Chocolate Hazelnut Pie

Reminiscent of pecan pie, this melt-in-your-mouth dessert is simple as—well, pie! Just whirl everything in your food processor, and you're all set.

February 17, 2017
chocolate hazelnut pie

Adapted from Dr. Kellyann's Bone Broth Cookbook

Reminiscent of pecan pie, this melt-in-your-mouth dessert is simple as—well, pie! Just whirl everything in your food processor, and you're all set. 

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Chocolate Hazelnut Pie
(Makes 8 servings)
Prep time: 15 minutes
Cook time: 1 hour

Ingredients:
For the crust:

  • 3/4 cup hazelnuts, skins removed (see tip)
  • 1/4 cup coconut oil, melted
  • 1 cup coconut flour
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon celtic or pink Himalayan salt

For the filling:

  • 8 ounces pitted dates (about 2 cups)
  • 1/2 cup coconut oil, melted
  • 1 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Toasted hazelnuts, crushed, for garnish (optional)

Directions:
1. For the crust: Preheat the oven to 400°F.

2. In a food processor, pulse the hazelnuts into a coarse powder. Add the coconut oil, coconut flour, maple syrup, and salt and pulse until the mixture holds together. Press into the bottom and up the sides of a 9-inch pie plate. Pierce the bottom of the crust all over with a fork and bake until the edges are browned, 8 to 10 minutes. Cool completely.

3. For the filling: Soak the dates in boiling water for 15 minutes. drain off the water and add the dates to a food processor. Pulse a few times to break up the dates, then add the coconut oil, cocoa, maple syrup, and vanilla. Process until the mixture is mostly smooth, 1 to 2 minutes. Spread into the cooled crust and refrigerate for 30 minutes before serving.

4. Garnish with crushed toasted hazelnuts, if desired.

Tip: To remove hazelnut skins, preheat an oven to 350°F. Spread the hazelnuts on a large rimmed baking sheet and toast until the skins begin to pull away from the nut, about 8 minutes. Transfer to a large kitchen towel and use the towel to rub all the skins off.