Vegan Chocolate Hazelnut Pie (Aka Nutella Pie)

Happy Friday, y’all! Just a quick tidbit for ya, I’m sittin’ here in our garden under the blessin’ of sunshine, typin’ out this here post. Summer has finally graced us with her presence!

Now, let’s cut to the chase and talk about some (business) pie!

Chocolate and hazelnuts, now that’s a match made in heaven if I ever did see one. You know what I’m gettin’ at! That spread we all can’t get enough of, Nutella.

Can I make a bold claim that this pie might just outdo it? Well heck, it does. And hold your horses ’cause it gets even better: it’s vegan too! This pie is rich and creamy, chilled just right, melts on your tongue like butter on hot cornbread, topped with crunchy hazelnuts and packed with protein to boot! It’s a win-win situation… or rather a win-win-win-win…!

Have I got your attention yet? Hope so!

This is my go-to when I want to wow my non-vegan buddies. The ones who raise an eyebrow at the mention of dessert without cream, eggs, milk or butter.

Here’s the thing though – this pie works every darn time. It never fails to amaze folks and proves beyond doubt (and oh so deliciously!) that you absolutely don’t need any animal products for an epic chocolate treat!

If y’all decide to whip up this recipe at home do remember to tag your photo with #myvibrantkitchen on Instagram. There’s nothin’ like seeing all your lovely remakes. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below – you’ll get all our newest recipes, vegan lifestyle tips and travel diaries delivered straight into your inbox!

Vegan Chocolate Hazelnut Pie (Aka Nutella Pie) Recipe

Vegan Chocolate Hazelnut Pie (Aka Nutella Pie)

Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 1 pie


  • Base:
  • 80 g toasted hazelnuts
  • 100 g dates
  • 50 g oats
  • 20 g cocoa powder
  • pinch of salt
  • 1 Tbsp coconut oil
  • Filling:
  • 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)


  • Hazelnuts & chocolate sauce for decoration.


    1. To make 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.
    2. Grease a pie dish with coconut oil and press the base firmly into the dish. It’s recommended to use a pie or cake pan with removable bottom for easier removal after. Place it in the fridge and move on to the filling.
    3. In the blender or food processor, blend the toasted hazelnuts until they become very fine crumbs that start to stick together.
    4. Add the silken tofu to the blender and blend until both ingredients are well combined.
    5. Melt the chocolate in a water bath on the stove or in the microwave on a low setting. Be careful not to burn it.
    6. Add melted chocolate, coconut oil, vanilla extract, cocoa powder and agave nectar to blender and blend until smooth and creamy.
    7. Pull out pie dish from fridge and pour/scrape filling onto base. Place back in fridge for at least three hours or overnight.

If desired, let pie filling set for about half an hour before decorating with chopped toasted hazelnuts and homemade vegan chocolate sauce (made from coconut oil, cocoa powder, vanilla extract and agave nectar). Then put back in fridge for another three hours. Ensure that pie filling is firm before removing from pie dish.

In addition to the recipes you’ve tried, I would love to share a few more of my favorite dessert recipes that I think you’ll really enjoy. First up is my Vegan Chocolate Pie With Pretzel Crust recipe.

The salty pretzel crust beautifully complements the rich chocolate filling for an unforgettable taste sensation. Then, there’s my Vegan Blueberry Rosemary Lemonade Ice Cream Floats recipe, a unique dessert that brings together tangy lemonade and creamy vegan ice cream in a delightful float.

If you’re in a more traditional mood, give my Vegan Cranberry Scones recipe a go; these scones are wonderfully crumbly and just sweet enough.

Finally, for those adventurous tastebuds out there, I can’t recommend enough my Vegan Cardamom & Bay Infused Black Rice Pudding With Maple Glazed Pears recipe. It’s an unlikely combination of flavours that works perfectly!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top