on your can. Whip with an electric mixer on high until fluffy. Place bowl in the fridge.
Remove frozen pie from the freezer and top with the cacao nibs and hazelnuts. Rich, decadent, and creamy! Bon Appetite!
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yay for more vegan recipes!!!
Dont use coconut oil! it ruins the flavour!
it really does look awful
Wow, a gross looking chocolate cream pie… that’s a first
That’s one sad looking chocolate cream pie.