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A Quick Delicious No Bake Chocolate Nut Pie
This Vegan Gluten and Dairy Free Chocolate Hazelnut Pie is a sweet surprise you can whip up in no time. The chocolate flavor is perfect with a light healthy sweetness of dates and maple syrup. Add in the hazelnuts, coconut cream, coconut oil and vanilla and blend in a food processor until creamy. You’ll love the blend of chocolate with a small delicate texture of nuts. A great pie to make anytime of the year and especially for Holidays. Enjoy this gluten free and dairy free chocolate hazelnut pie.
A Little History On Chocolate Pie
How Did Original Chocolate Evolve Into Chocolate Pie?
Going back in time in the historical journey of chocolate it was consumed very differently from how we enjoy it today. The Mayans and the Aztecs adored their chocolate as a bitter beverage combined and mixed with spices and cornmeal. It was considered a treat and a very significant part of their rituals and culture.
Chocolate took on an evolution when introduced to Europe in the 16th Century by the Spaniards who brought it back from the New World. Chocolate became the new beverage enjoyed by European aristocrats. Slowly a transformation of chocolate spread into the European culinary desserts and soon developed into our most loved chocolate pie.
To our knowledge the first chocolate pie was recorded in the late 19th and early 20th centuries. Various compilations of chocolate pies emerged with experiments on getting it just right. Cooks relied on simpler ingredients, less sweet and focusing on the richness of cocoa’s natural taste.
The Culinary Creation Of Chocolate Pie Today
Later, American play on cuisine took on a pivotal role on popularizing chocolate. Chocolate pie was a well consumed dessert in most households. It’s most popular version was a buttery flaky crust with a very silky smooth rich chocolate filling often topped with luscious real whipped cream or meringue.
Today there are so many variations with different toppings and crusts. The original ingredients consisted of eggs, cream, sugar and butter but extraordinary culinary developments have pushed it to exquisite tasty levels. Creations of the chocolate pie have been made with heavy coconut cream, plant based milks, eggless, creamed milky nuts and a variety of natural sweeteners. Crusts that are a contrast of salty sweet, graham cracker, pretzel or adding hot spices such as chili pepper or cinnamon.
The list goes on, like this Vegan Gluten and Dairy Free Chocolate Hazelnut Pie I have made for you today. I hope you enjoy it!
Choosing The Right Chocolate For Chocolate Pie
One can never be to trust worthy of what is in our food now days. It is important to check the quality of cocoa powder because it can be grown in undesirable locations. Some cocoa have heavy levels of metals in it. Very small amounts of these cocoas should be consumed because most have lead and cadmium. However, if you find a very good cooking chocolate it is wise to use it in all of your baking.
One of my favorite websites to find information on chocolate products to cook with and eat is ConsumerLab.com, checkout this blog, Best Dark Chocolates and Cocoas With Least Contamination From …
My favorite chocolate to use is Navitas Organic Cacao Powder for this pie. It has a rating of being below the CR’s levels of lead and cadmium in Consumer Reports.
How To Make Vegan Gluten and Dairy Free Chocolate Hazelnut Pie
I started this recipe by making my Gluten Free Oatmeal Pie Crust. You can click on the link to find this recipe here on my website. It is made with sprouted oats because when sprouted oats are gluten free. It is a baked pie crust made to go with non-baked pie fillings. I think you will love it!
Soak the dates in enough hot water to cover them. Soak for 10 minutes. If they are still hard then continue to soak them for another 5 to 10 minutes. When the date are soft take any pits out if there are any and add the dates to a large food processor ( I use Hamilton Beach Food Processor ).
Add the rest of the ingredients to the dates in the food processor. Blend until very smooth and pour into your desired cooled premade gluten free crust. Smooth out the pie filling and spread it to the edges of the pie crust.
Put into the refrigerator to cool. When the pie has cooled add the decorative topping. Add the 1/3 cup of hazelnut (leave 3 to 5 whole hazelnuts out to decorate the middle of the pie with). Pulse the hazelnuts until you have the desired crumble consistency. Use the nut crumbles to decorate a small round bunch in the middle of the pie. Top with the whole hazelnuts that were set aside and put them on top of the crumbles like in the photos.
This pie has a beautiful thick slightly crunchy texture. Loving it! I hope to make more of these gluten free chocolate pies for you in the future. Enjoy!
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Vegan Gluten and Dairy Free Chocolate Hazelnut Pie
- Prep Time: 10 minutes
- Cook Time: Refrigerate 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
This Vegan Gluten and Dairy Free Chocolate Hazelnut Pie is a quick and easy no bake pie. The filling is rich with coconut cream, coconut oil, hazelnuts and sweetened with dates and real maple syrup. Perfect pie filling with my Gluten Free Oatmeal Pie Crust. Ready in 1 hour after refrigeration. Makes 8 to 10 servings.
Ingredients
Vegan Gluten and Soy Free Chocolate Hazelnut Pie
- 1 14oz. can Coconut Cream
- 7 Dates, soaked in hot water for 10 minutes
- 1/3 cup Hazelnuts
- 1 cup Unsweetened Cocoa Powder
- 2 Tbsp Coconut Oil, melted
- 2 Tbsp Maple Syrup
- 1 tsp Vanilla
- 1/4 tsp Sea Salt
- Hazelnut Crumb Topping
- 1/3 cup Hazelnuts
Instructions
Vegan Gluten and Soy Free Chocolate Hazelnut Pie
- Make the Gluten Free Oatmeal Pie Crust I have here on my website.
- Soak the dates in hot water. Make sure to cover all the date in the water. Let soak for 10 minutes. If the dates are still hard then soak for another 5 to 10 minutes.
- In a large food processor ( I use a Hamilton Beach Food Processor) add the drained dates, coconut cream, hazelnuts, unsweetened cocoa powder, melted coconut oil, maple syrup, vanilla and sea salt. Blend until smooth. This will take about 5 to 7 minutes on high speed in the food processor. There will still be very small bits of the hazelnuts. This leaves a nice texture.
- When done pour into the cooled gluten free oatmeal pie crust. Smooth out the top of the pie and spread it slightly to the edges of the pie crust.
- Put the pie in the refrigerator for 1 hour or over night.
- After it has cooled and more solid decorate the top with more of the crumbled hazelnuts. Leave 3 to 5 whole hazelnuts aside to put on top. Pulse hazelnuts in the food processor until desired crumble consistency. Arrange the crumbled hazelnuts in a circle in the middle of the chocolate hazelnut pie. Add the whole hazelnuts that you had set aside in the middle on top of the crumbles.
- Makes 8 to 10 servings.
- Enjoy!
