Happy Friday everyone! On a little side note, I’m sitting in our garden in the sun writing this post. Summer is finally among us!
But now, lets talk (business) pie!
Chocolate and hazelnuts, one of the most loved flavour combinations there are. You know what I’m talking about! Everyone’s favourite chocolate hazelnut spread, Nutella.
Dare I say this pie is even tastier? Well, it is. And it gets better: it’s vegan too! Plus, it’s rich, creamy, chilled, melts in your mouth, with a crunchy hazelnut topping and it’s high in protein, too! It’s a win win really…. or rather a win win win win…!
Are you sold yet? Good!
It’s one of those things I make if I want to impress non-vegan friends. Those who can be a bit skeptical when it comes to making dessert without cream, eggs, milk and butter.
This pie works every time, you see. It never fails to impress and very convincingly (and deliciously!) shows that you definitely don’t need any animal products for an epic chocolate treat!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 80 g toasted hazelnuts
- 100 g dates
- 50 g oats
- 20 g cocoa powder
- pinch of salt
- 1 Tbsp coconut oil
- 100 g toasted hazelnuts
- 350 g firm silken tofu
- 1 Tbsp coconut oil
- 200 g dark dairy-free chocolate
- 2 tsp vanilla extract
- 30 g cocoa powder
- 3 Tbsp agave nectar (or liquid sweetener of choice)
- extra hazelnuts & chocolate sauce for decoration
- For the base place the toasted hazelnuts, dates, oats, cocoa powder, pinch of salt and melted coconut oil in a blender or food processor and blitz until well combined. The texture should still be crumbly but stick together if you pinch it between your fingers.
- Grease a pie dish with coconut oil and press the base firmly into the dish. I very much recommend using a pie or cake pan with removable bottom for easier removing after. Pop it in the fridge and move on to the filling.
- Place the toasted hazelnuts in the blender or food processor and blend until you have very fine crumbs which start to stick together.
- Add the silken tofu and blend until the two are well combined.
- Melt the chocolate in a water bath on the stove or in the microwave on a low setting. Be careful not to burn the chocolate.
- Add the chocolate, coconut oil, vanilla extract, cocoa powder and agave nectar to the blender and blend until smooth and creamy.
- Take the pie dish out of the fridge and pour/scrape the filling on top of the base. Pop it back in the fridge for at least 3 hours or overnight.
- I let my pie filling set for 30 minutes in the fridge and then decorated it with chopped toasted hazelnuts and homemade vegan chocolate sauce (made from coconut oil, cocoa powder, vanilla extract and agave nectar). After I popped it back in the fridge for another 3 hours. Make sure the pie filling is firm and has set properly before removing it from the pie dish.